Quality characteristics of dehydrated raw Kelulut honey

Figures & data

Figure 1. Sample arrangement on trays in dehydrator

Figure 2. Effects of dehydration temperature and duration on (a) moisture content, (b) dehydration rate, and (c) yield of honey

Table 1. Weight and moisture loss in grams of Kelulut honey during dehydration at three temperatures

Duration (h)	40°C			55°C			70°C
	Before drying	After drying	Moisture loss	Before drying	After drying	Moisture loss	Before drying	After drying	Moisture loss
12	312	268	44	317	263	54	311	245	66
24	310	258	52	314	250	64	312	237	75
36	312	252	60	323	246	77	313	233	80
48	310	246	64	318	245	73	314	218	96
60	312	246	66	317	242	75	315	224	91
72	308	246	62	320	236	84	312	225	87
84	309	238	71	317	232	85	310	217	93

Figure 3. Effects of dehydration temperature and duration on (a) water activity and (b) moisture sorption isotherm of honey

Figure 4. Effects of dehydration temperature and duration on (a) colour intensity and (b) total phenolic content of honey

Figure 5. Effects of dehydration temperature and duration on (a) viscosity, (b) glass transition temperature, and (c) surface stickiness of honey

Figure 6. Effects of dehydration temperature and duration on (a) HMF and (b) diastase activity of honey