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.authorGerçek, Yusuf Can
dc.contributor.authorEcem-Bayram, Nesrin
dc.date.accessioned2026-02-28T12:08:56Z
dc.date.available2026-02-28T12:08:56Z
dc.date.issued2023
dc.departmentBayburt Üniversitesi
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. © 2022 Wiley-VHCA AG, Zurich, Switzerland.
dc.identifier.doi10.1002/cbdv.202200962
dc.identifier.issn16121872
dc.identifier.issue1
dc.identifier.pmid36427329
dc.identifier.scopus2-s2.0-85143609480
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1002/cbdv.202200962
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5721
dc.identifier.volume20
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherJohn Wiley and Sons Inc
dc.relation.ispartofChemistry and Biodiversity
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260218
dc.subjectbee bread
dc.subjectbioactive compound
dc.subjectdrying
dc.subjectmicrowave
dc.subjectmodeling
dc.titleThe Effect of Different Drying Methods on Bioactive and Nutrition Contents of Bee Bread and Mathematical Modeling of Drying Characteristics
dc.typeArticle

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