Journal of Mechanical Engineering Science and Technology ISSN 2580-0817

Vol. 4, No. 2, November 2020, pp. 153-163 153

DOI: 10.17977/um016v4i22020p153

Moisture Reduction of Honey in Dehumidification and Evaporation Processes

Anang Lastriyanto1*, Sasongko Aji Wibowo1, Erwan2, Firman Jaya3, Jati Batoro4,

Dewi Masyithoh5, J.S.A Lamerkabel6

1Department of Agricultural Engineering, Brawijaya University, Malang, Indonesia
2Department of Animal Husbandry, University of Mataram, Mataram, Indonesia

3Department of Animal Products Technology, Brawijaya University, Malang, Indonesia
4Department Biological Sciences, Brawijaya University, Malang, Indonesia

5Department of Animal Husbandry, Islamic University of Malang, Malang, Indonesia
6Department of Agrotechnology of Pattimura University, Ambon, Indonesia,

*Corresponding author:asenthil123@gmail.com

ABSTRACT

The high water content of honey can lead to fermentation and accelerate the deterioration of honey. One

way to prevent fermentation in honey is to reduce the water content of honey. There are several ways to

reduce the water content of honey, namely through a dehumidifier and evaporation. This study aimed to

examine the relationship of reduced water content towards time in between dehumidifier and evaporation

processes. The research method uses an exponential equation model to determine the value of the constant

(K). The constant value (K) is used to predict the rate of reduction in moisture content between the

dehumidifier and evaporation processes. The results showed that the water content value after the

dehumidifier and evaporation process had met the International Standard (SI) with a moisture content value

of less than 19 %. The initial moisture content of honey before processing was 21.335 %, then after going

through the process, the moisture content of honey in the dehumidifier and evaporation processes were

16.397 % and 14.625 %, respectively. The processing time required for decreasing the water content of

honey in between dehumidification and evaporation processes also shows a very significantly difference; In

the dehumidifier process, the process takes 720 min. While in the evaporation process, it is 50 min. The

exponential equation to determine the constant value of K (1/min.) for the dehumidifier is y = 21.262e-

0.00037x with the value of regression R2 = 0.9943. While the exponential equation formula to determine the

constant value of K (1/min.) in the evaporation process is y = 21.961e-0.007x with the regression value

represent R2 = 0.9262.

Keywords: Dehumidifier, evaporation, honey, moisture content

I. Introduction

Honey is considered as a natural food ingredient that has an essential role and have been

utilized by human in everyday life since thousands of years ago. Honey is a natural liquid

that generally has a sweet taste produced by honey bees (Apis sp.). It was a flower nectar

that collected by bees, in which they will broke it down into simple sugars that are stored

inside the honeycomb [15]. The honeys that are produced by honey bees are serves as food

supply for their colony. The amounts of honey are abundant during the flowering season and

it’s stored inside nest cells as a food supply when the dry season comes. Bees produce honey

with nectar materials, a liquid containing sugar secreted by plant nectar glands. Honey is one

of the sweetener that is widely consumed by humans because of its nutritional content. Most

154 Journal of Mechanical Engineering Science and Technology ISSN 2580-0817
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

of honey consists of sugar and enzyme complex that allows biochemical reactions to occur.

These mechanisms of biochemical reactions will affect the quality of honey, resulted in the

changes of the composition, taste, aroma, viscosity, and color.

Honey has high level of hygroscopic properties, means it is very easy to absorb water

from the environment surrounded. Thus, the direct contact of air, will increasing honey's

moisture content. The high-moisture content of honey can lead to fermentation and

accelerate the deterioration of honey. According to the Indonesian National Standard (SNI),

8664 of 2018, the moisture content in honey acceptable by FAO (Food and Agriculture

Organization) must be less than 22 %, while according to International Standards (SI) the

permissible moisture content of honey is less than 19 %. There is a way to prevent

fermentation in honey by reducing honey's moisture content until approximately less than

20 %.

A wide range of heating temperatures ranging from 30 to 140 °C for a few seconds to

several hours has been practiced by honey producers worldwide to reduce the honey

moisture content in honey until it is reaches a value below 20 % in order to prolong their

shelf life. On the other hand, heating with high temperatures could affects honey quality,

such as the hydroxy methyl furfural (HMF) content and its enzymatic activity, which acts as

parameters in determining the honey's quality. The closed system treatment will minimize

the volatile fragrance loss during heating processes. The temperature used during heating

process will have a significant effect on its moisture content. Honeys that are processed at

60 °C had higher (RH) relative humidity 17.98 % compared when they’re heated at 70 °C

and 80°C, has the humidity value 17.06 % and 16.40 %, respectively. In which thus

temperature had no significant effect on honey moisture content that are packed in glass jars,

plastic jars, and poly pack bags. Storage method and condition has substantial impact on

honey’s moisture content. Honey’s moisture content will reduce to 16.41 % when it stored

in plastic bottles, while when honeys are stored in poly packaged bag, it is reduced, so it

becomes 16.63%. With the initial honey’s moisture content value as big as 18.10 %. These

results were observed after 12 months of storage time [2]. The experiments conducted by

Zarei has resulted in lowering honey's moisture content to less than 20 % after 30 min. of

heating at 90 °C [14]. They concluded that the increasing number in temperature is directly

proportional to the honey’s moisture content reduction rate. However, heating honey above

90 °C is strongly discouraged due to the cause of caramelization in sugars contains in honey

[4].

There are some methods that are used to reduce honey's moisture content, such as

utilizing a dehumidifier and through evaporation. Dehumidifier is a tool used to control the

amount of water vapored in a room. This machine can be either portably or permanently

installed in a room. Dehumidifier can reduce the relative humidity (RH) level at honey dryer

room. The temperature used is usually around 45 °C, but the drying time is relatively very

long. Other way to reduce honey’s moisture content is using evaporation. Evaporation is a

technique used to evaporate water in a tube by using a pressure below 1 atm or in a vacuum

condition. Furthermore, water can evaporate at temperatures less than 100 °C. Thus, makes

the time used in evaporation method is relatively faster than the dehumidifier method. Gill

has developed a small-scale honey dehydrator to reduce honey's water content from 25.2 %

to becomes 16.4 %. The experiments carried out to reduce the moisture of honey using air

drying at room temperature [3]. Hot water is discharged in a water jacket around the honey

pot to heat the honey. The heated honey pumped through a filter with 122 holes uniform in

size, 0.5 cm diameter to form a honey stream through which the drying air passes to remove

the honey’s moisture content. The honey flow helps them to increasing the honey's surface

ISSN: 2580-0817 Journal of Mechanical Engineering Science and Technology 155
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

to be exposed with the air. The maximum drying speed per square meter of honey exposed

to drying air at 40 °C is 197.0 g/ hour-m2 while the minimum result (74.8 g/ hour-m2)

corresponds to air drying at room temperature 8 -17 °C.

Yap et al., has developed a desiccant honey dehydrator that heat and dried the air to

reducing honey's moisture content using desiccant bed silica gel. Re-circulation is used to

extend the utilization period in using desiccant bed. Moisture reduction was carried out by

dehumidified process at 35 °C and 45 °C. Resulted in the reduction of honey’s moisture

content in the outdoor area. The maximum humidity evaporation rates using dehumidified

air, the utilization of ambient air, and by reduce the humidity in an open container at 45 °C

are 132 g/hour-m2, 78.7 g/hour-m2, and 52 g/hour-m2 respectively [13]. The other

experiment has been examined the evaporation process from raw honey and studied its

dynamics process. The research was conducted for three years, using 79 samples of raw

honey collected, 79 samples of dehydrated honey, and 69 samples of ripe honey. All of the

honey sample was dehydrated using an air dehumidifier. The water content of honey

decreased from 22.9 % to 15.95 % in 36 hours [6].

While Linkon et al., studied a honey reducer using falling film evaporator. In this multi-

effect evaporation system, raw honey preheated at (40 – 45) °C and then filtered through an

80 μm polypropylene microfilter. The honey is heated to (60 – 65) °C in order to destroy the

osmophilic yeast cells, held the temperature at 60 °C to evaporate the honey moisture content

under vacuum condition, and then cooled down before passing the settling tank for further

bottling step. The system can process around 300 kg of honey per day. Honey samples from

three species Viz. A., Cerana, A., Mellifera, and A. Dorsata processed in the system. Has

resulted in the reducing amount of water content in honey from 22.5 % to 18.5 % for A.

Cerana honey, the reducing value has reached from 21.5 % to 18.5 % for A. Mellifera honey,

and water content of A. Dorsata honey has been through reduction from 24.5 % to 19.5 %

[5]. It has been observed that the higher the water content in honey, the higher the percentage

of reduction needed at the same time. Besides, the more the reduction occurs in honey’s

moisture content, there is an increasing number in reducing the sugar value, unit weight, and

etc.

Singh and Singh, use heated coils to exchange the heat after recirculated in hot water

into honey. The honey is heated until 49°C and then pumped into a 1.2 m × 2.4 m evaporation

pan, then heated until 35°C using an air heater. In the form of a thin film with a thickness of

0.025-0.04 m, the honey poured on the pan, the moisture content removed by blowing air

onto the pan. In trials, around 75 kg of honeys were dried until its moisture content becomes

17 % in 1 hour using two electric fans [11].

The reducing amount of honey’s humidity stored in vats by heating the chamber until it

reached 45 °C using wood stove. The heat in the room will increases the temperature of the

honey until 32 °C. A portable air compressor made from 0.95 cm copper pipe, will produced

bubbles to even the temperature distribution in honey. Warm air is supplied to each barrel to

evaporate water from the honey. The fan moves the humid air above the barrel towards the

wood stove to remove moisture from the room. The system runs for 19 hours, which resulted

in reducing the moisture content from 18.5 % to 17.7 % [7]. Other study suggested a method

used to minimize the pilled of honey’s moisture content in vats. The barrel was placed in a

room and heated until (27 – 30) °C. Dehumidifier will absorb the excess moisture from the

air. A proper ventilation and ceiling fan for each room will beneficial for adequate air

circulation to reduce the humidity [9].

156 Journal of Mechanical Engineering Science and Technology ISSN 2580-0817
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

Ramli et al., made an equipment consisted of a closed housing with an inlet port on the

top side and an outlet port on the bottom edge. The honey will enter the inlet port and flows

downward across a series of trays arranged in a zigzagged manner up to the outlet port. A

metal screen is used on each tray to spread the honey evenly throughout the tray. There are

a coil and an evaporator heater used to dry and warm the air circulated over the honey layer

to remove moisture. This process claimed in reduced honey's water content from 20 % to

18.5% with an airflow rate around 28 m3/min. and a temperature used around 49 °C [10].

Zarei et al., designed a small-scale honey moisture reduction system consisting of a

rotating stainless-steel cone with 0.60 m in diameter and 0.65 m in high arranged in an

isolated chamber. Portable blowers use to supply hot and filtered air. The moisture content

of honey was reduced from 25.50 to 22.50 %. That process occurred in a single operation

with the air temperature at (65-67) °C was introduced into the system [15]. Platt and Ellis,

have removed moisture from honey using dehumidifier with a thin contact film rotating

disc at a speed of 10 rpm. Hot air is blown at (45 – 75) °C. The 1,468 g of honey with air
velocity at 0.22 m / min. was reduced from 26.6 % to 15.2% in 2 hours in the

humidifier. This treatment was reduced honey’s moisture content from 29.6 to 16.9 % in 1

hour when honey flow was 15.3 -16.0 g/min. with airflow at 50 °C and relative humidity

value reached 27 % [1], [8].

Determination of the value of constant (K) using the exponential equation model can

predict the rate of evaporation of water in the dehumidifier and evaporator. The constant

speed of evaporation of water (K) indicate that the machine uses the evaporation principle.

Research on K by this far has focused on drying principle. The aim of this study is to examine

the relationship between water content reduced along with the increasing time in between

Dehumidifier and evaporation processes and comparing the most effective way in reducing

honey’s moisture content among both of them and determine the value of the constant (K)

using the exponential equation model to estimate the rate of moisture content evaporation

during the process. So that in the future, this study can be used in invented the most

appropriate and effectives way in degrading honey’s moisture content to produce high

quality honey.

II. Materials and Methods
A. Materials and Equipments

The tools used in this research were a set of the 1-liter capacity of water jet vacuum

evaporator, a portable dehumidifier with dimensions of 35x32x27 cm. other supporters.

While the material used is pure honey obtained from the province of East Nusa Tenggara

as much as 5 liters. The research was conducted at the Lastrindo Engineering Laboratory

in Malang from March - April 2020.

B. Methods

The test is carried out by observing the rate of evaporation of water content in the

honey using a dehumidifier and an evaporator. The test was carried out in 2 stages, the first

stage with a dehumidifier and the second with an evaporator.

1. Dehumidifier

The first stage of the drying process uses a dehumidifier. The honey used comes from

NTT forests. The 133.556 g honey sample was divided into three samples then poured into

trays. The three samples were replicates 1, 2, and 3. The sample weights in plates A, B, and

ISSN: 2580-0817 Journal of Mechanical Engineering Science and Technology 157
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

C were 43.309 g, 44.846 g and 45.401 g, respectively. The initial moisture content

measurement was carried out before the three samples were entered into the dehumidifier.

Measurement of water content was carried out two times; then, the average obtained to

obtain the sample's initial water content value. After being averaged, the initial water

content of honey was obtained. This initial water content is used as the Ho value for the

three samples to be dried using a dehumidifier.

Furthermore, the observation was carried out by weighing each sample's weight every

1 hour (60 min.) once until the 12 hour (720 min.)—the RH value set to the lowest condition

(CE) on the dehumidifier setting. Temperature is measured using a type K thermocouple

connected to Omron Ecwl 5. Furthermore, any reduction in water content can be estimated

by the mass balance equation (equation 1) concerning the law of conservation of mass, i.e.,

mass is not created and not destroyed.

Inflow = Outflow + Accumulation

H = 1 - (
Mo ×

100−Ho

100

Mn
) ×100 ......................................................................... ....... (1)

Where:

H = water content (%)

Ho = initial moisture content (%)

Mo = mass of starting material (gram)

Mn = mass of material in the n-hour (gram).

2. Evaporation

The second stage uses the evaporation method. The evaporator used in this research is

the prototype scale evaporator. The tool is equipped with a vacuum pump jet and an

evaporator tube. The evaporator tube used is a heat-resistant pyrex glass flask. The heating

stove design was placed above the water bath. The honey ingredient used is honey obtained

from NTT; the honey is the same type as the honey used for the dehumidifier sample. The

133.556 g honey sample used for the evaporation experiment was the same as the sample

used for the dehumidifier process. The initial moisture content of honey is measured before

the evaporation process. Then the honey is put into the evaporator and run. The vacuum

pressure used is 7.8 kPa, and the temperature set on the control box is 45 oC. The stove

flame will automatically decrease when the honey's temperature in the room exceeds 45 oC

so that the heat remains constant. Taking honey samples to measure the water content was

carried out every 10 min., then recording the water content reduction during the evaporation

process. Sampling is complete when the measured honey water content has reached the

equilibrium point.

3. Determine the Rate of Evaporation

How to determine the constant rate of evaporation of water in both the dehumidifier

and evaporator is analogous to the method of determining the constant on drying, with the

following steps:

1. Looking for massive data every specific time without interrupting the process.

2. Converting weight data to dry basis moisture data.

3. Based on the evaporation conditions at the relevant temperature, the equilibrium
water content ∞ can be determined.

158 Journal of Mechanical Engineering Science and Technology ISSN 2580-0817
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

4. Calculating the ratio of free water content (MR) of free water, namely the ratio of
free water content at time t to free water content at time 0.

5. Plotting the data on the semi-log curve based on the exponential equation, then
determining K based on the curve's slope.

In simple terms, the calculation steps above refer to Newton's Law of cooling solids

with a decrease in Equation 2.

dθ
= −K(T − T∞) .................................................................................................. (2)

Where:

T = Temperature (°C),

θ = Time (min.),

T∞ = Equilibrium Temperature (°C)

From the above equation, an equation can be made to estimate the evaporation of water

in drying honey. If the temperature T is expressed in terms of the water content of honey H

(%), then Equation 2 can be made into Equation 3.

dθ
= −K(H − H∞) ................................................................................................... (3)

Where,

H = honey water content (%),

H∞ = equilibrium moisture content (%),

K = constant of water evaporation (1 / unit time).

Furthermore, Equation 3 is made into Equation 4.

H−H∞
= −Kdθ (4)

Integration of Equation 4 with the initial (θ = 0) and final (θ = θ) boundary states into

Equation 5.

H−H∞

Ho−H∞
= exp[−Kθ] ................................................................................................(5)

Based on Equation 5, it can be seen the value of θ with Equation 6 as follows.

θ =
1

k
ln

H−H∞

Ho−H∞
.........................................................................................................(6)

Where,

H−H∞

Ho−H∞
= Moisture Ratio

Based on equations 5 and 6, the constant value (K) can be known to estimate the rate

of evaporation of water during the process of decreasing the water content of honey.

III. Results and Discussions

Reducing the water content of honey is very important to maintain its quality because

honeys are known for its hygroscopic properties, which means that it can absorb the water

from the air so that honey will gain in the water content. As the result, honey will damage

due to the fermentation process when it stored for a long time. The water content of honey

ISSN: 2580-0817 Journal of Mechanical Engineering Science and Technology 159
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

permitted by Indonesian International Standard (SNI) to be able to marketed in the market

place must be less than 22 %, while the percentage permitted by International Standard, it

must be less than 19 % in order to be allowed to circulate in the market. The results showed

that reducing the water content of honey using two difference processes, dehumidifier and

an evaporator to comparing its effectiveness in reducing the water content along with the

increasing number of time in those different processes. The results depict with a constant

value of K (1/min.) using exponential equations to estimate the rate of reduction in water

content during the two tools drying process.

A. Reducing the Moisture Content of Honey Processed using Dehumidifier and
Evaporation Method

This research is focused in reducing the moisture content of honey using two different

methods, dehumidifier process and evaporation process. Figure 1 showed the dehumidifier

process of honey placed on the trays in order to reduce its moisture content. While Figure

2 showed evaporation process of honey inorder to reduce its moisture content. Figure 3.

below are explaining the comparison of honey’s moisture content reduced rate in between

dehumidifier an evaporation method a long with the duration of processes.

Figure 1. Dehumidifier use to decrease the amount of moisture content in honey sample

Fig. 2. The evaporator used to lower the moisture content in honey

160 Journal of Mechanical Engineering Science and Technology ISSN 2580-0817
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

Fig. 3. The reduction rate of water content in honey after processed using dehumidifier (red

line) and evaporation (blue line).

B. Reducing the Moisture Content of Honey using Dehumidifier Method

Based from Figure 3, the graph shows the average reduction rate of of honey’s moisture
content after processed using dehumidifier (red line) and evaporation (blue line). The initial

water content was measured using a moisture analyzer, and the value is 21.335 %. Using

Dehumidifier method, te average RH (Relative Humidity) value per hour was 38 %. The

temperature sensor installed on the dehumidifier reads 45 oC. Furthermore, based on the

mass equilibrium formula in equation 6, the reduction of water content at the point up to

720 min. or 12 hours during drying is reaching the value 16.397 %. The Figure 2 also

obtained the value of constant (K), reached a value of 0.00037 (1/min.). This value is

obtained from the exponential equation y = 21.262e-0.00037x, with the regression value
shown is R2 = 0.9943. The constant K value is the rate of evaporation of water content per

unit time (min.) during the dehumidifier process. It can be seen that the evaporation rate is

meager in the dehumidifier. The constant K value shows the rate of evaporation of moisture

per unit time (min.) during the dehumidifier process in honey.

C. Reducing the Moisture Content of Honey using Evaporation Method

In Figure 2 and Figure 3, evaporation was used to evaporate the water contained in the

honey. The working principle of the evaporator machine used (Figure 2) is the decreasing

number of pressure in the room below 1 atm will reduce the boiling point of water (<100oC)

following with the lowering number of pressure value in the room. The statement goes

along with the results that are shown in Figure 3.

Based on Figure 3, the lowering value of moisture content in honey's after processed

with the evaporator (Figure 2) shows that the value of honey initial moisture content before

evaporation process 21.335 %. After evaporation conducted, honey's final moisture content

value is decrease and reached 14.625 %, as long as 50 min. in evaporation process

conducted with the vacuum pressure value is 7.8 kPa. The measurement of water content

level in honey was done every 10 mins using a moisture analyzer. Furthermore, the Figure

3 also obtained a constant value K of 0.007 (1/min.). That has been obtained from the

equation y = 21.961e-0.007x, with a regression value R2 = 0.9262. The constant K value

ISSN: 2580-0817 Journal of Mechanical Engineering Science and Technology 161
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

indicate the rate of evaporation of water content level in honey per min. during the

evaporation process. Comparing the results from the graph in Figure 3, the evaporation rate

of honey’s moisture content using dehumidifier process is lower compare in using

evaporator method in evaporates the honey moisture content. Thus, using evaporator will

give the time effectiveness in lowering honey’s moisture content.

D. Comparison of Dehumidifier and Evaporation Processes

This study examines two methods used in reducing the moisture content in honey. The

Honeys that are obtained from farmers usually has a high-water content. Thus, in order to

be able to be circulated in the market place, moisture content in honey needs to be lowered

below the Indonesian National Standard (SNI) or International Standard (SI) to avoid the

fermentation process of honey. The study is focused in comparing the reducing value of

honey moisture content using two different methods, dehumidifier process and evaporation

process. The comparison of lowering honey moisture content using dehumidifier and

evaporation are shown in Table 1.

Table 1. Comparison between the dehumidifier process and the evaporation process

No Observed process Dehumidifier Evaporation

1. Initial water content (%) 21.335 21.335

2. Final water content (%) 16.397 14.625

3. Processing time (min.) 720 50

4. Constant value (1/min.) 0.00037 0.007

5 Regression (R2) 0.9943 0.9262

From the Table 1, it can be seen that both of the final results lowering the number of

honey moisture content using two different evaporation methos have met the International

Standard value < 19 %, with the final value of honey moisture content after treated using

dehumidifier and evaporation processes respectively represent 16.397 % and 14.625 %.

The processing time required in the lowering the honey moisture content using two

different methods, dehumidifier and evaporation shows a significant difference because

there is a difference in pressure value. In the dehumidifier method, the process takes 720

min. with a non-vacum pressure value 101.3 kPa, while in the evaporation process takes 50

min. with a vacuum pressure value 7.8 kPa. The highlight of the study is that the vacuum

conditions helps in lowering the evaporation time by reducing the pressure. Thus, when it’s

come in industrial scale application, the evaporation method is gives more effectiveness

compare to the dehumidifier method because this method lowering the energy by lowering

the pressure in order to reduce the moisture content in honey. The exponential equation

were used to determine the constant value of K (1/min.) in order to estimate the rate of

evaporation of honey moisture content.

IV. Conclusions

This study show that the moisture reduction rate of honey in evaporation based on

moisture reduction constant around 15 – 20 times compare with demudification. Based on

exponential equa, moisture reduction constant K in the dehumidifier process is 0.00037/

min. and 0.007/min. with the regression R2 = 0.9943 in humidification and R2 = 0.9262 in

evaporation.

162 Journal of Mechanical Engineering Science and Technology ISSN 2580-0817
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

Acknowledgement

I want to express my gratitude to everyone who contributed and support me during my

Research, my team and especially to the LPDP Institution. This work would never have

been possible without the support and the fund from Educational Fund Management

Institution (LPDP) during the research and final project.

References

[1] Ellis, M., “Lowering the moisture content in small lots of extracted honey”. American
bee journal, vol. 127(3), pp. 182-183, 1987.

[2] Ghazali, N. S. M., Yusof, Y. A., Ling, C. N., Othman, S. H., Manaf, Y. N. A., and
Baroyi, S. A. H. M., “The Application of Clay Pot for Moisture Reduction of
Geniotrigona thoracica Stingless Bee Honey”, International Journal on Advanced
Science, Engineering, Information and Technology, vol. 9, pp. 2028-2034, 2019.

[3] Gill, R. S., Hans, V. S., Singh, S., Singh, P. P., & Dhaliwal, S. S. “A small scale honey
dehydrator”, Journal of food science and technology, vol. 52(10), pp. 6695-6702,
2015.

[4] Кurta, S. А., Khatsevich, О. М., Tsap, М. R., Ondrušová, D., Gromovy, T. M., and
Boyko, N. V. “Biopolimeric Nano Structural Compositions Based on Caramelized
Honey”, Physics and Chemistry of Solid State, vol. 20(4), pp. 445-452, 2019.

[5] Linkon, M. R., Prodhan, U. K., Elahi, T., Talukder, J., Alim, M. A., and Hakim, M. A.
“Comparative analysis of the physico-chemical and antioxidant properties of honey
available in Tangail, Bangladesh”. Int J Res Eng Technol, vol. 4(3), pp. 89-92, 2015.

[6] Moise, G. “Research on quality analysis of an assortment of five types of honey in
Romania”. Scientific Papers Series Management, Economic Engineering in
Agriculture and Rural Development, vol. 15(3), pp. 195-199, 2015.

[7] Nazzi, F., and Le Conte, Y. “Ecology of Varroa destructor, the major ectoparasite of
the western honey bee, Apis mellifera”. Annual Review of Entomology, vol. 61, pp.

417-432, 2016.
[8] Platt Jr, J. L., and Ellis, J. R., U.S. Patent No. 4,472,450. Washington, DC: U.S. Patent

and Trademark Office, 1984.

[9] Pokhrel, V., DeLisi, N.A., Danka, R.G., Walker, T.W., “Effects of Truck Based Ultra-
Low Volume Mosquito Adulticides on Honey Bees (Apis mellifera) in a suburban
field setting”, Plos One, vol. 13(3), pp. e0193535, 2018.

[10] Ramli, A. S., Basrawi, F., Idris, D. M. N. D., bin Yusof, M. H., Ibrahim, T. K., Mustafa,
Z., and Sulaiman, S. A. “A new dewatering technique for stingless bees honey”. In
MATEC Web of Conferences, vol. 131, pp. 03014, 2017.

[11] Singh, I., & Singh, S. “Honey moisture reduction and its quality”, Journal of food
science and technology, vol. 55(10), pp. 3861-3871, 2018.

[12] Suhag, Y., Nayik, G. A., and Nanda, V., “Effect of gum arabic concentration and inlet
temperature during spray drying on physical and antioxidant properties of honey
powder”, Journal of Food Measurement and Characterization, vol. 10(2), pp. 350-356,
2016.

ISSN: 2580-0817 Journal of Mechanical Engineering Science and Technology 163
Vol. 4, No. 2, November 2020, pp. 153-163

Lastriyanto et al. (Moisture Reduction of Honey in Dehumidification and Evaporation Processes)

[13] Yap, S. K., Chin, N. L., Yusof, Y. A., and Chong, K. Y. “Quality characteristics of

dehydrated raw Kelulut honey”, International Journal of Food Properties, vol. 22(1),

pp. 556-571, 2019.

[14] Zarei, M., Fazlara, A., and Alijani, N., “Evaluation of the changes in physicochemical

and antioxidant properties of honey during storage”, Functional Foods in Health and

Disease, vol. 9(9), pp. 593-605, 2019.

[15] [BSN] Badan Standardisasi Nasional, Madu SNI 8664: 2018 ICS 65.020. 99, 2018.