Drying ofCitrus sinensisPeels in an Inert Fluidized Bed: Kinetics, Microbiological Activity, Vitamin C, and Limonene Determination

Effect of different drying methods on chemical composition and bioactivity of finger citron polysaccharides

“…To date, the studies have been mainly focused on the influence of the drying methods on the essential oils or volatile fractions of Citrus herbs in order to optimize the drying [11,12]. Polysaccharides extracted from FC fruits (FCPs) are of particular interest because of their effective bioactivities, such as antioxidant [3].…”

Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel

“…The main preparation method of dried tangerine peel, sun drying, has the advantages of low cost and simple operations. However, the quality of tangerine peels dried in the sun was inhomogeneous and unstable because it was very susceptible to weather and environments variations, such as natural disasters, insects, and dust [ 12 ]. Moreover, the sun drying method is very time-consuming to produce dried tangerine peel, making it vital to seek new drying methods for production.…”

“…In spite of previous studies on drying processes of tangerine peels [ 12 , 16 , 17 ], there is no detailed report on the influence of different drying methods on the nutraceutical components in tangerine peels, which are important indexes for assessing the quality of dried tangerine peel. This study systematically investigated the influence of different drying methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) on the main compositions of tangerine peels (moisture, soluble solid, reducing sugars, total sugar, crude fiber, titratable acid, ash content, and minerals), major functional components (total phenolic compounds, total flavonoids, hesperidin, synephrine, and vitamin C), and the antioxidant activity of the dried tangerine peels.…”

“Um Engenheiro Necessita Comunicar-Se De Forma Eficiente?”: Reflexões Sobre Práticas Comunicacionais

“…O bom ajuste desta equação pode ser associado a seus caracteres exponenciais e de potência. Esta equação também apresenta bons ajustes aos dados de desidratação e secagem de diversos produtos agrícolas, sendo empregada para figos , yacon (Shi et al, 2013) e casca de limões (Tasirin et al, 2014).…”