@article{article_320520, title={Effects of different drying methods on C-phycocyanin content of Spirulina platensis powder}, journal={Ege Journal of Fisheries and Aquatic Sciences}, volume={34}, pages={129–132}, year={2017}, DOI={10.12714/egejfas.2017.34.2.02}, author={Güroy, Betül and Karadal, Onur and Mantoğlu, Serhan and Cebeci, Oya İrmak}, keywords={Spirulina platensis,C-phycocyanin,drying mehod,freeze-drying}, abstract={<div style="border-top:solid 1pt;border-left:none;border-bottom:solid 1pt;border-right:none;padding:1pt 0cm 1pt 0cm;"> <p class="MsoNormal" style="text-align:justify;border:none;padding:0cm;"> <span lang="en-us" style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;" xml:lang="en-us">The aim of this research was to determine the effects of different drying
methods on C-phycocyanin extracted from <i>Spirulina
platensis </i>. Two different drying techniques, including freeze-drying and
oven-drying, were used in this research. 27.3% phycocyanin content was
determined by freeze drying. Compared with that group, by oven drying method
has been observed loss of 35.4% phycocyanin. The phycocyanin purity ratio (A <sub>620 </sub>
/ A <sub>280 </sub>) was found 1.26 and 1.16 by using freeze drying method and
oven drying method, respectively. </span> <span style="font-size:8pt;font-family:’Arial Narrow’, sans-serif;"> </span> </p> <p> </p> </div>}, number={2}, publisher={Ege University}