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<p>This research paper presents the design and development of a compact unit for reducing the moisture content of honey across various types and moisture levels. The unit features a cylindrical drum, perforated discs and an air circulation system that ensures unidirectional honey flow, driven by gravity, to prevent reverse flow. Performance was tested on different honey types, including litchi, mustard, multifloral, coriander and ajwain, by measuring the time taken to achieve moisture reduction. The unit effectively reduced moisture content by up to 17% for various honey types. Water activity measurements confirmed microbiological stability below the critical limit for all honey types. The study also examined the effect of air temperature on drying efficiency, with ANOVA analysis highlighting its significance on drying times. Quality analysis indicated that key physicochemical properties remained within permissible limits, ensuring the honey’s quality post-processing.</p>

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Development and performance evaluation of a compact honey moisture reduction unit

  • 期刊论文

  • 发表日期：

    2025年4月12日

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  • Sandeep Mann,
  • Renu Balakrishnan,
  • Lakhwinder Singh

摘要

This research paper presents the design and development of a compact unit for reducing the moisture content of honey across various types and moisture levels. The unit features a cylindrical drum, perforated discs and an air circulation system that ensures unidirectional honey flow, driven by gravity, to prevent reverse flow. Performance was tested on different honey types, including litchi, mustard, multifloral, coriander and ajwain, by measuring the time taken to achieve moisture reduction. The unit effectively reduced moisture content by up to 17% for various honey types. Water activity measurements confirmed microbiological stability below the critical limit for all honey types. The study also examined the effect of air temperature on drying efficiency, with ANOVA analysis highlighting its significance on drying times. Quality analysis indicated that key physicochemical properties remained within permissible limits, ensuring the honey’s quality post-processing.