Effect of thermal treatment on the crystallization behaviour and quality attributes of honey during storage

Thermal processing is widely employed in the honey industry to delay crystallization and ensure product stability during storage and distribution. Typically, honey is subjected to mild heating below 100^°C to minimize post-bottling crystallization. However, the absence of well- defined guidelines for optimal time–temperature combinations poses a significant challenge in maintaining the nutritional and physicochemical integrity of honey. Inappropriate heating conditions can lead to deterioration in quality losses. The present study aimed to evaluate the influence of thermal treatment on the quality attributes and crystallization behavior of honey during storage. Honey samples were subjected to specific temperature–time combinations and subsequently stored at 15^°C, a temperature known to favor crystallization. The results revealed that treatment at 70^°C for 15 minutes effectively delayed crystallization for more than 90 days. Importantly, key quality parameters, including Hydroxymethylfurfural (HMF), sugar composition, and textural properties, remained within the permissible limits prescribed in international standards, indicating minimal quality degradation under optimized conditions. These findings demonstrate that carefully controlled thermal treatment can serve as a practical approach to extend the shelf life of honey without compromising its quality. The study provides valuable insights toward establishing optimum temperature time combination, thereby supporting the honey industry in achieving improved product stability, enhanced consumer acceptability, and compliance with global quality benchmarks.

Keywords: Thermal Treatment, Honey Crystallization, Honey Quality, Quality Standard