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The LIQUAM project seeks to delay honey crystallization using High Power Ultrasound technology, preserving the quality of raw honey. This non-thermal method aims to replace traditional pasteurization, which degrades honey's beneficial properties.
Honey crystallizan is a natural phenomenon by which honey turns from liquid to a semi-solid state obtaining cloud, thick and grainy.
Nearly all honey crystallizes, some while still in the comb, others within a few days, weeks or months after being extracted.
Honey crystallization is little understood by the consuming public.
Many consumers assume incorrectly that crystallized honey is spoiled or has been adulterated and they either not purchase it or discard it.
Other consumers directly prefer l…
MICROFY SYSTEMS SL
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