Spray Drying of Honey: The Effect of Drying Agents on Powder Properties
The aim of this study was to investigate the possibility of honey spray drying with addition of maltodextrin and gum Arabic as drying agents. The influence of the concentration of the solution subjected to drying, the type and content of the drying agents upon the physical properties of obtained pow...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2013-0012/pjfns-2013-0012.xml?format=INT |
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| author | Samborska Katarzyna Gajek Paulina Kamińska-Dwórznicka Anna |
| author_facet | Samborska Katarzyna Gajek Paulina Kamińska-Dwórznicka Anna |
| author_sort | Samborska Katarzyna |
| collection | DOAJ |
| description | The aim of this study was to investigate the possibility of honey spray drying with addition of maltodextrin and gum Arabic as drying agents. The influence of the concentration of the solution subjected to drying, the type and content of the drying agents upon the physical properties of obtained powders was examined. An attempt was undertaken to obtain powder with a honey content of more than 50% d.b. Spray drying of multifloral honey with the addition of maltodextrin and gum Arabic was carried out at inlet air temperature of 180°C, feed rate of 1 mL/s and rotational speed of a disc atomizer of 39,000 rpm. The properties of obtained powders were quantified in terms of moisture content, bulk density, Hausner ratio, apparent density, hygroscopicity and wettability. Using gum Arabic it was possible to obtain a product with a higher content of honey (67% solids) than in the case of maltodextrin (50% d.b.). However, the powders obtained with gum Arabic were characterised by worse physical properties: higher hygroscopicity and cohesion, and longer wetting time. |
| format | Article |
| id | doaj-art-2c7fc930f3e9442aa1d36b7f96aa8750 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-2c7fc930f3e9442aa1d36b7f96aa87502025-02-02T08:41:07ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-06-0165210911810.2478/pjfns-2013-0012pjfns-2013-0012Spray Drying of Honey: The Effect of Drying Agents on Powder PropertiesSamborska Katarzyna0Gajek Paulina1Kamińska-Dwórznicka Anna2Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Faculty of Food Sciences, Nowoursynowska 159c, 02–776 Warsaw, PolandDepartment of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Faculty of Food Sciences, Nowoursynowska 159c, 02–776 Warsaw, PolandDepartment of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), Faculty of Food Sciences, Nowoursynowska 159c, 02–776 Warsaw, PolandThe aim of this study was to investigate the possibility of honey spray drying with addition of maltodextrin and gum Arabic as drying agents. The influence of the concentration of the solution subjected to drying, the type and content of the drying agents upon the physical properties of obtained powders was examined. An attempt was undertaken to obtain powder with a honey content of more than 50% d.b. Spray drying of multifloral honey with the addition of maltodextrin and gum Arabic was carried out at inlet air temperature of 180°C, feed rate of 1 mL/s and rotational speed of a disc atomizer of 39,000 rpm. The properties of obtained powders were quantified in terms of moisture content, bulk density, Hausner ratio, apparent density, hygroscopicity and wettability. Using gum Arabic it was possible to obtain a product with a higher content of honey (67% solids) than in the case of maltodextrin (50% d.b.). However, the powders obtained with gum Arabic were characterised by worse physical properties: higher hygroscopicity and cohesion, and longer wetting time.http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2013-0012/pjfns-2013-0012.xml?format=INTmaltodextringum Arabichygroscopicitybulk densityapparent densitywettability |
| spellingShingle | Samborska Katarzyna Gajek Paulina Kamińska-Dwórznicka Anna Spray Drying of Honey: The Effect of Drying Agents on Powder Properties Polish Journal of Food and Nutrition Sciences maltodextrin gum Arabic hygroscopicity bulk density apparent density wettability |
| title | Spray Drying of Honey: The Effect of Drying Agents on Powder Properties |
| title_full | Spray Drying of Honey: The Effect of Drying Agents on Powder Properties |
| title_fullStr | Spray Drying of Honey: The Effect of Drying Agents on Powder Properties |
| title_full_unstemmed | Spray Drying of Honey: The Effect of Drying Agents on Powder Properties |
| title_short | Spray Drying of Honey: The Effect of Drying Agents on Powder Properties |
| title_sort | spray drying of honey the effect of drying agents on powder properties |
| topic | maltodextrin gum Arabic hygroscopicity bulk density apparent density wettability |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-2/pjfns-2013-0012/pjfns-2013-0012.xml?format=INT |
| work_keys_str_mv | AT samborskakatarzyna spraydryingofhoneytheeffectofdryingagentsonpowderproperties AT gajekpaulina spraydryingofhoneytheeffectofdryingagentsonpowderproperties AT kaminskadworznickaanna spraydryingofhoneytheeffectofdryingagentsonpowderproperties |