Effect of irradiation on Brazilian honeys' consistency and their acceptability
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2003
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INTERNATIONAL MEETING ON RADIATION PROCESSING, 13th
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Resumo
Contamination of bee products may occur during packing or even during the process of collection. Gamma
irradiation was found to decrease the number of bacteria and fungi. However, little information is available on the
effects of gamma irradiation on viscosity which is an important property of honey. In this work the viscosity of two
varieties of Brazilian honey was measured when they were irradiated at 5 and 10 kGy. The viscosity was measured at
four temperatures (25 C, 30 C, 35 C and 40 C) for both samples and compared with control and within the doses. The
sensory evaluation was carried on for the parameters color, odor, taste and consistency, using a 9-point hedonic scale.
All the data were treated with a statistical tool (Statistica 5.1, StatSoft, 1998). The viscosity was not impaired
significantly by gamma irradiation in doses 5 and 10 kGy (po0.05). The effect of gamma irradiation on sensorial
characteristics (odor, color, taste and consistency) is presented. The taste for Parana type indicated a significant
difference among irradiation doses (po0.05) but the higher value was for 5 kGy dose, demonstrating the acceptability
for this case. The Organic honey presented the taste parameter for 10 kGy, significantly lower than the control mean but
it did not differ significantly from the 5 kGy value.
Como referenciar
MATSUDA, A.H.; SABATO, S.F. Effect of irradiation on Brazilian honeys' consistency and their acceptability. In: MOSS, R.E. (ed.); MASEFIELD, J. (ed.). In: INTERNATIONAL MEETING ON RADIATION PROCESSING, 13th, Sept. 7-12, 2003, Chicago, Estados Unidos. Proceedings... p. 107-110. Disponível em: http://repositorio.ipen.br/handle/123456789/15487. Acesso em: 20 Mar 2026.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.