Taufic Effandi, Halimaton Aiman (2020) Freeze drying of stingless bee honey. [Project Paper] (Submitted)
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Abstract
A stingless bee honey (Heterotrigona Itama) has a distinctive sweetness mixed with a sour and acidic taste. This honey is also known to have a more liquid consistency compared to the usual sweet and sticky honey. The consistency has become an issue since the high moisture content promotes microbial activities that can cause fermentation process to occur in the honey. Freeze drying, a process of water removal through sublimation is mainly use to preserve and extend the shelf-life of material. Before freeze drying, the stingless bee honey was frozen at two different temperatures (-20°C and -70°C) and with two different quantity (15ml and 1ml). The honey were analysed for their characteristic during freeze drying. During freeze drying, the sample started to bubble and spilled over. Only the honey frozen at a temperature of - 70°C with a quantity of 1ml had settled. Upon observation, the stingless bee honey was seen to be more viscous than before freezing and moves at a slower rate. The stingless bee honey could not be produce to become a powdered honey as it could not freeze properly.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms. AZLINA ZAINAL ABIDIN |
| Date Deposited: | 18 Nov 2024 04:25 |
| Last Modified: | 18 Nov 2024 04:25 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2192 |
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