The Influence of the Vacuum drying method on the physicochemical properties of Stingless bee Honey

I. Meechai¹ , R. Yusoh² , I. Chelong³ , A. Suksuwan⁴

Section:Research Paper, Product Type: Journal-Paper
Vol.9 , Issue.5 , pp.1-3, Oct-2022

Online published on Oct 31, 2022

Copyright © I. Meechai, R. Yusoh, I. Chelong, A. Suksuwan . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

View this paper at   Google Scholar | DPI Digital Library

XML View     PDF Download

How to Cite this Paper

Abstract :
Purpose: The aim of this research was to preliminary study the influence of the reducing moisture method on the physicochemical properties of honey stingless bees. Research Method: By using a vacuum pump combined with a desiccator for 0, 1, 3, and 5 hours. After reducing moisture content, the honey of stingless bees was determined physicochemical properties, moisture content, pH, conductivity, Hydroxymethylfurfural (HMF) content, °Brix, total reducing sugar content, and color according to AOAC and International Honey Commission. Findings: The results showed that at 5 hours displayed the moisture content lower than others. Additionally, their physicochemical properties were nearly the raw honey stingless bee before reducing moisture content and accordingly to stingless bee honey standard. Originality/value: Research findings could be used in the agricultural or food industries for honey storage and quality control.

Key-Words / Index Term :
Honey stingless bee; Physicochemical properties; Vacuum drying method

References :
[1] B. Chuttong, Y. Chanbang, K. Sringarm, M. Burgett, “Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand),” Food Chemistry, Vol. 192 (2016), pp.149-155, 2016.
[2] T.A. Heard, “The of stingless bees in crop pollination,” Annual Review of Entomology,” Vol. 44, pp.183-206, 1999.
[3] A. Klakasikorn, S. Wongsiri, S. Deowanish, O. Duangphakdee, “New Record of Stingless Bees (Meliponini: Trigona) in Thailand,” The Natural History Journal of Chulalongkorn University, Vol. 5, Issue. 1, pp. 1-7, 2005.
[4] R.G. de Oliveira, “Nutritional Composition and Medical Properties of Honey from Stingless Bees,” Nutrition and Food Science International Journal, Vol. 7, Issue. 2, pp.1-2, 2018.
[5] D.C.C. Lim, M.F., Abu Bakar, M., Majid, “Nutritional composition of stingless bee honey from different botanical origins,” IOP Conference Series: Earth and Environmental Science, Vol. 269, pp. 1-5, 2019.
[6] S.K. Yap, N.L. Chin, Y.A. Yusof, K.Y. Chong, “Quality characteristics of dehydrated raw Kelulut honey,” International Journal of Food Properties, Vol. 22, Issue. 1, pp.556-571, 2019.
[7] I. Singh, S. Singh, “Honey moisture reduction and its quality,” Journal of Food Science and Technology, Vol. 55, Issue. 10, pp.3861-3871. 2018.
[8] Y. Eshete, T. Eshete, “A Review on the Effect of Processing Temperature and Time duration on Commercial Honey Quality,” Madridge Journal of Food Technology. Vol. 4, Issue. 1, pp.158-162, 2019.
[9] S. Kunjet, N. Tedsree, T. Pumdara, S. Sutthiphon, “Effects of drying method on stable and quality of stingless bee honey,” Khon Kaen Agriculture Journal, Vol. 45, Suppl.1, pp.1355-1359, 2017.
[10] I. Singh, S. Singh, “Honey moisture reduction and its quality,” Journal of Food Science and Technology, Vol. 55, Issue. 10, pp.3861-3871, 2018.
[11] AOAC, “Official Methods of Analysis,” 17th Edition, The Association of Official Analytical Chemists, Gaithersburg, MD, USA, 2000.
[12] S. Bogdanov, P. Martin, C. Lûllman, R. Borneck, M. Morlot, J. Lheritier, et al. “Harmonized methods of the European Honey Commission,” Apidologie, 28 (extra issue), pp.1-59. 1997.
[13] J. Vankar, K. Tatu, R.D. Kamboj, “Monitoring Seasonal Dynamics of Physicochemical Water Quality of Chhari Dhandh Wetland, Gujarat (India),” International Journal of Scientific Research in Biological Science, Vol.8, Issue.2, pp.31-40, 2021.
[14] S. Akbar, A. Nazir, S.A. Shah, “Analysis of Physico-Chemical and Microbiological Parameters of Rawal and Khanpur Dams,” International Journal of Scientific Research in Chemical Science, Vol.9, Issue.2, pp.1-7, 2022.
[15] D. Frasco, “Analysis of Honey Color and HMF Content using a Genesys UV-Visible Spectrophotometer,” Thermo Fisher Scientific, Madison, WI, USA, 2018.
[16] C.P. Panceri, T.M. Gomes, J.S. De Gois, D.L.G. Borges, M.T. Bordignon-Luiz, “Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes,” Food Research International, Vol. 54, pp.1343-1350, 2013.