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. 2020 Aug 6;10:13229. doi: 10.1038/s41598-020-70186-9

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Characterization of Manuka honey. (A) A pie chart demonstrating the previously-reported general composition of honey^28,29. (B) This graph represents the dehydration kinetics of common table honey and Manuka honey over 10 min at 80 °C. (C) This simulation demonstrates the relationship between temperature and pressure to achieve the various stages of honey dehydration. (D) Table containing selected temperature and pressure conditions, demonstrating the relationship and conditions required to achieve the various dehydration states of honey.