The effect of thermal treatment on fresh monofloral honey types from Bihor county.

The processing methods used for honey together with the storage condition can affect his quality especially regarding the temperature of the treatments. Thermal treatment is used for facilitating the filling and for delaying the crystallization process In this study, we determined the HMF content and we examined the effects of the thermal treatment, which is applied in practice by the producers on two monofloral types of honey - Chestnut (Castanea sativa L.) and Lime ( (Tilia SPP ). The samples were heated at 50, 60, 70, 90 and 100 °C for 1, 4 , 8, 1, and 24 hours and the HMF content was determined after the treatment. So we could determine that overheating is not needed for processing means/ purposes like filling and packaging for artisanal honey. For the Chestnut honey the limit of 40 mg/kg was exceeded after 4 hours at 90 0 C and for Lime honey (bio) after 24 hours at 70 °C.