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Crystallization in flowing honey

Project: Research

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Description

Thin flowing honey products in squeezable bottles are growing in market size. During storage, crystals may form in the honey and this affects both flow properties and visual appearance, leading to customer rejection and food waste.
In this project we will analyze and help to identify critical process parameters affecting crystal formation in honey. Techniques like spectroscopy, polarized light microscopy, rheology and differential scanning calorimetry will be applied to samples that have been subjected to different types of pre-treatment and storage. The end goal of the project is to produce honey with minimal crystal formation during storage, thus enabling lower food waste, higher customer liking and providing a more sustainable product for Jakobsen Honey.
StatusFinished
Effective start/end date01/01/201928/02/2020

    Research areas

  • Honey, Flowing honey, Honey product

ID: 164134340