High PowerUltrasonics for Honey Production0 pages

Hielscher Ultrasonics: Liquefaction of honey by ultrasonication
Ultrasound offers an effective method, crystals in honey to liquefy and destroy the yeast,
without affecting the quality of honey.
Honey is valued worldwide for its delicious taste and its positive effects on human health. The
natural product consists of honey, glucose, fructose, water, maltose, trisaccherides and other
carbohydrates, sucrose, minerals, proteins, organic acids, vitamins, as well as of enzymes,
yeasts and other heat-resistant microorganisms.
Undesired components in honey are temperature-resistant yeast and other microorganisms.
They are responsible for the destruction of honey during storage. A high yeast level leads to a
fast fermentation of honey. Also, the water content affects the rate of fermentation of honey.
If the liquid content is reduced to 17%, a slowdown in the yeast activity can be measured.
However, with the reduction of the water content, the probability of crystallization is
increasing.
When honey is a supersaturated sugar solution, it crystallizes in a natural way. This happens
when the sugar content exceeds 70% and the water content is approximately 18%. Then the
glucose precipitates spontaneously from the supersaturated state, and by the loss of water a
more stable saturated state of glucose monohydrate is produced. This forms two phases: a
liquid phase above and a crystalline phase below. Thus creates honey in a semisolid state.
This reduces the flowability of honey and is a serious problem for the marketing of honey.

Hielscher UIP500hd – powerful ultrasonic processor