Speaker
Description
In the honey industry, reducing losses is an important aspect for decreasing costs and increasing sustainability. In this research, the honey processing was analyzed – from raw material to packaged honey (in barrels or jars), to analyze losses. Experiments were realised on two types of honey, acacia and polyfloral, to establish the dependence of density and viscosity on temperature. A model describing the flow through pipes and the flow on surfaces was created; values for the honey layer that remains on pipes and surfaces were obtained. The results of the mathematical model were validated by measuring the honey layer remained when flowing on stainless steel surfaces. Based on the model obtained, losses were calculated in different technological stages. As the results indicate, losses in honey processing at the temperature of 40oC by: unloading honey from barrels, crushing honey lumps, transporting honey to the dehumidifier, dehumidification, transporting honey to the homogenization-tempering tank, transporting to filtration and transporting to packaging are at least 1.5 %. Working at lower temperatures determines an increase of losses. Losses increase with the complexity of the technological process. Losses in honey processing are added to humidity losses, impurities and undetermined losses. Suggestions for process optimization are given.
| Presenting author | Monica Mironescu |
|---|
