Содержание гидроксиметилфурфурола при различных способах термической обработки меда
The effect of thermal processing of honey on hydroxymethylfurfural content

Summary/Abstract: In this work, we are evaluating the effect of the speed of heating of honey on the content of hydroxymethylfurfural (HMF) in it. The HMF content was above the maximum permissible limits when the honey was kept in a thermostat at 80 °C for 180 min, and in a boiling water bath for 30 min. €e treatment of 10 grams of honey by electromagnetic waves of a microwave oven at 100 W for 4 minutes did not significantly change the test value, but only for five minutes led to an increase in the HMF content twice, but did not reach the critical level. The rapid heating of honey on the stove and its boiling till 2.5 minutes significantly accelerates the formation of HMF to a critical level, which is more dangerous in comparison to a water bath.

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