Moisture control during honey drying is crucial to maintaining its quality. Honey has been widely used in the pharmaceutical industry for its healing properties and sweet taste. It is sensitive to moisture in the surrounding atmosphere. High moisture content can affect its state and properties, making effective moisture control essential for preserving honey’s benefits.
Effects of Uncontrolled humidity
Honey with high moisture content loses its curative properties and its quality. Thus, it is often rejected by pharmaceutical industry, where it is widely used.
Additionally, excess humidity in honey can have several negative impacts, including:
Fermentation: High moisture content can lead to fermentation, causing honey to spoil and develop an unpleasant taste and odour.
Crystallization: Excess moisture can cause honey to crystallize more quickly, affecting its texture and appearance.
Loss of Viscosity: Increased humidity can make honey more runny and less viscous, which can impact its usability and marketability.
Microbial Growth: Higher moisture levels can promote the growth of yeasts and other microorganisms, leading to contamination and reduced shelf life.
Nutrient Degradation: Excess moisture can cause the breakdown of essential nutrients, reducing the overall quality and health benefits of honey.
Flavour Alteration: High humidity can alter the flavour profile of honey, making it less appealing to consumers.
Packaging Issues: Excess moisture can cause honey to stick to its packaging, making it difficult to handle and dispense.
Conventional Method and Its Drawback
Honey is kept inside a drum and continuously stirred. Hot water is circulated through a jacket surrounding the drum filled with honey. The Honey, thus, is heated indirectly to a temperature of 65°C (149°F) to bring down the moisture content to 19% from the existing 25-30%.
When honey is dried conventionally, the HMF (Hydroxymethylfurfural) content in honey often goes up to 40% due to heating over 35°C (95°F). High HMF content indicates poor quality or adulteration.
Besides, elevated HMF levels can alter the flavour and aroma of honey, potentially making it less desirable to consumers. HMF has a caramel-like taste that can mask the natural flavours of honey.
General Recommendation
It is recommended that honey is dried at 35°C to a moisture content of 19% and Hydroxymethylfurfural (HMF) content of 25%.
The Bry-Air Solution
Airgineers at Bry-Air recommend that honey should be spread in trays with a maximum thickness of 4 inches inside a closed room. Dehumidified air should then be circulated inside the room, which is maintained at 35°C. This allows reduction of moisture content without raising the HMF content. It is also suggested to pack the dried honey in containers inside the dehumidified room to avoid moisture regain.
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