(2017). Drying of Honey. , 07(13), 15-24.
. "Drying of Honey". , 07, 13, 2017, 15-24.
(2017). 'Drying of Honey', , 07(13), pp. 15-24.
Drying of Honey. , 2017; 07(13): 15-24.

Drying of Honey

علوم و فنون زنبور عسل ایران
Article 3, Volume 07, Issue 13, February 2017, Pages 15-24    PDF (762.71 K)
Abstract
Honey is known as a pragmatic food and a utility that does not exist in refined sugars. Food manufacturers are reluctant to use liquid honey in products due to have high adhesion ,the difficulty of weighing and the need for heating after crystallization therefore Producers to facilitate the use of honey tend to dry out. On the other hand, drying also increases the shelf life of honey because honey is highly moisture. Methods discussed in this paper include spray drying, freeze drying and vacuum drying that spray drying is the best known method.Furthermore drying of honey without any additives such as Arabic gum, Maltodextrin and Dextrin has been impossible due to its high viscosity and these compounds increase the productivity of production.This paper, an overview of the methods of drying of honey and their advantages and disadvantages will have.
Keywords
Key words: properties of honey powder; Methods of drying; Arabic Gum; Maltodextrin; Dextrin
References
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