Induction assisted pasteurization of honey

Year 2019, Volume: 6 Issue: 2, 39 - 43, 16.09.2019

Tuncay Yılmaz Anıl Başaran Can Çivi

https://doi.org/10.31593/ijeat.467186

Cited By: 1

Abstract

Honey pasteurization is one of the important steps of honey processing which requires thermal energy to elevate temperature of the honey to inactivate enzymes and to inhibit bacteria. Common technique used for thermal treatment of honey is batch jacketed pasteurizer driven by electrical resistance to heat water, oil or steam. Each heating approach requires high amount of energy which is transferred directly or indirectly to the honey. Furthermore, heat generation is expensive and there are several steps which cause energy and exergy loses such as boiler, heater, pipe, heating medium, wall thickness of the vessel etc. Alternatively, induction is a technology using electromagnetic heating with unique advantages as heating metal surfaces directly and effectively. Inductive heating has been used for some industries as metallurgy, however, possible food applications such as batch pasteurization was not studied in detail. The objective of this research is comparing energy and exergy efficiencies of conventional jacketed vessel heater and inductive heater for honey pasteurization. Consequently, inductive method was found more beneficial compared to commercial method in terms of energy and exergy efficiency.

Keywords

Honey pasteurization, Induction assisted heating, Energy efficiency

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