Analysis Cooling Water Temperature Variation Vacuum Pump Water Jet System in Rapid Cooling Forest Honey
Anang Lastriyanto 1*, Atiek Iriany 2, Yusron Sugiarto 1, Agung Sugeng Widodo 3, Adi Sutanto 4, Dhanny Septimawan Sutopo 5, Aniek Iriany 6, Umbu A Hamakonda 7, Annytha Ina Rohi Detha 8, Krisman Umbu Henggu 9, Jonathan Ebet 10, Doppy Roy Nendissa 11

1. Department of Biosystems Engineering, Faculty of Agricultural Technology, Brawijaya University, Indonesia
*Email: anangl[at]ub.ac.id
2. Department of Statistics, Faculty of Mathematics and Natural Sciences, Universitas Brawijaya, Indonesia
3. Department of Mecanical Engineering, Faculty of Engineering, Universitas Brawijaya, Indonesia
4. Department of Animal Science, Faculty of Agriculture and Animal Science, Muhammadiyah University of Malang, Indonesia
5. Department of Sociology, Faculty of Social and Political Sciences, Brawijaya University, Indonesia
6. Agrotechnology Study Program, Faculty of Agriculture, Animal Science, Muhammadiyah University of Malang, Indonesia
7. Agrotechnology Study Program, Flores Bajawa Agricultural College, Indonesia
8. Faculty of Veterinary Medicine, Universitas Nusa Cendana, Indonesia
9. Fisheries Product Technology Study Program, Wira Wacana Christian University, Sumba, Indonesia
10. Agricultural Engineering Study Program, Artha Wacana Christian University, Indonesia
11. Agricultural Economics Study Program, University of Nusa Cendana, Indonesia

Abstract

Heat is the main limiting factor in honey processing due to its impact on functional properties such as antibacterial, antimicrobial, antioxidant, and prebiotic activities. However, the use of heat in honey processing is unavoidable, thus requiring a novel post-heating method to minimize quality degradation. One potential solution is rapid cooling immediately after heating. The performance of a rapid cooling system using low-pressure techniques (vacuum cooling) with a water jet pump is influenced by the circulation water temperature of the pump. This study evaluated the effects of heating temperature and cooling water temperature on the physicochemical characteristics of forest honey during vacuum cooling after pasteurization. Honey was heated at 70C, 80C, and 90C using a double-jacket heater, followed by rapid cooling with a water jet vacuum system at cooling fluid temperatures of 3-5C, 13-15C, and 23-25C. The results showed that lower cooling water temperatures produced lower absolute pressures (8-9kPa) and faster cooling rates (-0.093C/s) compared with conventional cooling (0.012-0.015C/s). Physicochemical changes included decreased moisture content (2.37-5.97percent), reduced diastase activity (0.78-1.32 from 3.02), increased total soluble solids (68.17-73.00Brix), higher acidity (26.93-28.57 mLNaOH/kg), and color changes (&#916-E=1.56-3.00). The best treatment was achieved at 70C heating followed by cooling with 0-5C fluid. These findings demonstrate that water jet vacuum cooling effectively accelerates post-heating cooling and preserves honey quality, thus offering strong potential for industrial application.

Keywords: Cooling Rate- Honey Branch- Heating- Rapid Cooling- Water Jet

Topic: Agricultural and bioprocess engineering