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SonicatSystems aims to refine its LIQUAM technology using high-power ultrasound for honey processing, reducing sugar crystals while preserving nutrients. The goal is to optimize transducers for highly viscous products like honey and apply this knowledge to other similar foods.
Honey crystallization is a natural phenomenon by which honey turns from liquid to a semi-solid state, becoming cloud, thick and grainy.
Generally, consumers prefer liquid honey.
They do not buy crystallized honey jars in supermarkets.
So, if honey crystallizes within the shops before being sold, the retailers has the right to return it to the honey packer, with all associated costs.
To avoid these reimbursements, honey packers are forced to pasteurize honey destined to retail.
During pasteurizat…
MICROFY SYSTEMS SL
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