Infused Honey Drying Process for Moisture Control
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Solution Overview
Problem
Conventional methods for infusing honey with higher moisture content ingredients result in increased moisture levels, leading to fermentation and reduced shelf life, as they struggle to maintain the low moisture content necessary for Grade A honey.
Innovation Solution
A process involving drying liquid honey to an initial moisture content, adding a high moisture infusing agent, and further drying to achieve a final moisture content of 15% to 19%, allowing for enhanced flavor and stability similar to Grade A honey.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If high moisture content infusing agents are added to honey, then flavor variety and intensity are improved, but moisture content increases leading to fermentation and reduced shelf life
Solution Approach 1:
The honey is dried to a low moisture content (5-15%) before adding the infusing agent. This preliminary drying action prevents moisture from the infusing agent from causing fermentation, while still allowing flavor infusion. The low moisture content honey acts as a stable base that can accept flavor compounds without compromising shelf life.
Solution Approach 2:
The patent changes the moisture content parameter of the honey from its natural state (15-20%) to a reduced state (5-15%) before infusion. This parameter change enables the honey to accept infusing agents with higher moisture content while maintaining overall low moisture content and preventing fermentation.
2Quantity of substance
If conventional drying methods (evaporation or reverse osmosis) are used on honey, then moisture content is reduced, but product quality deteriorates due to fermentation and granulation
Solution Approach 1:
The honey is dried to reduced moisture content (5-15%) before adding infusing agents, creating a stable base that prevents subsequent fermentation. This preliminary action establishes conditions that maintain product quality throughout the infusion process.
Solution Approach 2:
The patent uses an intermediate state of honey with reduced but not eliminated moisture (5-15%) as a mediator between the infusing agent and the final product. This intermediate moisture level allows flavor infusion while preventing the harmful effects of both high moisture (fermentation) and complete dehydration (granulation).
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process enables the infusion of honey with high moisture content agents while maintaining a low final moisture content, ensuring the shelf life and product stability of Grade A honey, even with higher moisture infusing agents like fresh juices.
Implementation Method 1
Conventional methods for dewatering sucrose solutions or maple sugar solutions such as evaporating water by boiling
Implementation Method 2
drying the infused honey to a final moisture content
Data Source
AI summary
A process for producing an infused honey composition having a moisture content of 15% to 19% w/w is described. The process generally includes adding an infusing agent to honey to form an infused honey composition. The honey may be dried prior to addition of the infusing agent, after addition of the infusing agent, or both before and after addition of the infusing agent. The infusing agents are generally not-from-concentrate components of a plant including an extract or juice, fruit, seeds, skin, stems, roots, or leaves.