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Date: | Tue, 8 Feb 2000 12:11:29 -0300 |
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New honey contains 1 to 5 mg/kg HMF.
In Holland, it is forbidden to sell honey with more than 40 mg/kg HMF.
When honey is being stored at 20 C (68F) the HMF content will raise ±1 mg/kg per month.
Only fructose will become HMF. So the rise dependent on the kind of honey!!
Heating the honey will raise HMF contents rapidly. The longer and/or hotter it is heated,
the higher the HMF will become.
Table of the time to produce 30 ppm HMF
temperature time in day's
30 °C 80 °F 150-250
40 °C 110 °F 20-50
50 °C 135 °F 4.5-9
60 °C 160 °F 1- 2,5
70 °C 185 °F 5 -14 houre
From Belgium (VIB) honeybook (1990??)
what heat (and microwave) do with enzyme, see:
htp://www.xs4all.nl/~jtemp/EnzThem.html
regards, jan
Larry Krengel wrote:
> One aspect of heating honey that I don't
> recall having discussed is the effect of the length of time held at an elevated
> temperature. With my freezer-warmer, it is ease to hold the temperature constant
> for as long as I want.
--
the orginal drone methode, fight the varroa chemistry free
Jan Tempelman
Kerkstraat 53 NL 7471 AG Goor
xx.31.(0)547.275788
http://www.xs4all.nl/~jtemp/index3.html
mailto:[log in to unmask]
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