THE EVAPORATION SYSTEM OF

WATER IN KELULUT HONEY

FINAL YEAR PROJECT 2
(WPB49906)
PRESENTED BY:
NOR AZIMAH BINTI ABDUL AZIZ
SUPERVISOR:
DR. AINUL HAKIMAH BINTI KARIM
INTRODUCTION
• The structure of nest in Kelulut honey is different with native bees.
• Commonly, Kelulut honey produce its honey and store it in the pots.
• Meanwhile, native bees kept the honey in the comb.
• Water is one of the basic element that contain in the honey.
• However, Kelulut honey contain more water than native bees.
PROBLEM STATEMENT
• In Malaysia, the warm and humid climate strongly affect the moisture
content in Kelulut honey.
High amount of Yeast in Kelulut honey
Acetic acid can make
water react with water
Kelulut honey sour
produce acetic acid

• In this research, essential to reduce water content in Kelulut honey to

remain the quality of Kelulut honey.
OBJECTIVES OF RESEARCH
• Design a prototype of evaporation system of water in Kelulut honey.
• Develop a program of evaporation system of water in Kelulut honey
using Arduino IDE software.
• Identify the water content in the stingless bees honey before and
after the process evaporation system.
 METHODOLOGY
• FLOW CHART FOR THE EVAPORTION SYSTEM OF WATER IN KELULUT
HONEY Start

Solenoid valve ON

No The level Yes Solenoid valve OFF,

sensor detect heater, vacuum pump
HIGH? and DC motor ON

Yes Temperature
Heater, vacuum pump transmitter reach
Delay 10 seconds
and DC motor OFF 35°C, 40°C and 45°C No
at 20 minutes?

Vacuum pump ON in 3
End
minutes
• P&ID DIAGRAM FOR EVAPORATION SYSTEM OF WATER IN KELULUT
HONEY
PROTOTYPE OF EVAPORATION
SYSTEM OF WATER IN KELULUT
HONEY
CODING FOR EVAPORATION SYSTEM OF WATER IN
KELULUT HONEY USING ARDUINO IDE SOFTWARE
RESULTS
The initial percentage of water in 400ml of
Kelulut honey was 28.0%
This value shows water content in Kelulut
honey was very high
In this research, three various temperature of
water bath which were 35°C, 40°C and 45°C
were applied in 20 minutes to identify the
reducing in percentage of water content in
Kelulut honey
 CHANGES OF WATER CONTENT IN KELULUT HONEY AGAINST TIME
29.00

Water Content (%) 27.00

25.00
35°C
23.00
40°C
21.00 45°C
19.00

17.00

15.00
20 40 60 80 100 120 140 160 180 200 220 240 260 280 300 320
Time (min)

The figure above showed the changes of water content in Kelulut honey
by using three different temperature of water bath in every 20 minutes
CONCLUSION
• High moisture in the Kelulut honey can affect its quality when the
Kelulut honey can be fermented easily.
• So, this research can reduce the moisture by using evaporation
system of water in the Kelulut honey by applied heating and stirring
process in the Kelulut honey.
• The evaporation process was made in three different temperature of
water bath which were 35°C, 40°C and 45°C.
• Based on the result, the percentage of water in 45°C of water bath
showed the huge decline which was 20.2% in 280 minutes.
REFERENCES
• Adnan, N. A., Chua, L. S., & Sarmidi, M. R. (2014). Thermal Treatment Effect on Free Amino Acids in Honey
Samples. Jurnal Teknologi,69(4). doi:10.11113/jt.v69.3169

• Biluca, F. C., Braghini, F., Gonzaga, L. V., Costa, A. C., & Fett, R. (2016). Physicochemical profiles, minerals and
bioactive compounds of stingless bee honey (Meliponinae). Journal of Food Composition and Analysis, 50, 61-
69. doi:10.1016/j.jfca.2016.05.007

• Biluca, F. C., Betta, F. D., Oliveira, G. P., Pereira, L. M., Gonzaga, L. V., Costa, A. C., & Fett, R. (2014). 5-HMF and
carbohydrates content in stingless bee honey by CE before and after thermal treatment. Food Chemistry,159,
244-249. doi:10.1016/j.foodchem.2014.03.016

• Bradbear, N., 2009. Bees and their role in forest livelihoods. Rome: Food and Agriculture Organization.

• Camara, V. C., & Laux, D. (2010). Moisture content in honey determination with a shear ultrasonic
reflectometer. Journal of Food Engineering, 96(1), 93-96. doi:10.1016/j.jfoodeng.2009.06.049