Honey industrial processing

In some liquids, the molecules find it harder to slide past each other. These liquids are more viscous, which means, as you may recall from the Pitch Drop Experiment in chapter 5, that they have more resistance to flow. Try pouring water into one glass and corn syrup or honey into another. Which takes longer The corn syrup is more viscous—sometimes we say that it is thicker. Viscosity is important in industrial processes, like refining and using oil. 

The phenyl acetic acid esters are highly valuable intermediates for a lot of applications. Among them, they are applied for the synthesis of fragrances e.g. ethyl ester (honey odour), isobutyl ester (sweet roses odour). The present industrial process for phenyl acetic esters starts from benzylchloride and uses the reactions with KCN to form benzylcyanide 7 (Eq. 15.2.4) and followed by hydrolytic cleavage. 

Sugars, such as fructose and glucose from honey, have been harvested and processed by humans since the Stone Age [23], The use of sucrose as a sweetener dates back to the eighth century BC and could only be afforded by royalty and the very wealthy [24], More recently, these natural products become critical in a variety of industries focused on the production of paper, pulp, textiles, and pharmaceuticals. As often is the case, industrial applications ultimately provided the economic impetus for investigations into carbohydrate synthesis, purification, and characterization in the late nineteenth century. 

The principal substrate was the American Lava honeycomb, and the principal washcoat was colloidal zirconia (National Lead Industries) ( 20 wt % solids). The honeycomb was immersed in colloidal zirconia, the excess was blown out the passageways with compressed air, and the honeycomb was then dried with a hot air gun. This process was repeated four times to produce a Zr02 washcoat of 20-25% wt %. The washcoat was usually heated to 815 °C for 24 hrs before further use. The honey-... 

Near infrared (NIR) spectroscopy has proved to be one of the most efficient and advanced tools for monitoring and controlling of process and product quality in food industry. A lot of work has been done in this area. This review focuses on the use of NIR spectroscopy for the analysis of foods such as meat, fruit, grain, dairy products, oil, honey, wine and other areas, and looks at the literature published in the last 10 years. 

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