Nguyen Tan DZUNG, Nguyen Van SUC; Study the loss of 10-HAD inside royal jelly in Vietnam for the freeze-drying process; Recent Advances in Food Science; 2018; 1(2): 97-105

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Nguyen Tan DZUNG, Nguyen Van SUC; Study the loss of 10-HAD inside royal jelly in Vietnam for the freeze-drying process; Recent Advances in Food Science; 2018; 1(2): 97-105

The aim of this study was to determine the minimum value of the loss of 10-HDA (10-Hydroxy-2-Decenoic Acid) inside royal jelly product of the freeze drying in Vietnam. By the experimental plan method, the relationship between the loss of 10-HDA of royal jelly and technological factors in the freeze-drying process such as temperature and pressure of environmental freeze drying; time of freeze drying process was built and solved. The results were found out optimal factors as follow: the optimal temperature of environmental freeze drying of 19.82 0C, the optimal pressure of environmental freeze drying of 0.569 mmHg and the optimal time of the freeze-drying process of 18.403 h. Corresponding to these parameters, the minimum value of the loss of 10-HDA was 0.72% and the residual water content of final product was 4.282% under 4.5%. These optimal parameters are really essential to set up the technological mode of the freeze-drying process royal jelly for preservation in Vietnam.