Quality characteristics of dehydrated raw Kelulut honey

Quality characteristics of dehydrated raw Kelulut honey

Kelulut honey was dehydrated at 40, 55, and 70°C up to 84 h in a dehydrator. The changes of its properties and qualities in terms of moisture content, water activity, hygroscopicity, moisture adsorption isotherm, colour intensity, total phenolic content (TPC), viscosity, glass transition temperature...

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Bibliographic Details
Main Authors:	Shu Khang Yap, Nyuk Ling Chin, Yus Aniza Yusof, Kar Yeen Chong
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2019-01-01
Series:	International Journal of Food Properties
Subjects:	moisture content water activity hydroxymethylfurfural content dehydration curve total phenolic content
Online Access:	http://dx.doi.org/10.1080/10942912.2019.1590398

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