Development of Accelerated Testing Methods to Evaluate the Shelf Life of Cream Honey: Research Questions and Challenges

Abstract

This study aims to investigate the development of accelerated testing methods for evaluating the shelf life of a product referred to as colored cream honey. The objective is to identify techniques and methodologies that reliably predict the durability of the product under controlled conditions.

An experimental approach will be employed using samples of cream honey, and various physicochemical analysis methods will be proposed to evaluate changes in key properties such as viscosity, color, and the content of Hydroxymethylfurfural (HMF), among others. The results obtained will allow for the determination of the degradation kinetics of the product and, based on this analysis, calculate the time during which cream honey maintains adequate consumer acceptance. This work not only contributes to the scientific knowledge regarding the stability of apicultural products but also supports the economic activity of regional beekeeping by providing practical tools that ensure product quality and safety throughout its shelf life. Finally, it is emphasized that this work was presented in the Scientific Poster category at FERCYT UNAMBA 2024.