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dc.contributor.authorKılıç, Aydın
dc.date.accessioned2020-12-19T19:34:38Z
dc.date.available2020-12-19T19:34:38Z
dc.date.issued2020
dc.identifier.citationKılıç, 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.13439en_US
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.urihttps://doi.org/10.1111/jfpe.13439
dc.identifier.urihttps://hdl.handle.net/11436/1137
dc.descriptionWOS: 000530950700001en_US
dc.description.abstractThis 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.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectProcessing conditionsen_US
dc.titleLow temperature and high velocity assisted fluidized bed drying characteristics of bee pollen as bioactive fooden_US
dc.typearticleen_US
dc.contributor.departmentRTEÜ, Ardeşen Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.contributor.institutionauthorKılıç, Aydın
dc.identifier.doi10.1111/jfpe.13439
dc.identifier.volume43en_US
dc.identifier.issue8en_US
dc.relation.journalJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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