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

In this study, it was aimed to determine the effect of different drying methods (with microwave and hot air) on the change of color values as well as the nutrient and bioactive content of fresh bee bread. In addition, drying characteristics were investigated. Microwave and hot air drying were applied at different microwave powers (210, 350, and 490 W) and temperatures (40, 50, and 60 °C). The control group was obtained by the traditional method. When drying times were compared, they were found to be 210, 180, and 150 minutes for dried samples at 40, 50, and 60 °C; and 32, 20, and 18 minutes for dried samples at 210, 350, and 490 W, respectively. The lower moisture ratio and the highest effective diffusion coefficient were obtained with microwave drying thanks to a short time. It was determined that the most suitable thin layer drying model was Midilli for both methods. The microwave is found to have a mostly positive effect on the bioactive contents. Regardless of the drying conditions, moisture, ash, protein, carbohydrate, and fat ratios 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 in the dried sample at 210 W. As a result, it has been determined that the microwave drying method is more suitable for preserving the nutritional and bioactive content of the bee bread during drying. This study is the first to investigate the drying characteristics of bee bread.