Author(s)

Pablo Broca Quevedo^1*, Miguel Ángel Basurto Pensado², R. J. Romero², Antonio Rodríguez Martínez²

¹Graduate Degree in Engineering and Applied Science, Instituto de Investigación en Ciencias Básicas y Aplicadas (ICCBA), Universidad Autónoma Del Estado De Morelos (UAEM), Morelos, México.
²Centro de Investigación en Ingeniería y Ciencias Aplicadas (CIICAp), Universidad Autónoma Del Estado De Morelos (UAEM), Morelos, México.

Spectroscopy in the UV-Vis and NIR ranges of light provides great convenience for the characterization and evaluation of the characteristics and optical modifications that occur during life, the processes for the preparation of some food in order to modify their characteristics or eliminate Micro-organisms that can affect their quality and shelf life, work is carried out at elevated temperatures, even above 100°C. The study has made it possible to identify changes in the Absorbance, Transmittance and Optical Intensity of Apis mellifera honey from four different botanical sources and States of the Mexican Republic: Citrus (Citrus) from the state of Veracruz, Mangle (Rizophora mangle) of the Pacific zone of the state of Sinaloa, Polyfloralis of the state of Morelos and Polyfloralis of the state of Tabasco.

Heat Treatment, Spectroscopy, Food Conservation, Honey

Quevedo, P.B., Pensado, M.Á.B., Romero, R.J. and Martínez, A.R. (2020) Optical Determination of the Effects by Thermal Treatment (TT) in Honey of Apis mellifera Bees. Journal of Agricultural Chemistry and Environment, 9, 37-47. doi: 10.4236/jacen.2020.92004.