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Changes in the physical properties of honey powder during storage
Author(s) -
Samborska Katarzyna,
Langa Elwira,
Bakier Sławomir
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12797
Subject(s) - water content , particle size , bulk density , water activity , particle density , moisture , sodium caseinate , materials science , particle (ecology) , chemistry , food science , composite material , volume (thermodynamics) , physics , environmental science , geotechnical engineering , quantum mechanics , soil science , engineering , soil water , oceanography , geology
Summary Honey powders produced by spray drying with the addition of A rabic gum and sodium caseinate were characterised in terms of the influence of storage time on the following physical properties: particle size, moisture content, water activity, bulk density, flowability and hygroscopicity. The storage affected those properties; after 12 weeks of storage, particle size decreased (except A rabic gum powder treated as a control sample), moisture content and water activity increased, hygroscopicity decreased. Changes in bulk density, particle size and moisture content caused the rise of H ausner ratio value; however, the powders were still characterised by a very good flow properties and low cohesiveness. The colour of reconstituted powders was also affected by storage; in most of samples, the darkening, reduction in redness and yellowness were observed. Colour parameters were the most stable in powders obtained with the addition of 2% w/w of sodium caseinate.