2007/01/17 by R. Subramanian, H. Umesh Hebbar, Navin K. Rastogi · 1 citation
Agricultural and Biological Sciences · #Bee Products Chemical Analysis #Microencapsulation and Drying Processes #Essential Oils and Antimicrobial Activity
paper · doi:10.1080/10942910600981708
openalex publication_date 2007/01/17 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29
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.