Author/Authors :
Aarabi، Aghil نويسنده Director General of Rahpoyan Kamyar Quality Control Laboratory ,Khansar ,Iran , , Mirhojjati، Hassan نويسنده Department of Food Science and Technology ,Ghochan branch ,Islamic Azad University ,Ghochan ,Iran , , Naieri، Hashem نويسنده Falavarjan Branch Islamic Azad Univeristy ,Falavarjan ,Isfahan,Iran , , Nouri، Mojtaba نويسنده Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran , , Shariaty، Mohammad Ali نويسنده Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran , , Zamany Moghadam، Mohammad نويسنده Department of Food Science and Technology ,Ghochan branch ,Islamic Azad University ,Ghochan ,Iran ,
Abstract :
Honey is the natural sweet substance produced by honey bees from nectar of plants or from secretions of living parts of plants or excretions of plant sucking insects on the living pans of plants. Physicochemical properties of honeys in each region are related to kind of plant and flower, therefore knowing its component is important. In this research , 30 samples of produced honey were from collected in Isfahan province of Iran including Khansar , Najafanad ,Fereidonshar cities sample. Honey samples were sent to the food chemistry laboratory. Then, some physicochemical parameters such as humidity percent, solid matter, ash, acidity and pH were determined. Result indicated that Isfahan province considered as the active region in producing honey cause of its nice physiochemical properties which were less than critical limits. Among the mentioned cities, Khansar honey which contains less ash and taking into account its other properties bein claimed the most plant origin.
