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Drying and conservation conditions of pollen
Author(s) -
Midilli Adnan,
Olgun Hayati,
Rzayev Perviz,
Ayhan Teoman
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(200010)80:13<1973::aid-jsfa719>3.0.co;2-d
Subject(s) - flavour , shrinkage , moisture , pollen , chemistry , vacuum drying , mass transfer , environmental science , horticulture , food science , botany , mathematics , materials science , composite material , biology , chromatography , freeze drying
In this study, drying and conservation conditions of pollens (for Anzer Honey) were experimentally investigated, and the general drying curve equation was derived by applying the Least Squares Method. Drying experiments were conducted in solar‐ and electric‐assisted dryers. Pollens were placed on the shelves as 50 each g in a single layer having a depth of 2.5 mm. During the drying experiments, the shelf temperatures of the drying cupboard were regulated between 40 °C and 45 °C. Weight losses, moisture contents and mass shrinkage of pollens and average temperatures in the shelves were determined and calculated based on drying time. Additionally, the experimental uncertainty values were calculated as approximately 18%, depending on the experimental results. It was concluded that pollens should be dried at temperatures between 40 °C and 45 °C for between 2.5 and 3 h so as not to change the colour, flavour, smell and structure, and conserved in brown bottles under vacuum in a shady medium. © 2000 Society of Chemical Industry