Dehidrēta medus iegūšana un kvalitāte: promocijas darba kopsavilkums zinātnes doktora (Ph.D.) zinātniskā grāda iegūšanai pārtikas un dzērienu tehnoloģijās
2023
KekeĶeķe, Anete, Anete
The doctoral thesis was developed from 2018 to 2022. The experimental part of the research was conducted in the laboratories of the Faculty of Food Technology and the Division of Smart technologies at Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies. The hypothesis of the thesis: the quality of dehydrated honey is affected by drying methods, the type of carrier and its concentration. The aim of the thesis is to obtain dehydrated honey and evaluate the quality of the obtained product. The following tasks were set to achieve the aim of the thesis: 1) to select suitable honey for dehydration; 2) to obtain dehydrated honey by spray drying and freeze-drying; 3) to analyse the effect of the used carriers and their concentrations on the honey dehydration process; 4) to determine diastase and invertase activity in honey and dehydrated honey; 5) to determine the concentration of 5-hydroxymethylfurfural in honey and dehydrated honey; 6) to determine the content of various bioactive compounds such as proline, phenolic compounds, organic acids in honey and dehydrated honey; 7) to determine the dehydrated honey’s physical parameters: water content, water activity, hygroscopicity, wettability, flowability and water solubility. The novelty of the thesis: For the first time in Latvia, the study of the dehydration process of honey and the quality of dehydrated honey was carried out. The economic significance: (1) the production of dehydrated honey enables Latvian beekeepers to increase the number of beehives and to promote the development of beekeeping industry in the country; (2) the production of dehydrated honey could give the opportunity to expand the usage of bee products in food and pharmaceutical industry, and cosmetics; (3) the daily intake of sucrose could be reduced by dehydrated honey, which is healthy and qualitative substitute to sucrose.
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