Compare the influence of several methods dehydrate of cajuput (Melaleuca cajuputi) honey from Bac Lieu – Vietnam

• Main Authors: Nam, Nguyen Xuan, Phuc, Nguyen Chi, Oanh, Huynh Ngoc, Hien, Phan Phuoc
• Format: Conference Proceeding
• Language: English
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/1.5000174

The aim of this research was exhaustive to valuate the effects of 5 methods used to dehydrate of cajuput honey from Bac Lieu – Vietnam include thermal, microwave, ultrasonic wave, silicagel, vacuum processing on water content of honey. Beside that, comparing the effects on honey quality with the industrial-scale processing. The main honey quality paramenters (reducing sugar (RS), hydroxymethylfurfural (HMF), diastase number (DN), water and colour) of cajuput honey were analyzed. RS content were analyzed by DNS method, HMF under AOAC 980.23, diastase activity based on AOAC 958.09, water content according to AOAC 969.38B and colour parameters (L*, a*, b*) were established in the CIE system. The physico-chemical characteristics of fresh honey was as follows: water content 23.18%, RS 717.42 mg/g, HMF 4.24 mg/kg, DN 4.85 mg/kg, colour parameters L*a*b* 39.51-10.51-31.81. The results of the analysis showed that excepts ultrasonic wave processing (22.93%), the other methods allowed to dehydrate of cajuput honey (thermal – 18.73%, microwave – 16.87%, silicagel – 17.86%, vacuum – 17.35% and industrial-scale processing – 16.85%).