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

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dc.contributor.authorKutlu, Naciye
dc.contributor.authorGercek, Yusuf Can
dc.contributor.authorBayram, Nesrin Ecem
dc.date.accessioned2024-10-04T18:53:52Z
dc.date.available2024-10-04T18:53:52Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn 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 ranges of 4.9-8.2 %, 1.61-2.67 %, 17.47-32.54 %, 39.92-60.84 %, and 7.10-8.89 %, respectively. The lowest color difference was obtained for the sample dried at 210 W. As a result, it was determined that microwave drying is more suitable for preserving the nutritional and bioactive content of bee bread during drying.en_US
dc.identifier.doi10.1002/cbdv.202200962
dc.identifier.issn1612-1872
dc.identifier.issn1612-1880
dc.identifier.issue1en_US
dc.identifier.pmid36427329en_US
dc.identifier.scopus2-s2.0-85143609480en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/cbdv.202200962
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3758
dc.identifier.volume20en_US
dc.identifier.wosWOS:000894627400001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWiley-V C H Verlag Gmbhen_US
dc.relation.ispartofChemistry & Biodiversityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectbee breaden_US
dc.subjectdryingen_US
dc.subjectmodelingen_US
dc.subjectbioactive compounden_US
dc.subjectmicrowaveen_US
dc.titleThe Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristicsen_US
dc.typeArticleen_US

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