Novel cold process applications for the preservation of bioactive components of several natural functional foods

Kılıç, Aydın

doi:10.1016/b978-0-323-91099-6.00008-6

Cited by 2 publications

(18 citation statements)

References 87 publications

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“…In laboratory preliminary experiments, it has been determined that an air flow rate of at least 1 m/s is required in order to fluidize the bee pollen during drying. In this context, some equations can be used to calculate the drying air velocity required for the fluidization of the raw material (Kilic, 2020;Kilic, 2022). In the cold drying method (LTHVfb) we applied, it was determined that 2-4 m/s air flow rate would be sufficient.…”

Section: Mathematical Equationsmentioning

confidence: 99%

“…We can say that the most basic parameters affecting the drying rate in the LTHVfb drying process are the freshness of the raw product, the water content, the air velocity, and the relative humidity of the environment (Kilic, 2022;Piggott and Tucker, 1990). Based on this, the drying parameters of the tea were continuously monitored during the LTHVfb drying processes.…”

Section: Lthvfb Drying Characteristics Of Bt and Wtmentioning

confidence: 99%

“…White, yellow, green, oolong and black tea (Camellia sinensis) types, known for their different properties and produced with different production technologies, are consumed in the market. Differences in production technologies vary according to raw material production, harvesting, oxidation, fermentation, withering, rolling, drying, packaging, fermentation, presentation or application method (Chen et al, 2019;Şanlıer et al, 2018;Kilic, 2022). In addition, the bio quality and aromatic properties of tea are greatly affected by processing parameters such as high temperature in the basic processes applied in the production processes.…”

Section: Introductionmentioning

confidence: 99%

“…While black tea is known for its acrid taste, green tea has its unique aroma and silky texture, and white tea has different sensory qualities from other teas with its very slightly sweet aroma (Damiani et al, 2014;Sanlier et al, 2018). The highest quality raw material for white tea production is harvested during the first shoot period and the product is obtained by harvesting the fresh tea leaves before they are fully mature (Kilic, 2022;Mao, 2013;Dias et al, 2013;Sanlier et al, 2018). Silver Needle, Tribute Brow, Longevity Brow and White Peony are different quality classes of white tea.…”

Section: Introductionmentioning

confidence: 99%

“…Unfortunately, depending on the processing conditions applied in drying, especially as a result of heat treatments, the bioactive aromatic component undergoes a large change of 80% (Bokuchava and Skobeleva, 1969). In addition, fluid bed drying is widely preferred and recommended due to its many basic advantages such as practical application, easy design, high temperature efficiency, drying performance, high process capacity, preservation of raw tea quality (Kilic, 2022;Raveendran et al, 2019). The fluidized bed drying system cuts the contact of the raw tea with the ground by applying high airflow and ensures full contact of the entire surface of the product with the airflow.…”

Section: Introductionmentioning

confidence: 99%

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Cold-air assisted fluidized bed tea production cycle as a novel method

Kilic

2023

Preprint

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Recent research reveals that basic low temperature processes have significantly preserve to the biomaterial quality. In the production process of the tea plant, which is known for its bioactive characteristics, many basic processes that are thought to affect the bioactivity are applied. In this study, the applicability of some chemical properties and sensory qualities of freeze withering (LTwh), rotary curling, cold air assisted fluidized bed drying applications in white and black tea production were investigated. For this purpose, 300 g of buds harvested in the first shoot period were used in the production of white tea (Wt), while fresh tea samples collected as three leaves of the same weight were used for the production of Black tea (Bt). In this context, the samples collected for both trials were frozen at (-18 ºC) degrees after harvesting and thawed again at refrigerator temperature as a withering process. The rolling process was carried out using a rolling unit with a rotating cabinet (40 rpm/min, 32ºC, 8 s, 90 rh) specially designed for the Bt samples after the withering. During drying, the same drying parameters of both products (Wt, Bt) were applied in a fluidized bed system (60, 40, 25, 10ºC) with a high air velocity (± 5 m/s). In this regard the withering, rolling (only for Bt), fluidisation value, cold air assisted fluidised bed drying, brewing, physical, chemical and sensory characteristics of Wt and Bt were investigated.

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Section: Mathematical Equationsmentioning

confidence: 99%

Section: Lthvfb Drying Characteristics Of Bt and Wtmentioning

confidence: 99%