Spray Drying of Honey: The Effect of Drying Agents on Powder Properties

Open access

Abstract

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.

1. Abadio F.D.B., Domingues A.M., Borges S.V., Oliveira V.M., Physical properties of powdered pineapple (Ananas comosus) juice - Effect of maltodextrin concentration and atomization speed. J. Food Eng., 2004, 64, 285-287.

2. Adhikari B., Howes T., Bhandari B.R., Truong V., Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technol., 2003, 21, 17-34.

3. Ahmed J., Prabhu S.T., Raghavan G.S.V., Ngadi M., Physicochemical, rheological, calorimetric and dielectric behavior of selected Indian honey. J. Food Eng., 2007, 79, 1207-1213.

4. Alvarez-Suarez J.M., Tulipani S., Romandini S., Bertoli E., Battino M., Contribution of honey in nutrition and human health: A review. Med. J. Nutr. Metab., 2010, 3, 15-23.

5. Bhandari B., D’Arcy B., Chow S., Rheology of selected Australian honeys. J. Food Eng., 1999, 41, 65-68.

6. Bhandari B.R., Howes T., Implication of glass transition for the drying and stability of dried foods. J. Food Eng., 1999, 40, 71-79.

7. Chegini G.R., Ghobadian B., Effect of spray drying conditions on physical properties of orange juice powder. Drying Technol., 2005, 23, 657-668.

8. Cui Z.W., Sun L.J., Chen W., Sun D.W., Preparation of dry honey by microwave-vacuum drying. J. Food Eng., 2008, 84, 582-590.

9. Dokic P., Jakovljevic J. Dokic-Baucal, L., Molecular characteristics of maltodextrins and rheological behaviour of diluted and concentrated solutions. Colloids and Surfaces A: Physicochem. Eng. Aspects, 1998, 141, 435-440.

10. Domian E., Poszytek K., Wheat flour flowability as affected by water activity, storage time and consolidation. Int. Agrophys., 2005, 19, 119-124.

11. Gabas A.L., Telis V.R.N., Sobral P.J.A., Telis-Romero J., Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. J. Food Eng., 2007, 82, 246-252.

12. Geldart D., Harnby N., Wong A.C., Fluidization of cohesive powders. Powder Technol., 1984, 37, 25-37.

13. Goula A.M., Adamopoulos K.G., A new technique for spray drying orange juice concentrate. Innov. Food Sci. Emerg. Technol., 2010, 11, 342-351.

14. Goula A.M., Adamopoulos K.G., Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. J. Food Eng., 2005, 66, 35-42.

15. Grabowski J.A., Truong V., Daubert C.R., Spray drying of amylase hydrolyzed sweet potato puree and physicochemical properties of powder. J. Food Sci., 2006, 71, E209-E217.

16. Greenspan L., Humidity fixed points of binary saturated aqueous solutions. J. Res. Nat. Bureau Stand., 1977, 81A(1), 89-96.

17. Hebbar H.U., Rastogi N.K., Subramanian R., Properties of dried and intermediate moisture honey products: A review. Int. J. Food Prop., 2008, 11, 804-819.

18. Hebbar U., Subramanian R., Jayaprakash N., Rastogi N.K., An improved process for the preparation of spray dried honey powder. 2002, Indian Patent No 1562/DEL/02.

19. Janiszewska E., Cupial D., Witrowa-Rajchert D., Impact of spray drying parameters on the quality of protein hydrolysate. Żywność. Nauka. Technologia. Jakość, 2008, 15, 206-216 (In Polish).

20. Janiszewska E., Witrowa-Rajchert D., Effect of spray drying parameters on rosemary aroma microencapsulation. Pol. J. Food Nutr. Sci., 2007, 57, 41-43.

21. Janiszewska E., Witrowa-Rajchert D., The influence of powder morphology on the effect of rosemary aroma microencapsulation during spray drying. Int. J. Food Sci. Technol., 2009, 44, 2438-2444.

22. Jinapong N., Suphantharika M., Jamnong P., Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J. Food Eng., 2008, 84, 194-205.

23. Jittanit W., Niti-Att S., Techanuntachaikul O., Study of spray drying of pineapple juice using maltodextrin as an adjunct. Chiang Mai J. Sci., 2010, 37, 498-506.

24. Juszczak L., Fortuna T., Rheology of selected Polish honeys. J. Food Eng., 2006, 75, 43-49.

25. Kwapinska M., Zbicinski I., Prediction of final product properties after cocurrent spray drying. Drying Technol., 2005, 23, 1653-1665.

26. Lazaridou A., Biliaderis C.G., Bacandritsos N., Sabatini A.G., Composition, thermal and rheological behaviour of selected Greek honeys. J. Food Eng., 2004, 64, 9-21.

27. Masters K., Spray Drying Handbook, 1991, 5th Edn., Longman Scientific and Technical, London, pp. 21-55.

28. Meer W., Gum Arabic. 1980, in: Handbook of Water Soluble Gums and Resins (ed. R.L. Davidson). 1st Edn., McGraw-Hill, New York, pp. 8.1-8.24.

29. Mothe C.G., Rao M.A., Rheological behavior of aqueous dispersions of cashew gum and gum arabic: effect of concentration and blending. Food Hydrocoll., 1999, 13 501-506.

30. Murugesan R., Orsat V., Spray drying for the production of nutraceutical ingredients - a review. Food Bioproc. Technol., 2012, 5, 3-14.

31. Noel T.R., Ring S.G., Whittam P.A., Glass transition in low moisture food. Trends Food Sci. Technol., 1990, 1, 62-67.

32. Papadakis S.E., Gardeli C., Tzia C., Spray drying of raisin juice concentrate. Drying Technol., 2006, 24, 173-180.

33. Pérez-Alonso C., Beristain C.I., Lobato-Calleros C., Rodriguez- Huezo M.E., Vernon-Carter E.J., Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. J. Food Eng., 2006, 77, 753-760.

34. Popek S., A procedure to identify a honey type. Food Chem., 2002, 79, 401-406.

35. Ram A.K., Production of spray-dried honey powder and its application in bread. 2011, Louisiana State University MSc thesis, [http://etd.lsu.edu/docs/available/etd-07052011-085925/unrestricted/KosalRam_Thesis.pdf].

36. Rodriguez-Hernandez G.R., Gonzalez-Garcia R., Grajales-Lagunes A., Ruiz-Cabrera M.A., Spray drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product. Drying Technol., 2005, 23, 955-973.

37. Ruiz-Cabrera M.A., Espinosa-Munoz L.C., Aviles-Aviles C., Gonzalez-Garcia R., Moscosa-Santillan M., Grajales-Lagunes A., Abud-Archila M., Spray drying of passion fruit juice using lactose-maltodextrin blends as the support material. Braz. Archiv. Biol. Technol., 2009, 52, 1011-1018.

38. Sahu J.K., The effect of additives on vacuum dried honey powder properties. Int. J. Food Eng., 2008, 4(8), DOI: 10.2202/1556-3758.1356.

39. Samborska K., Bieńkowska B., Physicochemical properties of spray dried honey preparations, Zesz. Probl. Postęp. Nauk Roln., 2013, 575, 91-105.

40. Samborska K., Choromańska A., Witrowa-Rajchert D., Bakier S., Spray drying of bee honey with maltodextrin. Post. Techn. Przetw. Spoż., 2011, 1, 19-23 (in Polish).

41. Samborska K., Czelejewska M., The influence of thermal treatment and spray drying on the physico-chemical properties of Polish honeys. J. Food Proc. Preserv., 2014, 38, 413-419.

42. Shi Q., Fang Z., Bhandari B., Effect of addition of whey protein isolate on spray-drying behavior of honey with maltodextrin as a carrier material. Drying Technol., 2013, 31, SI, 1681-1692.

43. Shrestha A.K., Ua-arak T., Adhikari B.P., Howes T., Bhandari B.R., Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). Int. J. Food Prop., 2007, 10, 661-673.

44. Takashi I., Preparation of powder of honey or honey containing liquid food. 1984, Japanese Patent No JP59085262.

45. Telis V.R.N., Martínez-Navarrete N., Collapse and color changes in grapefruit juice powder as affected by water activity, glass transition, and addition of carbohydrate polymers. Food Biophys., 2009, 4, 83-93.

46. Tonon R.V., Baroni A. F., Brabet C. , Gibert O., Pallet D., Hubinger M. D., Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. J. Food Eng., 200 9, 94, 215-221.

47. Tonon R.V., Brabet C., Hubinger M.D ., Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Res. Int., 20 10, 43, 907-914.

48. Tonon R.V., Brabet C., Hubinger M.D., Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J. Food Eng., 2008, 88, 411-418.

49. Truong V., Bhandari B.R., Howes T., Optimization of co-current spray drying process of sugar-rich foods. Part I - moisture and glass transition temperature profile during drying. J. Food Eng., 2005, 71, 55-65.

50. Williams M.L., Landel R.F., Ferry J.D., The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. J. Am. Chem. Soc., 1955, 77, 3701-3707.

51. Yoshihide H., Hideaki H., Production of honey powder. 1993, Japanese Patent No JP5049417.

52. Zareifard M.R., Niakousari M., Shokrollahi Z., Javadian S., A feasibility study on the drying of lime juice: the relationship between the key operating parameters of a small laboratory spray dryer and product quality. Food Bioproc. Technol., 2012, 5, 1896-1906.

Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

Journal Information


IMPACT FACTOR 2017: 1.697
5-year IMPACT FACTOR: 1.760



CiteScore 2017: 1.95

SCImago Journal Rank (SJR) 2017: 0.651
Source Normalized Impact per Paper (SNIP) 2017: 1.113

Cited By

Metrics

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 297 297 47
PDF Downloads 139 139 24