Jianjun  Xu

Lishui Chuzhou Bee Industry Co., Ltd, Chuxiang Family Farm, Lishui, 323000, Zhejiang, China
Author    Correspondence author
Molecular Entomology, 2024, Vol. 15, No. 6   
Received: 17 Oct., 2024    Accepted: 20 Nov., 2024    Published: 02 Dec., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Honey processing methods significantly impact the quality, nutritional value, and consumer appeal of the final product. Traditional techniques, including honeycomb pressing and centrifugation, have long been practiced and are known to preserve the natural properties of honey but can lead to variability in texture, flavor, and potential contamination risks. To address these limitations, modern methods such as ultrasonication, microwave, and infrared processing have been developed, offering improved efficiency, safety, and preservation of honey’s bioactive compounds. This study systematically compares traditional and modern honey processing techniques, examining their effects on honey’s physicochemical properties, flavor, texture, and shelf life. The findings highlight the need for careful selection of processing methods to balance natural quality preservation with production efficiency and consumer demand. This study is expected to provide insights into optimizing honey processing practices to align with industry standards and evolving consumer expectations.

Honey processing; Traditional techniques; Modern techniques; Product quality; Consumer demand