HMF

The aim of the present study was to assess the effect of storage period and temperature on the nutritional quality of orange jam during storage for 30 days at 25 °C and 35 °C. For that purpose, special attention was paid to total sugars (TS), hydroxymethylfurfural (HMF), free amino acids (FAA), ascorbic acid (AA) and carotenoids. It was observed that storage conditions of jam led to statistically significant alterations for all monitored parameters. The decrease rates at the end of storage under 25 °C and 35 °C, respectively, were 12.5% and 15% for TS, 50% and 59.5% for FAA, 23.5% and 29% for AA and 3% and 19% for carotenoids ; likewise, the increasing were of 144% and 169% for HMF. The practical implications of this work are that the derived knowledge could be very useful to optimize storage conditions in order to improve the quality of this product.

The objective of this study is to develop a kinetic model correlating the effect of heating temperature and the duration of t hermal treatment on HMF formation for different types of honey from different geographical locations. In this study, the experiment al data from previous research papers for European and Asian honey was collected from year 1999 to 2012. The data was analysed and performed visually in graphical representation to draw the relationship between the factors. Then, a descriptive mathematical model was developed by using Math Work to correlate the parameters and the model was validated based on the data from Malaysian and European hone y samples. The study showed that both heating temperature and duration could accelerate the production of HMF content in honey. The formation of HMF content is proportionally increased with the increase of heating temperature and duration.