Abstract

Vacuum drying of liquid honey was carried out using three additives, i.e., maltodextrin (drying agent), glycerol monostreate (flowability agent) and tricalcium phosphate (anti-caking agent). The drying experiments were conducted through a central composite rotatable (CCR) type experimental design with three levels and five variables to study the effect of the additives on the vacuum dried honey powder properties. The maximum and minimum level of malto dextrin, glycerol monostreate and tricalcium phosphate used in the experiments were 0.6-0.35 kg.kg dry honey solid-1, 0.02-0.01 kg.kg dry honey solid-1 and 0.02-0.01 kg.kg dry honey solid-1, respectively. The amount of maltodextrin, glycerol monostereate, and tricalcium phosphate required to reduce powder stickiness and caking and increase powder flowability were optimized based on the commercially available honey powder properties. At the optimum ranges of maltodextrin (0.429-0.55 kg.kg dry honey solid-1), glycerol monostereate (0.0121-0.0157 kg.kg dry honey solid-1), and tricalcium phosphate (0.0147-0.0156 kg.kg dry honey solid-1), the range of powder properties were: hygroscopicity= 8.33-10.27%; degree of caking=10.24-11.50%; flowability=22-24.56s; overall colour difference=5.8-7.9 and sticky point temperature = 45.5-50.65°C.

Submitted: January 7, 2008 · Accepted: October 25, 2008 · Published: December 9, 2008

Recommended Citation

Sahu, Jatindra Kumar (2008) "The Effect of Additives on Vacuum Dried Honey Powder Properties," International Journal of Food Engineering: Vol. 4 : Iss. 8, Article 9.
DOI: 10.2202/1556-3758.1356
Available at: http://www.bepress.com/ijfe/vol4/iss8/art9