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Honey should be paid attention to when storing and transporting honey
Storing honey properly is essential to maintain its quality, flavor, and shelf life. First, choose a suitable storage container. Since honey is a weak acid, it should be stored in non-metallic containers such as glass jars, plastic buckets, or food-grade plastic drums. In regions with high honey production, dedicated honey storage tanks or pots can be used. The container must be clean, odor-free, and thoroughly washed before use to avoid contamination. When filling the container, leave 25% to 30% of space at the top, especially during transportation, to prevent overflow due to temperature fluctuations or fermentation.
Honey should be stored in a cool, dry, clean, and well-ventilated area, ideally at a temperature between 5°C and 10°C. Avoid storing it in direct sunlight or near heat sources. It's also important to keep the storage area free from strong odors, as honey is highly hygroscopic and can absorb unwanted smells.
Second, store different types of honey separately. Honey varieties vary significantly across China, and even within the same region, there are multiple types. Each type has unique color, aroma, and taste, so mixing them can affect their quality and appeal. Keeping them separate ensures that each variety retains its distinct characteristics.
Third, keep the honey clean by removing impurities. Honey often contains pollen, wax, bee remains, and small particles of sand. To purify it, you can let the honey settle in a large container placed in a warm, dry area. At 20°C, this process takes about three days, while at 35°C, it can be done in just 10 hours. After settling, the heavier impurities sink to the bottom, and the clear honey can be carefully poured off and filtered for storage.
Fourth, prevent fermentation by reducing moisture content. Immature honey, which has higher water content, is more prone to yeast growth. Before storage, allow the honey to mature by placing it in an open container in a dry, ventilated room above 25°C for several days. This helps evaporate excess moisture, making the honey more stable and less likely to ferment.
Fifth, ensure proper sealing to protect against moisture and odors. Honey is very hygroscopic, so always store it in airtight containers. Keep the storage area dry and at a consistent temperature between 5°C and 10°C. Avoid keeping other strongly scented items nearby, as they may affect the honey’s flavor.
Lastly, understand that crystallization is a natural and beneficial property of honey. Crystallized honey is easier to handle and transport. If you want to speed up the process, you can add about 0.5% of already crystallized honey as a starter. However, make sure the main batch is still in liquid form. To melt crystallized honey, use a double boiler: place water in the outer pot and honey in the inner one. Heat until the temperature reaches 71°C, then let it sit for a few minutes. Remove from heat, let it cool, skim off any foam, and transfer it into sterilized glass bottles. Seal tightly to prevent further crystallization.