Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder

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Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder

Nurhadi, Bambang; Roos, Yrjö H.
Date: 2017-04-20
Copyright: © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
Copyright information: http://creativecommons.org/licenses/by-nc-nd/4.0/
Full text restriction information: Access to this article is restricted until 12 months after publication at the request of the publisher
Restriction lift date: 2018-04-20
Citation: Nurhadi, B. and Roos, Y. H. (2017) 'Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder', Journal of Food Engineering, 210, pp. 76-82. doi:10.1016/j.jfoodeng.2017.04.020
Published Version: 10.1016/j.jfoodeng.2017.04.020

Abstract:

Honey powder is a hygroscopic powder due to its composition and structure. The addition of anti-caking agent was aimed to increase the stability of honey powder. The present study aimed to study the influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder. Anti-caking agents, calcium silicate and calcium stearate, were added in honey powder. The addition of anti-caking agent influenced water sorption and flow-ability properties of honey powder. Calcium silicate addition seemed not to affect water sorption isotherm properties of honey powder, however, calcium stearate showed more inhibiting effect of recrystallization and collapse of structure of amorphous honey powder. Addition of anti-caking agent to honey powder increase flow-ability of honey powder and calcium stearate seemed to increase flow-ability better than calcium silicate.

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© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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