Objective
The theoretical knowledge on crystallization in high viscous media like honey leads to the user of shear forced crystallization respectively shear induced nucleation.
Crystallization can be controlled by inducing nucleation fastened with controlled storage.
During nucleation step the honey had been treated with high shear stress. This leads to a reduction of induction time and to multiplying of nuclei.
The process of 'controlled crystallization' had been realized and validated in small technical scale with a product mass flow up to 60 kg/h.
Limits and limitation for the shear induced crystallization, respectively nucleation had been found in chemical composition of honey and their resulting physical properties.
New tools for determining sensory and analytical quality of honey had been developed (aroma-GC, sensory analysis, NIR-spectroscopy, DSC, chemical and microbiological residues hazardous for human, etc).
The main objective of improving quality of honey by controlled crystallization had been reached. The developed process, which inherits two main steps (preparation and crystallization) leads to improvement of chemical and sensory quality of honey.
Scale-up of the crystallizer by manufacturer is possible up to 1,200 kg/h. This ratio had been calculated by manufacturer SCHRÖDER GmbH based on the results of the pilot plant, which shows no significant influence of the product mass flow (in the range of 11 to 60 kg/h) to any system and quality parameter checked.
Fields of science (EuroSciVoc)
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CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
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Topic(s)
Data not availableCall for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
49610 QUAKENBRUECK
Germany