Rapid identification of different varieties of honey by its texture

doi:10.3969/j.issn.1004-1524.2022.05.22

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (5): 1073-1080.DOI: 10.3969/j.issn.1004-1524.2022.05.22

• Food Science • Previous Articles Next Articles

Rapid identification of different varieties of honey by its texture

DOU Wengqing(), CHAI Chunxiang(), LIU Yue, LU Xiaoxiang

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tanjin 300134, China

Received:2020-11-07 Online:2022-05-25 Published:2022-06-06
Contact: CHAI Chunxiang

Abstract

Abstract:

In order to quickly identify the different varieties of honey, the surveying principle of the honey texture was derived, the texture of different varieties of honey were tested and analyzed by using texture testing technique, and Chinese wolfberry honey, acacia honey and Chinese milk vetch honey were used as raw materials in this paper. When the texture of different varieties of honey was measured, the shear force on the probe changed with the change of test time and the distance of the probe. The variation of shear force on the probe with the test time and the moving distance of the probe were analyzed, and the texture characteristics of different honey were obtained, and then the varieties of honey were identified. The results showed that the texture characteristic values of acacia honey, Chinese milk vetch honey and Chinese wolfberry honey were 8.01, 5.96 and 5.34 Pa·s, respectively. The analysis of variance showed that there were significant differences among the texture characteristic values of the three kinds of honey. Regression analysis of the test data of the three kinds of honey showed that the coefficient of determination (R²) was all greater than 0.9, the regression equation was accordant to the surveying principle of the honey texture. Texture detection technology can be used to quickly and accurately distinguish three kinds of honey.

Key words: honey, variety, texture, mechanical properties, stickiness

CLC Number:

TS201.7

DOU Wengqing, CHAI Chunxiang, LIU Yue, LU Xiaoxiang. Rapid identification of different varieties of honey by its texture[J]. Acta Agriculturae Zhejiangensis, 2022, 34(5): 1073-1080.

Figures/Tables 6

Fig.1 Schematic diagram of honey compression by texture analyzer r1 is the outer radius of the probe of the texture detector,r2 is the inner radius of the measuring cup.

Fig.2 The relationship between the shear force on the probe and the testing time

Table 1 Effect of different varieties of honey on probe force

蜂蜜 Honey	F/N	变异系数 Coefficient of variation/%
洋槐蜂蜜	0.439±0.000 3 a	0.07
Acacia honey
紫云英蜂蜜	0.256±0.002 3 b	0.90
Chinese milk vetch honey
枸杞蜂蜜	0.223±0.006 5 c	2.91
Chinese wolfberry honey

Fig.3 The relationship between the shear force on the probe and the compression distance

Fig.4 The relationship between the shear force and the testing time of Chinese wolfberry honey

Table 2 Regression equation of shear force on probe and testing time

蜂蜜 Honey	回归方程 Equation of regression	μ/(Pa·s)	R²
洋槐蜂蜜 Acacia honey	F= $\{\begin{array}{l} 8.01 \times 10^{﹣ 2} t, t \leq 5 \\ 0.44, t > 5 \end{array}$	8.01	0.994 6
紫云英蜂蜜 Chinese milk vetch honey	F= $\{\begin{array}{l} 5.96 \times 10^{﹣ 2} t, t \leq 5 \\ 0.26, t > 5 \end{array}$	5.96	0.977 3
枸杞蜂蜜 Chinese wolfberry honey	F= $\{\begin{array}{l} 5.34 \times 10^{﹣ 2} t, t \leq 5 \\ 0.22, t > 5 \end{array}$	5.34	0.968 7

Table 2 Regression equation of shear force on probe and testing time

蜂蜜 Honey	回归方程 Equation of regression	μ/(Pa·s)	R²
洋槐蜂蜜 Acacia honey	F= $\{\begin{array}{l} 8.01 \times 10^{﹣ 2} t, t \leq 5 \\ 0.44, t > 5 \end{array}$	8.01	0.994 6
紫云英蜂蜜 Chinese milk vetch honey	F= $\{\begin{array}{l} 5.96 \times 10^{﹣ 2} t, t \leq 5 \\ 0.26, t > 5 \end{array}$	5.96	0.977 3
枸杞蜂蜜 Chinese wolfberry honey	F= $\{\begin{array}{l} 5.34 \times 10^{﹣ 2} t, t \leq 5 \\ 0.22, t > 5 \end{array}$	5.34	0.968 7

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Rapid identification of different varieties of honey by its texture

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