Properties of powders received by spray drying and freeze drying of solutions of honey
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| Authors: | Aleksandra Jedlińska1, Katarzyna Samborska1, Dorota Witrowa-Rajchert1 1Department of Food Engineering and Process Management, Faculty of Food Science, SGGW – Warsaw University of Life Sciences ul. Nowoursynowska 159C, 02-776 Warszawa |
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| Abstract : | Consumers are interested in products with an addition of natural honey. Food companies are reluctant to use natural honey due to its sticky consistency, difficult dosing and the need of re-liquefaction after the crystallisation. Honey in a powder form is much more practical in application. Unfortunately, the high content of sugars determines low glass transition temperature and sticking to the drying chamber. The main way to avoid this phenomenon is using the high molecular drying aid. The aim of this work was to obtain honey in the form of powder and to examine the physical properties of the powders obtained. Honey solutions were spray dried and freeze-dried with an addition of maltodextrin (the concentration of the solutions 20, 30%). Obtained powders were examined in terms of: water content, water activity, bulk and tapped density, particle density, wettability, flowability. Micrographs were taken to define the size of the powder particles. Powders obtained after spray drying were characterised by better physical properties. Water concentration and activity of powders obtained by freeze drying depended on the concentration of the solution, proving higher values for higher solutions. The differences of water content and water activity in powders obtained by spray drying were not significant. Obtained powders were characterised by good and medium flowability and excellent wettability. |
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| Keywords : | spray drying, freeze drying, honey, maltodextrin, physical properties, food powders | ||||||||
| Language : | Polish | ||||||||