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How Much Is The Temperature Of The Crystallization Of Honey? What Are The Factors That Affect The Crystallization Of Honey?
Aug 19, 2017

How much is the temperature of the crystallization of honey? What are the factors that affect the crystallization of honey?

There are many factors affecting the crystallization of honey, the speed of crystallization and crystallization of glucose contained in the nuclear quantity, temperature, moisture and chemical group formed directly into the honey nectar flower seeds have a close relationship.

The crystals of glucose in honey are very small and are found in old nests of honey and stored honey. Under certain conditions, the glucose in honey grows around these tiny nuclei. The more crystalline nuclei are in honey, the faster the crystallization.

The speed of crystallization of honey is also affected by temperature. It is easy to crystallize at 13 - 14 centigrade. If this temperature is lower, the crystallization of honey is slowed by the increase in the viscosity of the honey; if above this temperature, the crystallization is slowed down by increasing the solubility of the sugar, thereby reducing the supersaturation of the solution.


Address: Room 618, Block 3, Zijing Business Building, Jianggan District, Hangzhou, Zhejiang, China (Mainland)

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