EFFECT OF TEMPERATURE ON THE DRYING PROCESS OF BEE POLLEN FROM TWO ZONES OF COLOMBIA

Abstract

ABSTRACTThe influence of the drying temperature (35 and 45C) on bee pollen is evaluated based on the physical, chemical and nutritional characteristics of dried bee pollen from two zones in Colombia (La Calera and Zipaquira). The methods used to establish the effect of the treatment are: determination of chemical composition, measurement of water activity, solubility index, mean particle size, vitamin C content and carotene content. The results confirm that the drying process of bee pollen at 45C has the shorter drying time (156–198 min), moisture content (7–8%) and water activity (0.3), but higher levels of carotene and vitamin C losses. The protein, fiber and ash contents are not affected by the drying temperature. The observed higher carotene content of the pollen from La Calera is probably because of the flora composition in this zone. The vitamin C content decreases as the drying temperature increases, but there are no significant differences between zones.PRACTICAL APPLICATIONSBee pollen can be sold as both fresh and dried products. However, refrigeration with temperature between 5 and 10C is required for storage of the fresh bee pollen to preserve quality. The bee pollen drying allows preserving the product at room temperature, making the product marketing easier and increasing the profits of beekeepers. The drying process of bee pollen in Colombia is done by sun, solar and oven‐drying methods. But hot‐air drying is considered as a suitable drying method because it decreases drying time and improves the hygienic quality of the dried product. The chemical, physical and nutritional properties of dried bee pollen were studied in order to evaluate the effect of drying temperature on pollen from different origins. Thus, the results of this investigation can help the apiarists to use the best drying conditions to produce dried bee pollen.