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  Honey as a medicinal and nutritional material contains about 60% reducing sugar and in liquid and natural state, presents significant handling problem in bulk production operation or consumption due to its viscosity and stickiness. Because of the convenience and ease of use, dried honey has special importance. In this study, feasibility of drying of commercial and noncommercial honeys, with or without water adding, by two methods of freeze drying and microwave drying was evaluated. Also the effect of drying method on chemical properties of the product was investigated. Results showed that not only drying method of honey is effective on quality of dried honey, but also minor differences in the raw honey can affect quality of the product.  Meanwhile, adding water to honey facilitates the drying process. According to the results, the amount of hydroxymethylfurfural (HMF) in noncommercial dried honey using microwave method is much higher than that in commercial honey samples which are dried in a similar way.    

Keywords: Honey, Dried honey, Dehydration, Microwave drying, Freeze drying

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