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- W2590481566 abstract "Honey, in general, presents significant handling problems in mass production operations or consumption due to its viscosity and stickiness. There is a strong and constant consumer demand for dried honey that is convenient to be consumed or used in the food industry. This research aimed to study factors affecting the honey dehydration. After dehydrating process, honey was so intense and can be stored for long time, requiring the needs of consumers. Honey sample used in the experiments was from longan orchard and harvested in February-April 2014 which its initial concentration was 50% Brix (48.5% Moisture content) dehydrating down to 80% Brix (18.5% Moisture content). The dehydration condition was at atmospheric pressure. There were 2 boiled water temperatures of 60°C and 80°C to be tested. The results showed that the boiled water temperature of 80°C gave the best evaporation rate of 21.41 gram per hour. The sweetness and moisture content in dehydrated honey were related with boiled water temperature and the dehydration time in term of the polynomial function. The present polynomial models can be predicted the sweetness and moisture content obtained from experiment with the standard deviation of ±2.2% and ±4.3%, respectively. However, in order to have the acceptable honey dehydration concerning the aroma, flavor components and color conserved, the boiled water temperature for evaporation process should be set at 60°C." @default.
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- W2590481566 date "2017-01-04" @default.
- W2590481566 modified "2023-09-27" @default.
- W2590481566 title "Effect of variables on honey dehydration" @default.
- W2590481566 hasPublicationYear "2017" @default.
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