Thermal Process intended to prevent fermentation and retard the crystallization of Honey (APA, 2001).

摘要

Procedure by which the honey is subjected to temperature between 40 and 80 Centigrade by a certain time - between 2 and 180 minutes. Is characterized by the time / temperature relationship with which avoids fermentation and retards the crystallization of Honey in more than 12 months without modifying or Altering its natural Components (HMF acidic diastase humidity etc.).