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Low temperature and high velocity assisted fluidized bed drying characteristics of bee pollen as bioactive food

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Date

2020

Author

Kılıç, Aydın

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Citation

Kılıç, A. (2020). Low temperature and high velocity assisted fluidized bed drying characteristics of bee pollen as bioactive food. Journal of Food Process Engineering, 43(8), e13439. https://doi.org/10.1111/jfpe.13439

Abstract

This study reveals the low temperature high velocity (LTHV) assisted fluidized bed drying can preserve to the bioactive components of bee pollen. LTHV assisted fluidized bed drying characteristics of bee pollen. For this purpose, 100 g of the raw bee pollen samples are used to the investigation of drying characteristics at 4, 10, 24, and 40 degrees C, 40-50 humidity (%) and 6 m/s air velocity. in this regard, moisture loss, dimensionless mass loss, equilibrium moisture content, drying rate, drying time, mass shrinkage, some product characteristics, and sensory quality characteristic were investigated. Finally, the best drying air temperature was selected as 10 degrees C because the bee pollen samples had the best drying performance and sensory quality scores. LTHV assisted fluidized bed drying can be used for bioactive bee pollen drying. Practical applications the LTHV assisted fluidized bed drying is a new drying application that preserve to the sensitive food and bioactive food component. This method is usable for sensitive drying applications as medical and bioactive product production applications for the highest quality and safety production.

Source

Journal of Food Process Engineering

Volume

43

Issue

8

URI

https://doi.org/10.1111/jfpe.13439
https://hdl.handle.net/11436/1137

Collections

  • Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu [34]
  • Scopus İndeksli Yayınlar Koleksiyonu [5931]
  • WoS İndeksli Yayınlar Koleksiyonu [5260]



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