Infrared drying of bee pollen: effects and impacts on food components
Infrared radiation drying being one of the innovative drying methods was chosen to perform comparative study at different infrared power levels at 50, 62, 74 and 88 W. Quality attributes such as protein, fat, ash, carbohydrate, vitamin C content, solubility index and colour of infrared dried bee pol...
Main Authors: | Ayla Isik, Murat Ozdemir, Ibrahim Doymaz |
---|---|
Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2019-02-01
|
Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0010_infrared-drying-of-bee-pollen-effects-and-impacts-on-food-components.php |
Similar Items
-
Microwave drying behaviour of tomato slices
by: Soner Çelen, et al.
Published: (2013-04-01) -
A Study on Drying Kinetics of Rhubarb Medical Plant by an Infrared Dryer
by: Sasan Keramat Bacheh Jackie, et al.
Published: (2022-12-01) -
Microwave drying of green bean slices: drying kinetics and physical quality
by: Ibrahim DOYMAZ, et al.
Published: (2015-08-01) -
Drying of shelled hazelnut by an ınfrared heated dryer with compressed air
by: Cengiz Özdemir Keleş, et al.
Published: (2019-02-01) -
A novel infrared drying technique for processing of apple slices: Drying characteristics and quality attributes
by: Hany S. El-Mesery, et al.
Published: (2023-12-01)