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Category Archive: Honey Processing

Tag Archive: Honey Processing

  1. Shell and Tube Heat Exchangers Help Produce Quality Honey

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    The Growing Demand for Honey

    Honey is a remarkably versatile ingredient, enhancing everything from fried chicken to kale chips with its natural sweetness. More than just a pantry staple, its popularity continues to grow as consumers prioritize natural, unprocessed foods.

    Over the past decade, honey consumption has steadily risen and is expected to remain strong into 2025 and beyond. In 2023, the average American consumed about 19.5 fluid ounces, reflecting the continued shift toward natural sweeteners.

    With rising demand comes higher consumer expectations. Shoppers seek honey that’s not only delicious but also visually appealing and long-lasting.

    What Consumers Want in Honey

    When browsing store shelves, most consumers prefer liquid honey with a bright, clear appearance. They don’t want to see floating particles like pollen, wax, or—worst of all—bee parts.

    Another key concern? Crystallization. While crystallization is a natural process and doesn’t mean the honey has gone bad, most shoppers aren’t fans of solidified or cloudy honey. Slowing this process is essential for maintaining honey’s appeal on the store shelf.

    How Filtration and Pasteurization Create an Attractive Product

    Since all honey will crystallize eventually, producers use specific methods to slow the process and create a high-quality, long-lasting product. Two essential steps in this process are filtration and pasteurization.

    1. Filtration: Removing Unwanted Particles

    Filtration helps eliminate foreign particles, pollen, and even microscopic air bubbles that contribute to faster crystallization. There are various filtration methods available to honey producers, with some of the most effective processes removing:

    • Dust and pollen
    • Tiny insect parts (like bee wings)
    • Other natural debris

    By refining honey through effective filtration, producers can create a clear and visually appealing product that meets consumer expectations.

    2. Pasteurization: Extending Honey’s Shelf Life

    Pasteurization plays a crucial role in preserving honey’s liquid form. While overheating can damage honey’s natural flavors and nutrients, a controlled heating process minimizes these risks.

    By heating honey to the desired temperature—typically between 145°F and 185°F (63°C to 85°C), depending on the process—manufacturers can:

    • Reduce crystallization
    • Remove tiny air bubbles
    • Improve clarity and consistency

    Using a shell and tube heat exchanger is one of the best ways to achieve precise heating without scorching the honey. This equipment ensures even heat distribution, preventing localized overheating that could degrade the honey’s quality. For even better heat dissipation, manufacturers can incorporate a steam bustle into the unit’s design.

    The Right Equipment for High-Quality Honey Processing

    For honey producers looking to perfect their filtration and pasteurization process, investing in the right equipment is key. Shell and tube heat exchangers provide a gentle and efficient way to maintain honey’s natural properties while enhancing its shelf appeal.

    If you’re ready to improve your honey processing system, contact the experts at Enerquip. We can help you find the best heat exchanger solution to keep your honey looking and tasting its best.

     

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  2. Honey Warming Prevents Crystallization

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    The Sweet Science of Honey Processing: Preventing Crystallization

    Honey is a popular sweetener many people often use while baking, in teas and as a topping on toast or ice cream. When thinking of honey, most envision an amber-colored, sticky liquid that is easily, if slowly, poured from a bottle. This is the most popular form and the state in which honey producers strive to keep their product.

    As many people know, honey is a substance created by bees. The bees extract nectar, or sugars, from flowers to transform into honey in their hives. The substance is therefore essentially a sugar mixture, composed primarily of fructose and glucose, according to Serious Eats. These sugars can cause the honey to crystallize over time, making it appear cloudy and thick.

    The speed at which honey crystallizes depends on several factors, including storage conditions, the types of flowers the bees sourced nectar from, and the treatment of the honey before it reaches store shelves.

    Keeping Out Crystals

    To prevent early crystallization, honey producers often use a heating and filtering process. Heating the honey serves multiple purposes:

    1. Dissolving Sugar Crystals: Heating helps dissolve any existing sugar crystals, preventing them from multiplying.
    2. Thinning the Honey: Warm honey is thinner and easier to strain, allowing for the removal of particles like pollen and bee parts.
    3. Removing Particles: Straining out particles reduces the number of surfaces on which sugar crystals can form, further preventing crystallization.

    For optimal results, honey should be heated to 160°F for a short period. A stainless steel shell and tube heat exchanger is ideal for this process. The heating element, such as water, evenly warms the honey to the desired temperature, ensuring consistent treatment and preventing early crystallization.

    For information on how shell and tube heat exchangers can benefit your food production business, contact the experts at Enerquip.

     

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