Effect of hot air drying on quality characteristics and physicochemical properties of bee pollen
AUTOR(ES)
ISIK, Ayla, OZDEMIR, Murat, DOYMAZ, Ibrahim
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
14/11/2018
RESUMO
Abstract The aim of this study was to investigate the effect of hot air drying on quality characteristics, physicochemical properties, morphological structure and organoleptic characteristics of bee pollen, and compute the effective moisture diffusivity and activation energy during hot air drying of bee pollen. Bee pollen samples were dried at 40, 45, 50, 55 and 60 °C. Effective moisture diffusivity (Deff) values ranged from 1.38 × 10 −10 to 4.00 × 10−10 m2/s, and the activation energy (Ea) was found to be 42.96 kJ/mol. Protein, fat, total carbohydrates and vitamin C of bee pollen were affected by the drying temperature. Dried bee pollen samples had high solubility index, and had lower L* and b* values as compared with those of the fresh bee pollen. Total color difference (Δ E) was the lowest for the bee pollen dried at 40 °C. Morphological changes on dried bee pollen surfaces increased with increasing the drying temperature. Bee pollen dried at 40 °C took the highest sensory scores and retained its quality attributes better than the bee pollen samples dried at 45, 50, 55 and 60 °C. Hot air drying at 40 °C is recommended for the drying of bee pollen.
Documentos Relacionados
- DRYING CHARACTERISTICS AND QUALITY ANALYSIS OF HOT AIR-ASSISTED RADIO FREQUENCY AND HOT-AIR DRYING OF JUJUBE ( Zizyphus jujube Miller cv. Jinsixiaozao )
- Effect of bee pollen on the immunity and tibia characteristics in broilers
- The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)
- Effect of convective and microwave methods on drying characteristics, color, rehydration and microstructure properties of ginger
- The Effect of Weather on Air-Drying of Messassa Wood