Physicochemical and thermal properties of honey samples from Enugu North senatorial zone, Nigeria: Effects of floral locations

Abstract

The effects of floral location on the physicochemical and thermal parameters of honey samples from Enugu North senatorial zone were evaluated. Floral location had significant effects (P 0.05) on viscosity, electrical conductivity, sugar content, free acidity, ach content, moisture content, density, pH, colour, thermal heat conductivity and thermal heat diffusivity except, F/G ratio and specific heat capacity. Honeys from Igbo-Eze South were more viscose than the rest of the honey samples from other floral locations, with a mean viscosity value at 25 oC (15.58cSt) higher than that at 60 oC (12.63cSt). The electrical conductivity, ash content, moisture content and density ranged between 226.5 - 211.45 µS cm-1, 0.06 - 0.57%, 16.59 – 22.55% and 0.82 – 1.25 g cm-3 respectively, all within acceptable limit by international standard. Expectedly, Fructose had the highest mean value (35.26 g/100g), followed by glucose (31.92 g/100g) and sucrose (1.47 g/100g). Honey samples from these areas were generally acidic and of very high quality standard as Udenu, Igbo-Eze South and Nsukka honeys were adjudged extra white in colour while Igbo-Eze North and Igbo- Etiti were white honey. Values for specific heat capacity, thermal heat conductivity and thermal heat diffusivity were 1.3 kJ kg-1oC-1, 0.44 W m-1oC-1 and 3.51 m2s-1; 1.46 kJ kg-1oC-1, 0.43 W m-1oC-1 and 3.84 m2s-1; 1.53 kJ kg-1oC-1, 0.44 W m-1oC-1 and 2.43 m2s-1; 1.64 kJ kg-1oC-1, 0.44 W m-1oC-1 and 2.84 m2s-1; and 1.41 kJ kg-1oC-1, 0.45 W m-1oC-1 and 2.69 m2s-1 for Igbo- Eze North, Udenu, Igbo-Eze South, Igbo-Etiti and Nsukka respectively. Honey is a promising source of food, raw material and essential minerals. Knowledge of its physicochemical and thermal properties is inevitable in other to facilitate its postharvest processing.