Effect of Dehydration Method on Quality of Longan Honey
Abstract
This research aimed to study the effect of moisture dehydration on physicochemical properties of longan honey and try to explain the dehydration mechanism of longan honey by mathematical model. The results showed that the dehydration with vacuum - infrared drying at temperatures of 30, 40, 50 and 60°C removed the moisture content in by 33.33 – 42.31%. On the other hand, moisture content of honey was removed by 7.69 - 17.95% using the hot air drying with drying time up to 6 hours, more than dehydration with a vacuum - infrared drying up to 36 times. At 40°C, 20 mins dehydration with vacuum – infrared drying provided color (L*, a*, b*) and water activity (aw) not significantly different from honey sample before moisture dehydration (p<0.05) and could adjust glucose/water ratio in raw material preparation for creamed honey production. The R2 values indicates the Newton’s and Page’s models fit reasonably well with the experimental data, so it was to be a good model for describing the moisture reduction in longan honey with both method at 40°C. However, the conditions of dehydration in each type of honey differ, it depends on the physical and chemical properties of honey. Keywords : longan honey ; dehydration ; vacuum-infrared drying ; hot air dryingReferences
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Hempattarasuwan, P., Settachaimongkon, S. & Duangmal, K. (2019). Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand. International Journal of Food Science & Technology, 54(12), 3185-3195.
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Kaewdam, S., Nitatwichit, C., Varith, J. & Jaturonglumlert, S. (2013). Mathematical model of freeze drying on mango. Journal of Agricultural Research and Extension, 30(3, Suppl.), 56-67.
Prissawong, S. (2005). Effect of Biochemical Composition on the Crystallization in Honey. Retrieved Nov 19, 2018, from https://kb.psu.ac.th/psukb/bitstream/2553/2389/9/275795_ab.pdf
Singh, I. & Singh, S. (2018). Honey moisture reduction and its quality. Journal of Food Science and Technology, 55, 1-11.
Shu Khang Yap, Nyuk Ling Chin, Yus Aniza Yusof and Yeen Chong. (2019). Quality characteristics of dehydrated raw Kelulut honey. International Journal of Food Properties, 22(1), 556–571.
Suriwong, V., Jaturonglumlert, S., Varith, J., Narkprasom, K. & Nitatwichit, C. (2020). Crystallisation behaviour of sunflower and longan honey with glucose addition by absorbance measurement. International Food Research Journal, 27(4), 727-734.
White Jr., J.W. (1974). Beekeeping: honey and honey products. In Johnson, A.H.; Peterson, M.S. (Eds.), Encyclomedia of food technology. (pp. 103-108). The Avi Publishing Company: Westport, Connecticut.
White Jr., J. W. (1975). Physical characteristics of honey. In E. Crane (Ed), Honey: A Comprehensive Survey. (pp. 207-239). Heinemann, London.
Basri, D., Fudholi, A. & Ruslan, M. H. (2012). Drying characteristics of the borneo Canarium odontophyllum (dabai) fruit. American Journal of Agricultural and Biological Sciences, 7, 347-356.
Bhandari, B., D'Arcy, B. & Kelly, C. (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2(3), 217-226.
Bogdanov, S. (2009). Harmonised methods of the International Honey Commission. Bee Product Science, International Honey Commission. Retrieved Jan 9, 2018, from http://www.bee-hexagon.net/en/network.htm.
Conforti, P. A., Lupano, C. E., Malacalza, N. H., Arias, V. & Castells, C. B. (2006). Crystallization of Honey at -20°C. International Journal of Food Properties, 9(1), 99-107.
Hempattarasuwan, P., Settachaimongkon, S. & Duangmal, K. (2019). Impact of botanical source and processing conditions on physicochemical properties and antioxidant activity of honey in the northern part of Thailand. International Journal of Food Science & Technology, 54(12), 3185-3195.
Ministry of Public Health. (2000). Honey. Notification of the Ministry of Public Health (No. 211) B.E. 2543 (2000). Retrieved Dec 5, 2017, from http://food.fda.moph.go.th/law/data/announ_moph/V.English/No.211-43%20Honey.pdf
Kaewdam, S., Nitatwichit, C., Varith, J. & Jaturonglumlert, S. (2013). Mathematical model of freeze drying on mango. Journal of Agricultural Research and Extension, 30(3, Suppl.), 56-67.
Prissawong, S. (2005). Effect of Biochemical Composition on the Crystallization in Honey. Retrieved Nov 19, 2018, from https://kb.psu.ac.th/psukb/bitstream/2553/2389/9/275795_ab.pdf
Singh, I. & Singh, S. (2018). Honey moisture reduction and its quality. Journal of Food Science and Technology, 55, 1-11.
Shu Khang Yap, Nyuk Ling Chin, Yus Aniza Yusof and Yeen Chong. (2019). Quality characteristics of dehydrated raw Kelulut honey. International Journal of Food Properties, 22(1), 556–571.
Suriwong, V., Jaturonglumlert, S., Varith, J., Narkprasom, K. & Nitatwichit, C. (2020). Crystallisation behaviour of sunflower and longan honey with glucose addition by absorbance measurement. International Food Research Journal, 27(4), 727-734.
White Jr., J.W. (1974). Beekeeping: honey and honey products. In Johnson, A.H.; Peterson, M.S. (Eds.), Encyclomedia of food technology. (pp. 103-108). The Avi Publishing Company: Westport, Connecticut.
White Jr., J. W. (1975). Physical characteristics of honey. In E. Crane (Ed), Honey: A Comprehensive Survey. (pp. 207-239). Heinemann, London.
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Published
2021-09-06
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