Water Sorption and Water Plasticization Behavior of Vacuum Dried Honey

Figures & data

TABLE 1 Solids compositions of honey powder formulations

Formulation		Description
No.	Description*	% Maltodextrin per total solid (w/w)	% total solids per total weight (w/w)	DE
1	H:M:W = 6:4:0, DE 10	44	87	10
2	H:M:W = 6:4:5, DE 10	44	58	10
3	H:M:W = 6:4:10, DE 10	44	43	10
4	H:M:W = 6:4:10, DE 4	44	43	4
5	H:M:W = 6:4:10, DE 15	44	43	15
6	H:M:W = 7:3:10, DE 10	33	43	10
7	H:M:W = 5:5:10, DE 10	54	43	10

*H: honey; M: maltodextrin; W: water.

FIGURE 1 The honey mixture appearance during drying by vacuum oven; A: the formulation of H:M:W 6:4:0; B: the formulation of H:M:W 6:4:10.

FIGURE 2 Water activity and experimental and GAB calculated water content of honey powder; A: at different total solid content of honey mixture; B: at different DE value of maltodextrin; C: at different maltodextrin ratio.

TABLE 2 The BET and GAB model parameters of honey powder and its corresponding fit parameter

Treatment		BET model				GAB model
No.	Description	Xm	C	R^2	%RSM	Xm	C	K	R^2	%RSM
1	H:M:W = 6:4:0, DE 10	5.5	5.3	0.95	80.4	4.8	5.8	1.1	0.93	7.7
2	H:M:W = 6:4:5, DE 10	5.6	3.7	0.94	73.8	5.2	3.5	1.1	0.93	8.4
3	H:M:W = 6:4:10, DE 10	5.8	3.4	0.93	71.4	5.5	3.2	1.1	0.94	7.7
4	H:M:W = 6:4:10, DE 4	6.3	3.2	0.94	68.9	6.2	3.0	1.1	0.96	5.4
5	H:M:W = 6:4:10, DE 15	5.3	4.2	0.97	76.8	4.8	4.0	1.1	0.94	9.1
6	H:M:W = 7:3:10, DE 10	5.9	3.0	0.88	68.6	4.9	3.2	1.2	0.94	11.2
7	H:M:W = 5:5:10, DE 10	6.1	3.4	0.91	70.0	5.8	3.4	1.1	0.93	5.8

X_m: monolayer water content (g water/100 dry solid).

FIGURE 3 Water content and glass transition temperature of vacuum dried honey powder; A: at different total solid content of honey mixture; B: at different DE value of maltodextrin; C: at different maltodextrin ratio.

Table 3 The Gordon-Taylor model parameters based on data of onset, midpoint and endpoint glass transition temperature and the average of Δcp values and standard deviations

Treatment		Onset			Midpoint			Endpoint			ΔCp
No.	Description	Tg1 (°C)	KG-T	R^2	Tg1 (°C)	KG-T	R^2	Tg1 (°C)	KG-T	R^2	Avg	St. dev
1	H:M:W = 6:4:0, DE 10	30	5.6	0.98	42	6.0	0.98	50	6.0	0.97	0.6	0.05
2	H:M:W = 6:4:5, DE 10	38	5.9	0.96	45	5.6	0.97	50	5.2	0.97	0.7	0.03
3	H:M:W = 6:4:10, DE 10	33	5.2	0.92	42	5.2	0.95	49	5.1	0.95	0.7	0.05
4	H:M:W = 6:4:10, DE 4	33	5.3	0.95	40	5.2	0.97	47	5.1	0.98	0.7	0.02
5	H:M:W = 6:4:10, DE 15	34	5.3	0.91	41	5.0	0.96	48	4.8	0.98	0.7	0.06
6	H:M:W = 7:3:10, DE 10	33	5.9	0.97	41	5.8	0.98	48	5.6	0.99	0.8	0.05
7	H:M:W = 5:5:10, DE 10	43	5.8	0.98	52	5.6	0.98	60	5.3	0.99	0.6	0.02

TABLE 4 The critical water content and water activity of honey powder based on the onset, midpoint, endpoint glass transition temperature, and monolayer water content and corresponding water activity

Treatment		Sorption isotherm		Tg(onset)		Tg(midpoint)		Tg(endpoint)
No.	Description	Xm*	aw (x = xm)	Xcrit	awcrit	Xcrit	awcrit	Xcrit	awcrit
1	H:M:W = 6:4:0, DE 10	4.6	0.3	0.6	0.0	1.8	0.1	2.5	0.1
2	H:M:W = 6:4:5, DE 10	4.9	0.3	1.4	0.1	2.2	0.1	3.0	0.2
3	H:M:W = 6:4:10, DE 10	5.2	0.3	0.9	0.1	2.0	0.1	2.9	0.2
4	H:M:W = 6:4:10, DE 4	5.8	0.4	0.9	0.1	1.8	0.1	2.7	0.2
5	H:M:W = 6:4:10, DE 15	4.6	0.3	1.0	0.1	2.0	0.1	2.9	0.2
6	H:M:W = 7:3:10, DE 10	4.7	0.3	0.9	0.1	1.8	0.1	2.5	0.2
7	H:M:W = 5:5:10, DE 10	5.5	0.3	1.9	0.1	3.0	0.2	3.9	0.2

X_m* and X_critical in g water/100 g sample.