ES
This category includes the different types of electrical resistances for honey.
When the honey is stored for time it crystallizes and to repackage it is necessary to heat it but never more than 45oC so that it does not lose properties or rise the HMF.
It is to be noted that the crystallization of honey is a natural process in the honey that does not imply variations in quality, only in physical appearance, this process occurs in almost all types of honeys and influences factors such as composition, water content, storage temperature, glucose content, etc.
Also comment that crystallization does not occur at a temperature above 25oC and below 5oC the honey should be stored in well-closed bottles or containers in a place away from moisture and light.
The operation of a Electrical resistance of honey it is based on the Joule effecttherefore, for every 1 electric kW consumed from the grid produces 1 kW thermal, this means that a resistance of 1000 Watts heat per 1000 watts and one of 50 watts per 50 thermal watts.
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