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Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process

Aims: The kinetics of Kelulut honey quality parameters of hydroxymethylfurfural (HMF), color intensity and total phenolic content (TPC) at dehydration temperatures of 40, 55, and 70°C up to 84 h were studied. Methods: Data were fitted to zero-, first-, and second-order kinetic models and regression...

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Main Authors: Yap, Shu Khang, Chin, Nyuk Ling
Format: Article
Language:English
Published: Wiley 2020
Online Access:http://psasir.upm.edu.my/id/eprint/89513/1/KELULUT.pdf
http://psasir.upm.edu.my/id/eprint/89513/
https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.13392
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spelling my.upm.eprints.895132021-08-13T23:55:26Z http://psasir.upm.edu.my/id/eprint/89513/ Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process Yap, Shu Khang Chin, Nyuk Ling Aims: The kinetics of Kelulut honey quality parameters of hydroxymethylfurfural (HMF), color intensity and total phenolic content (TPC) at dehydration temperatures of 40, 55, and 70°C up to 84 h were studied. Methods: Data were fitted to zero-, first-, and second-order kinetic models and regression analysis were performed to calculate rate constant and activation energy. Result: HMF increased following zero- and first-order kinetics for 40 and 55°C, respectively. However, at 70°C, HMF first increased following zero-order kinetics, peaked at 60 h and then decreased following first-order kinetics. The color intensity of honey increased with dehydration time and was adequately described by zero-order kinetics. The increase of TPC at lower dehydration temperature of 40 and 55°C followed zero-order kinetics but at higher temperature of 70°C, was better fitted with first-order model. Conclusions: The rate constants for all quality parameters increased with dehydration temperature, indicating that changes were more evident at higher temperature. The increase of TPC was found to be more evident due to its lower activation energy of 54.79 kJ/mol as compared to 104.1 and 63.16 kJ/mol for the increase of HMF and color intensity, respectively. Wiley 2020-06 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/89513/1/KELULUT.pdf Yap, Shu Khang and Chin, Nyuk Ling (2020) Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process. Journal of Food Process Engineering, 43 (6). art. no. 13392. pp. 1-11. ISSN 0145-8876; ESSN: 1745-4530 https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.13392 10.1111/jfpe.13392
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Aims: The kinetics of Kelulut honey quality parameters of hydroxymethylfurfural (HMF), color intensity and total phenolic content (TPC) at dehydration temperatures of 40, 55, and 70°C up to 84 h were studied. Methods: Data were fitted to zero-, first-, and second-order kinetic models and regression analysis were performed to calculate rate constant and activation energy. Result: HMF increased following zero- and first-order kinetics for 40 and 55°C, respectively. However, at 70°C, HMF first increased following zero-order kinetics, peaked at 60 h and then decreased following first-order kinetics. The color intensity of honey increased with dehydration time and was adequately described by zero-order kinetics. The increase of TPC at lower dehydration temperature of 40 and 55°C followed zero-order kinetics but at higher temperature of 70°C, was better fitted with first-order model. Conclusions: The rate constants for all quality parameters increased with dehydration temperature, indicating that changes were more evident at higher temperature. The increase of TPC was found to be more evident due to its lower activation energy of 54.79 kJ/mol as compared to 104.1 and 63.16 kJ/mol for the increase of HMF and color intensity, respectively.
format Article
author Yap, Shu Khang
Chin, Nyuk Ling
spellingShingle Yap, Shu Khang
Chin, Nyuk Ling
Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process
author_facet Yap, Shu Khang
Chin, Nyuk Ling
author_sort Yap, Shu Khang
title Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process
title_short Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process
title_full Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process
title_fullStr Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process
title_full_unstemmed Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process
title_sort kinetic modeling on quality parameters of raw kelulut honey during dehydration process
publisher Wiley
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/89513/1/KELULUT.pdf
http://psasir.upm.edu.my/id/eprint/89513/
https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.13392
_version_ 1709669018254704640
score 13.211869

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