Multi-objective analysis of evacuated tube solar-electric hybrid drying setup for drying lotus bee pollen

Wang, Hui; Torki, Mehdi; Xiao, Hong‐Wei; Orsat, Valérie; Raghavan, G. S. V.; Liu, Zi-Liang; Peng, Wenjun; Fang, Xiao-Ming

doi:10.1016/j.rser.2022.112822

Cited by 20 publications

(5 citation statements)

References 49 publications

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“…Due to the short drying time, it ensures that the nutritional quality of the product is preserved for the most part [13,14] . Although not about bee bread, there are studies in the literature investigating the different properties of bee pollen, which is one of the bee products, based on drying with different methods [15–19] …”

Section: Introductionmentioning

confidence: 99%

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

Kutlu

Gerçek

Bayram

2022

Chemistry & Biodiversity

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In 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

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Section: Introductionmentioning

confidence: 99%

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

Kutlu

Gerçek

Bayram

2022

Chemistry & Biodiversity

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“…The drying rate ( DR ) was calculated based on Equation (2) [ 25 ]:

where t 1 and t 2 are the specific times during drying, h; and M t 1 and M t 2 are the moisture contents of persimmon slices at the specific drying times t 1 and t 2 , respectively, g/g DW (dry weight).…”

Section: Methodsmentioning

confidence: 99%

Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity

Yang

Wang

Vidyarthi

et al. 2022

Plants

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In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, color, rehydration ratio (RR), microstructure, bioactive compounds, and the antioxidant capacity of sliced persimmons were investigated in the current work. Results showed that the rehydration ratio (RR) of the samples under PVD was significantly higher than that of the traditional hot air-dried ones. Compared to the fresh samples, the dried persimmon slices indicated a decrease in the bioactive compounds and antioxidant capacity. The total phenolic content (TPC) of PVD samples at 70 °C was 87.96% higher than that of the hot air-dried persimmon slices at 65 °C. Interestingly, at 70 °C, the soluble tannin content and TPC of the PVD samples reached the maximum values of 6.09 and 6.97 mg GAE/g, respectively. The findings in the current work indicate that PVD is a promising drying method for persimmon slices as it not only enhances the drying process but also the quality attributes.

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“…Drying technologies such as freeze drying (FD), infrared drying (IRD), and hot air drying (HAD) have been widely used in industrial-scale food processing [13]. A suitable drying method is important for bee pollen to maintain high quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

Bi¹,

Ni²,

Xue³

et al. 2023

Food Science and Human Wellness

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The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying (HAD) and sun drying (SD) on free amino acids (FAAs), α-dicarbonyl compounds (α-DCs) and volatile compounds (VOCs) in rape bee pollen (RBP) were determined. The results showed that FD significantly released the essential amino acids (EAAs) compared with fresh samples while SD caused the highest loss. Glucosone was the dominant α-DCs in RBP and the highest loss was observed after PVD. Aldehydes were the dominant volatiles of RBP and SD samples contained more new volatile substances (especially aldehydes) than the other four drying methods. Comprehensively, FD and PVD would be potential methods to effectively reduce the quality deterioration of RBP in the drying process.

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Multi-objective analysis of evacuated tube solar-electric hybrid drying setup for drying lotus bee pollen

Cited by 20 publications

References 49 publications

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

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

Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

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