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Quality of honey depending on processing technology
Fejt, Jaroslav ; Bušová, Milena (advisor) ; Luboš, Luboš (referee)
This diploma thesis is aimed at assessing the impact of using multiple technologies or practices on the quality of honey. The theoretical part includes a summary of the main methods currently used for assessing the quality of honey and/or establishing its origin. The suitability of the selected apicultural (beekeeping) technology, apiary placement, handling bee honeycombs and facilities for extraction of honey present the first condition for obtaining quality honey without pesticides, air pollutant microparticles, hazardous elements, microorganisms, volatile pollutants of coating substances, antibiotics, drugs used against varroa destructor parasites and their residues. There are mentioned all the known bactericidal and bacteriostatic properties of honey to help preserve its natural quality features without degrading changes.
In the practical part there are two groups of honey samples collected from own hives in 2015. Those were sent for analysis to the Institute of beekeeping in Dol (Czech Republic). In 2016, ten samples from beekeepers and ten from retail markets were used. Their partial analysis was carried out at the Department of Agricultural Product Quality. The samples were obtained in a conventional manner using modern honey extractors and in the second case by pressing. The above mentioned samples were tested for water content, HMF, conductivity, glucose, fructose, sucrose, starch and caramel colorants, titration factor, Fiehe´s honey violation by starch sugar or sweetener.
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