Water Sorption and Water Plasticization Behavior of Vacuum Dried Honey

The present study investigated effects of total solids content of honey maltodextrin systems and the component ratio on water sorption isotherm and water plasticization behavior of the vacuum-dried solids. The Guggenheim, Anderson, and de Boer model fitted well to the water sorption data with monolayer water contents over the range of 4.8–6.2 g water/100 g of solids. Water plasticization of the powder followed the Gordon–Taylor equation, with the T_g of dry solids of 30–43°C depending on composition. The critical water content of dried honey at 25°C was lower than the monolayer water content. A maltodextrin ratio more than 50% decreased water plasticization sensitivity to the highest extent.