Investigation of microwave drying on quality attributes, sensory properties and surface structure of bee pollen grains by scanning electron microscopy

Isik, Ayla; Özdemir, Murat; Doymaz, İ̇brahim

doi:10.1007/s43153-020-00088-w

Cited by 8 publications

(16 citation statements)

References 52 publications

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“…Since protein contribute to the nutritional value of food by providing amino acids necessary for human growth and nutrition, [44] the consumption of products with high protein content has attracted more attention today. Isik et al [37] . dried bee pollen at different microwave powers (180–900 W).…”

Section: Resultsmentioning

confidence: 99%

“…This finding was also compatible with variation in the L value. It was thought that high a values and low L values might be caused by non‐enzymatic browning (Maillard reaction) during the drying process [37,46] …”

Section: Resultsmentioning

confidence: 99%

“…For example, Kayacan et al [16] . calculated the activation energy as 49.47 kJ/mol when they dried bee pollen with the hot air drying method, and Isik et al [37] . calculated the activation energy as 71.68 W/g when bee pollen was dried with the microwave drying method.…”

Section: Resultsmentioning

confidence: 99%

“…Although there was no range for the activation energies obtained as a result of microwave drying, our results were compatible with the studies in the literature. For example, Kayacan et al [16] calculated the activation energy as 49.47 kJ/ mol when they dried bee pollen with the hot air drying method, and Isik et al [37] calculated the activation energy as 71.68 W/g when bee pollen was dried with the microwave drying method. These results are also similar to our results.…”

Section: Effect Of Drying Methods On Effective Diffusion Coefficients...mentioning

confidence: 99%

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The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics

Kutlu

Gerçek

Bayram

2022

Chemistry & Biodiversity

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In this study, the aim was to determine the effect of different drying methods (with microwave and hot air) on the color, nutrient and bioactive contents of fresh bee bread. Drying characteristics were also investigated. Microwave and hot air drying were applied at different microwave powers and temperatures, respectively. Lower moisture ratios and highest effective diffusion coefficients were obtained with microwave drying in a shorter time. The Midilli model was found to be the most suitable thin-layer drying model for both methods. Regardless of the drying conditions, moisture, ash, protein, carbohydrate, and lipid proportions were observed to vary in the

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Drying Methods On Effective Diffusion Coefficients...mentioning

confidence: 99%

See 2 more Smart Citations

The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics

Kutlu

Gerçek

Bayram

2022

Chemistry & Biodiversity

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“…A domestic digital microwave oven (505 mm × 574 mm × 376 mm in size) (Arcelik MD 599, Turkey) with technical features of 230 V and 50 Hz was used for the BCP drying. Operating at a frequency of 2,450 MHz with 180 W microwave power level retained its quality (152). BCP dried using microwave-assisted vacuum drying (MW-VD) had higher antioxidant activity than hot air drying method (HAD), irrespective of the pressure or power level (153).…”

Section: Innovative Drying Techniquesmentioning

confidence: 99%

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Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

Ozdemir,

Karagoz

2023

J Sci Food Agric

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BackgroundHeat sensitivity of phenolics and flavonoids leads to considerable losses in these compounds during conventional drying. Microwave drying has advantage of shorter drying time and rigorous process control, minimizing damage to heat sensitive compounds. Microwave drying kinetics and impacts of microwave drying on physicochemical characteristics, morphological structure, antioxidant properties, total phenolics and flavonoids of propolis extract were investigated.ResultsIncreasing the microwave power output from 180 to 900 W resulted in a 67% reduction in drying time. Morphological changes were more noticeable at higher microwave power levels as shown in scanning electron microscopy images. Water activity values of microwave dried propolis extracts were below 0.4, which satisfied the requirement of shelf stable dry products. Solubility of microwave dried propolis extract increased by increasing the microwave power level, and the highest solubility was achieved for the propolis extract microwave dried at 900 W. Microwave dried propolis extracts exhibited lower total phenolic content values than the fresh propolis extract. Microwave power level did not affect total flavonoid content, but it affected 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging activities of microwave dried propolis extracts. The DPPH free radical scavenging activity closest to the fresh propolis extract was obtained for the microwave dried propolis extract at 900 W, which also showed the highest trolox equivalent antioxidant capacity.ConclusionMicrowave drying of propolis extract at 900 W was found to be the most efficient drying condition because it yielded the shortest drying time, the highest Deff and highly identical phenolics and flavonoids as compared to fresh propolis extract.This article is protected by copyright. All rights reserved.

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Investigation of microwave drying on quality attributes, sensory properties and surface structure of bee pollen grains by scanning electron microscopy

Cited by 8 publications

References 52 publications

The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics

The Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics

Data_Sheet_1.docx

Effects of microwave drying on physicochemical characteristics, microstructure, and antioxidant properties of propolis extract

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