Processing of Honey: A Review

Abstract

Thermal processing of honey eliminates the microorganisms responsible for spoilage. Microwave heating, infrared heating, ultrasound processing, and membrane processing have been explored as alternatives to conventional heat processing. Microwave heating provides a rapid method for achieving the desired level of yeast reduction with reduced thermal damage. Infrared heating is not as rapid as microwave heating but desired results are achieved in a relatively shorter duration (3 to 4 minutes) compared to the conventional method. Membrane processing is an athermal process and very effective in the complete removal of yeast cells from honey. Microfiltration and ultrafiltration could be employed to produce enzyme-enriched honey besides clarified honey.

Keywords:

• Diastase activity
• Honey
• Hydroxymethylfurfural (HMF)
• Infrared heating
• Membrane processing
• Microwave heating
• Ultrasound treatment
• Yeast count