Complete Technology Book on Honey Processing and Formulations (Harvesting, Extraction, Adulteration, Chemistry, Crystallization, Fermentation, Dried Honey, Uses, Applications and Properties)
Complete Technology Book on Honey Processing and Formulations (Harvesting, Extraction, Adulteration, Chemistry, Crystallization, Fermentation, Dried Honey, Uses, Applications and Properties)
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The book contains chapter on Introduction, Physical Characteristics of Honey, Composition of Honey, Grading of Honey, Traditional and Modern Beekeeping, New Uses of Honey, Fermentation of Honey Products, Harvesting and Processing of Honey, Honey Extractor, Honey Processing Unit, Honey and Honey Adulteration Detection, Properties of Honey, Chemistry of Honey, Manufacturing of Dried Honey, Production of Honey, Properties of Honey Powder, Apparatus for Removing Moisture from Honey, Crystallization of Honey, Medicinal Uses and Health Benefits of Honey, Uses of Honey in Healing of Multiply Infected Skin Lesions following Meningococcal Septicaemia, Uses of Honey as Vaccine, Bee Venom and Its Medical Uses, Antibacterial Activity of Honey, Honey and its Anti-Inflammatory, Anti-Bacterial and Anti-Oxidant Properties, Honey Herb Bath Solution, Honey Roasted Nuts, Development of a Bread Formulation with Honey Powder and its Characterization.
INTRODUCTION
PHYSICAL CHARACTERISTIS OF HONEY
- Viscosity
- Variation of the viscosity of honey
- Variation of the viscosity of while clover honey
- Viscosity of sweet clover honey
- Density
- True specific gravity of honeys with different water content
- Hygroscopicity
- Surface tension
- Approximate equilibrium between relative humidity(RH) of ambient air and water content of a clover honey
- Thermal properties
- Colour
- Crystallization
- Different coloured honeys of unifloral and multifloral origin.
- Honeys in different stages
COMPOSITION OF HONEY
- Average composition of US honeys and ranges of values
- Physiological effects of honey
- Unconfirmed circumstantial evidence
- Nutritional benefits
- Benefits to the digestive apparatus
- Benefits to the respiratory system
- Benefits to skin and wound healing
- Benefit to eye disorders
- Medicine like benefit
- Diabetes
- Ayurvedic medicine
- Other benefits
- Scientific evidence
- Energy source
- Non energetic nutrients
- Nutrients in honey in relation to human requirements
- Topical applications
- Antibacterial activity
- Classification
- Floral source
- Blended
- Polyfloral
- Monofloral
- Honeydew honey
- Classification by packaging and processing
- Preservation
- Sealed frame of honey
GRADING OF HONEY
- Indicators of quality
- Beekeeping
- History of beekeeping
- Wild honey harvesting
- Invention of the movable comb hive
- Evolution of hive designs
- Pioneers of practical and commercial beekeeping
TRADITIONAL AND MODERN BEEKEEPING
- Fixed frame hives
- Modern beekeeping
- Movable frame hives
- Top bar hives
- Productive clothing
- Smoker
- Effects of stings and of protective measures
- Natural beekeeping
- Urban beekeeping
- Bee colonies
- Castes
- Maling of queens
- Female worker bees
- Male bees(drones)
- Differing stages of development
- Structure of a bee colony
- Annual cycle of a bee colony
- Formation of new colonies
- Colony reproduction, swaming and supersedure
- Factors that trigger swarming
- Artificial swarming
NEW USES OF HONEY
- As a food
- As a food ingredient
- As an ingredient in medicine like products
- Indicators of quality
- Health effects
- Allergies
- Burms dressing Cancer
- Cough
- Immune System
- Ingrown lonenail
- Ulcers
- Health hazand
- Botulism
- Toxic honey
FERMENTATION OF HONEY PRODUCTS
- Others
HARVESTING AND PROCESING OF HONEY
- Colony management
- Unifforal honeys
- Honey presses in the foreground and water jacketed setting tanks in the background at the honey processing centre
- Contamination during production
- Contamination during harvesting
- Cleanliness
- Beekeeping methods which may have negative effects on the quality of the honey
- Processing
- Purification
- Small, common honey press
- Larger honey press used to squeeze honey from cappings
- Manual 4 frame radial
- Moisture content
- Prevention of fermentation
- Healing
- Smal to medium scale vacuum drier for removing moisture from already extracted honey
- Small scale heating of honey in a water bath
- Time required on hot rooms for melting a finely crystallized honey
- Packaging
- Few small honey packages for tourists or hotels restaurants and airlines
- Display of various decorative honey containers and dispensers
- Storage
- Diastase half lives calculated for different storage temperatures
- Quality control
- Adulteration
- Production quality
- A simple field test for adulteration of honey
- Outline of quality control measures taken by a typical European honey processor on honey prior to processing
HONEY EXTRACTOR
HONEY PROCESSING UNIT
- Materials
- Other Requirements
- Workmanship
- Layout of honey processing plan
- Layout of processing cum moisture reduction unit
HONEY AND HONEY ADULTERATION DETECTION
- Honey Chemical, Physical and Rheological properties
- Chemical composition
- Minor Constitutents
- Physical properties
- Viscosity
- Hoey color
- Honey Adulteration
- Analysis methods
- Gas Chromatography (GC) and Liquid Chromatography (LC) analysis
- Near Infrared Transffectanes spectroscopy (NR)
- Fourier Transform infrend (FTIR) spectroscopy with Attenuated Total Reflectance (ATR)
- Protein characterization
- High Performance Anion Exchange Chromato graphy with Pulsed Amperometric Detection (HPAEC-PAD)
- Liquid Chromatography Coupled to isotope Ratio Mass Spectromety (HPLC-IRMS)
- Calorimetric methods (Application of DSC)
- Stable Carbon Isotope Ratio Analysis (SCIRA)
- Fourier Transform (FT)
- Raman spectroscopy
- Microscopic detection
PROPERTIES OF HONEY
- Fludity and viscosity
- Dependence of the viscosity (in poise) on the water content and temperature of liquid honey alter
- Specific gravity of honeys with different water content
- Hygroscopicity
- Approximate equillibrium between reliative humidity (RH) of ambient air and water content of a clover honey
- Thermal properties
- Electrical conductivity
- Colour
- Optical rotation
CHEMISTRY OF HONEY
- The main chemical components of honey
- The comparative analyses of ten samples of light and dark honeys in ash content
- Mineral constituents of thirty four 100 gram samples of average honeys in mg
MANUFACTURING OF DRIED HONEY
- What is the relative sweetness of different sugars and sugar substitutes and sugar substitutes?
- Sucrose is 100 and the standard of comparison
- Relative Sweetness of Sugar Alcohols 25C tap water sucrose 100
PRODUCTION OF HONEY
- How Honey is Produced
- When to take honey from hives
- How much honey to take
- Honey from brood nests
- Floral honeys
- Queen excluders
- Methods of removing honey
- Shake and brush
- Let them drift
- Escape boards
- Notes on escape boards
- Blowers
- From the hive to the extractor
PROPERTIES OF HONEY POWDER
- Materials and Methods
- Result and Discussion
- The properties of honey and filler materials
- Chemical and physical properties of honey and filler material
- Yield
- The properties of honey powder
- Chemical properties
- Chemical properties of honey powder
- The color properties of honey powder of spray and vaccum drying method
- The instant properties of honey powder
- Color properties
- Instant properties
- Hedonic Score of honey powder of spray and vacuum drying method
- Sensory properties
- Conclusion
APPARATUS FOR REMOVING MOISTURE FROM HONEY
CRYSTALLIZATION OF HONEY
- Why honey crystallizes
- How fast will honey crystallize
- Relative Crystallization Speed of Various Honeys
- Liquefying crystallized honey
- Avoiding crystallization
- Method of crystallization of honey
MEDICINAL USES AND HEALTH BENEFITS OF HONEY
- Honey's Nutritional Value
- Therapeutic uses
- Health Benefits of Honey
- Osmotic Effect
- Hydrogen Peroxide
- In Diabetic Ulcers
- Acidity
- Nutraceutical Effects
- Medicinal Properties
- Medicinal Uses
- Honey as Antibiotic
- Diabetic Benefits
- Time Frame
- Gastrointestinal Effects
- Limitations
- Recent Medicinal
- Research on Honey
USES OF HONEY IN HEALING OF MULTIPLY INFECTED SKIN LESIONS FOLLOWING MENINGOCOCCAL SEPTICAEMIA
- Case report
- Discussion
USES OF HONEY AS VACCINE
- Description
- Immunization Against Honey Antigens
- Anti Honey of Anti Bee Milk Projects Lung Tissue from Damage Induced by
- Antigens in Cigarette Smoke
BEE VENOM AND ITS MEDICAL USES
- Physical Characteristics of Venom
- The composition of bee venom
- Biochemical composition of venom of insects that frequently sting humans
- Known allergens in insect venomsa Allergen
- Composition of venom from honeybee worker
- Honey bee venom collection and adult worker bee collection
- Venom Collection
- Adult worker bee collection
- The allergic for honey bee venom
- Allergic Reactions to lnsect stings
- Allergy Test
- Medical uses of bee venom
- Normal and allergic reaction to insect stings
- List of diseases and health problems improved or healed according to anecdotal reports
- Technique
ANTIBACTERIAL ACTIVITY OF HONEY
- Variation in antibacterial activity
- Degree of variance observed
- Association with floral source
- Reasons for variance
- Bactericidal or bacteriostatic action
- Duration of bacteriostasis
- Bactericicidal action of honey
- Stability of antibacterial activity
- Sensitivity to heat
- Sensitivity to light
HONEY AND ITS ANTI INFFAMMATORY, ANTI BACTERIAL AND ANTI OXIDANT PROPERTIES
- Anti Bacterial and would Healing Activity
- Anti Inflammatory Effects
- Anti Oxidant Activity of Honey
NONEY HERB BATH SOLUTION
- Description
- The Honey
- The Naturally Pure Essential Oils
- The Herbal Extracts in Alcohol
- The Surfactants
HONEY ROASTED NUTS
- Flowsheet illustrating schematically one embodiment of the process of the method
DEVELOPMENT OF A BREAD FORMULATION WITH HONEY POWDER AND ITS CHARACTERIZATION
- Bread formulations
- Characterization of Flour Mixture
- Rapid Visco Analyzer
- Bread Preparation
- Bread Characterization and Storage
- Loaf volume, specific Volume and Density
- Crumb and Crust Color
- Crumb and Crust Moisture
- Analysis of Texture
- Condition for Ageing Tests and Model Used to Describe Staling
- Differential Scanning Calorimetry (DSC)
- Physico chemical Characterization of read
- RVA analysis for flour samples
- Loaf volume, Density, Specific density and %Weight loss of bread samples (Day 0)
- Crumb color 1" a" and b" values of bread during storage
- Crust color L" a" and b" values of bread during storage
- Moisture content (%) values of bread crum
- Moisture content (%) values of bread crust
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