hakkında şirket haberleri Ultrasonication of Honey

Back Ground

Fermented honey is a common problem that the quality of honey. Because honey can absorb moisture from the air and thus the concentration gradually thinning;

The immature honey, water content is relatively high. Typically honey moisture content above 21%, which is conducive to the growth of yeast reproduction. If more than 33% water content of honey, yeast activity is more frequent. If the yeast multiply in the honey, the honey will sugar into alcohol and carbon dioxide, which is fermented honey.

If honey is only just beginning to ferment or mild fermentation,

It can be placed in heat-resistant container and heated about 60 ℃, which kills the yeast, to prevent it continues to ferment. But the result of this approach is the active ingredient of honey is destroyed at high temperatures, which is why honey is recommended to use warm water rather than using roll flush against reason. Professional brand of honey ultrasonic sterilization or radiation sterilization, to avoid the destruction of the active ingredient in honey.

Ultrasonication of Honey

Ultrasonication is a non-thermal processing alternative for many liquid food products. Its mechanical power is being used for a gentle yet effective microbial inactivation and particle size reduction. When honey is exposed to ultrasonication, most of the yeast cells are destroyed. Yeast cells that survive sonication generally lose their ability to grow. This reduces the rate of honey fermentation substantially.

Ultrasonication does also eliminate existing crystals and inhibit further crystallization in honey. In this aspect, it is comparable to heating the honey. Ultrasonically aided liquefaction can work at substantially lower process temperatures of approx. 35℃ and can reduce liquefaction time to less than 30 seconds. One researcher studied the ultrasonic liquefaction of Australian honeys (Brush box, Stringy bark, Yapunyah and Yellow box). The studies showed, that sonication at a frequency of 20kHz liquefied the crystals in the honey, completely. Ultrasonically treated samples remained in liquefied state for approx. 350 days (+20% when compared to heat treatment). Due to the minimal heat exposure, ultrasonic liquefaction results in a greater retention of aroma and flavor. Sonicated samples show only a low HMF increase and a low decrease in diastase activity. As less thermal energy is needed, the application of ultrasound helps to save processing costs when compared to conventional heating and cooling.

The studies also revealed, that different types of honey require different intensities and times of sonication. For this reason, we recommend the conduct of trials using a bench-top size sonication system. Preliminary tests should be conducted in batch mode, while further processing trials require a flow cell for pressurized recirculation or in-line testing.

Read more: www.ultrasonicweldingtransducer.com