Drying of the aqueous extract of acorn Quercus robur in a spout-fluid bed

Abstract

The results of the chemical investigations of variously treated acorn samples are presented in this paper with the aim of obtaining data on the amount of nutritious components and biologically active substances. The Quercus robur acorn, which belongs to the Fagaceae family, was investigated in a raw, thermally treated form and as an extract that was subsequently dried in a dryer with a fluidized bed. The obtained results regarding the content of tannin, nitrogen containing compounds, macro- and microelements indicate that acorn maintains its functional characteristics after the investigated treatments.

Keywords

• acorn
• tannins
• functional food
• drying
• thermal treatment
• spout-fluidized bed