Food Technology

Mircea Oroian has completed his PhD from Stefan cel Mare University of Suceava, Romania. He has published more than 40 papers in reputed journals and has been serving as an Editorial Board Member of repute. His main expertises are in the field of food rheology, food chemistry and food authentication and adulteration detection.

Food adulteration has three main issues: public health, because much adulteration involved the use of different ingredients that have toxic or allergenic potential; legal, because national or European regulations forbid the addition of different ingredients into food products without their mention on the label and economic, because of the unfair competition between correct manufacturers and incorrect manufacturers. Honey was adulterated from ancient times using: water, sugar, inverted sugar, glucose, fructose, corn syrup, maltose syrup, etc. The aim of this study is to evaluate the influence of glucose, fructose and inverted sugar on honey rheological parameters. In order to achieve the influence of the adulteration agents, the samples were measured using dynamic state and creep and recovery analysis. The addition of glucose had a positive effect on the magnitude of loss modulus and complex viscosity; the fructose decreased the magnitude of these two parameters while the inverted sugar had not a significant influence on the loss modulus and complex viscosity, respectively. The rheological parameters (dynamic viscosity, loss modulus and J(max) proved their usefulness of detecting the adulteration since 5% adulteration agent added.