Comparison of methodologies for moisture determination on dried bee pollen samples

Detalhes bibliográficos
Autor(a) principal: Melo,Illana Louise Pereira de
Data de Publicação: 2011
Outros Autores: Almeida-Muradian,Ligia Bicudo de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100029
Resumo: Bee pollen moisture value is one of the quality parameters for this product. Some countries such as Argentina, Brazil, Bulgaria, Poland and Switzerland have bee pollen regulations on quality parameters, but these are not clear regarding which method should be used for moisture determination. The aim of this paper was to compare six methods of moisture determination in dried bee pollen samples. The methods were: conventional oven at 100 °C, vacuum oven at 70 °C, desiccator with sulfuric acid, drying out process with infrared light at 85 °C, lyophilization and Karl Fisher's method. Based on the results, the best methods for moisture determination of bee pollen were the drying process with infrared and the lyophilization, since these have shown lower moisture values.
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spelling Comparison of methodologies for moisture determination on dried bee pollen samplesbee pollenmoisturemethodsBee pollen moisture value is one of the quality parameters for this product. Some countries such as Argentina, Brazil, Bulgaria, Poland and Switzerland have bee pollen regulations on quality parameters, but these are not clear regarding which method should be used for moisture determination. The aim of this paper was to compare six methods of moisture determination in dried bee pollen samples. The methods were: conventional oven at 100 °C, vacuum oven at 70 °C, desiccator with sulfuric acid, drying out process with infrared light at 85 °C, lyophilization and Karl Fisher's method. Based on the results, the best methods for moisture determination of bee pollen were the drying process with infrared and the lyophilization, since these have shown lower moisture values.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100029Food Science and Technology v.31 n.1 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000100029info:eu-repo/semantics/openAccessMelo,Illana Louise Pereira deAlmeida-Muradian,Ligia Bicudo deeng2011-05-27T00:00:00Zoai:scielo:S0101-20612011000100029Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Comparison of methodologies for moisture determination on dried bee pollen samples
title Comparison of methodologies for moisture determination on dried bee pollen samples
spellingShingle Comparison of methodologies for moisture determination on dried bee pollen samples
Melo,Illana Louise Pereira de
bee pollen
moisture
methods
title_short Comparison of methodologies for moisture determination on dried bee pollen samples
title_full Comparison of methodologies for moisture determination on dried bee pollen samples
title_fullStr Comparison of methodologies for moisture determination on dried bee pollen samples
title_full_unstemmed Comparison of methodologies for moisture determination on dried bee pollen samples
title_sort Comparison of methodologies for moisture determination on dried bee pollen samples
author Melo,Illana Louise Pereira de
author_facet Melo,Illana Louise Pereira de
Almeida-Muradian,Ligia Bicudo de
author_role author
author2 Almeida-Muradian,Ligia Bicudo de
author2_role author
dc.contributor.author.fl_str_mv Melo,Illana Louise Pereira de
Almeida-Muradian,Ligia Bicudo de
dc.subject.por.fl_str_mv bee pollen
moisture
methods
topic bee pollen
moisture
methods
description Bee pollen moisture value is one of the quality parameters for this product. Some countries such as Argentina, Brazil, Bulgaria, Poland and Switzerland have bee pollen regulations on quality parameters, but these are not clear regarding which method should be used for moisture determination. The aim of this paper was to compare six methods of moisture determination in dried bee pollen samples. The methods were: conventional oven at 100 °C, vacuum oven at 70 °C, desiccator with sulfuric acid, drying out process with infrared light at 85 °C, lyophilization and Karl Fisher's method. Based on the results, the best methods for moisture determination of bee pollen were the drying process with infrared and the lyophilization, since these have shown lower moisture values.
publishDate 2011
dc.date.none.fl_str_mv 2011-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100029
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100029
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000100029
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.1 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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