Honey: Processing Techniques and Treatments

Abstract

The industry of honeys is not a simple sequential chain of processing operations, although the normal consumer may consider it in this way. Each processing step is the answer to peculiar problems concerning the physicochemical and biological features of different honeys. This chapter discusses the honey production by the technological and chemical viewpoints. The production flow involves six different steps—initial extraction, dehumidification, liquefaction and mixture, heating, pasteurisation, crystallisation, and final packaging—although different industries can alter related conditions depending on various factors, including economic reasons. All steps have to be carefully considered and performed; otherwise, the quality of produced honeys, including also honey for medical purposes, could be negatively affected. Physicochemical and microbiological features of the final product can be assured on condition that each process is well carried out; in addition, certain precautionary measures should be taken before the final commercialisation.