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2025-06-17T11:54:38Z

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Unlike many other liquids, honey has very poor [[thermal conductivity]] of 0.5 W/(m⋅K) at 13% water content (compared to 401 W/(m⋅K) of [[copper]]), taking a long time to reach [[thermal equilibrium]]. Due to its high [[kinematic viscosity]] honey does not transfer heat through momentum diffusion ([[convection]]) but rather through [[Heat conduction|thermal diffusion]] (more like a solid), so melting crystallized honey can easily result in localized caramelization if the heat source is too hot or not evenly distributed. However, honey takes substantially longer to liquefy when just above the melting point than at elevated temperatures. Melting {{Cvt|20|kg}} of crystallized honey at {{convert|40|C|F}} can take up to 24 hours, while {{Cvt|50|kg}} may take twice as long. These times can be cut nearly in half by heating at {{convert|50|C|F}}; however, many of the minor substances in honey can be affected greatly by heating, changing the flavor, aroma, or other properties, so heating is usually done at the lowest temperature and for the shortest time possible.

Translations:Honey/51/en - Revision history

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