Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Peel

Talens, Clara; Castro‐Giráldez, Marta; Fito, P.

doi:10.1007/s11947-017-2041-x

Cited by 23 publications

(8 citation statements)

References 29 publications

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“…Microwave drying is fast becoming popular. Several researchers have used this method to process banana peels [ 93 , 94 ], orange peels [ 95 , 96 ], lemon peels [ 97 ], papaya peels [ 98 ], pitaya peels [ 99 ], and pomegranate peel waste [ 86 , 88 , 89 ], to name a few. For pomegranate peel processing using microwave drying, the study by Calín-Sánchez et al [ 88 ] on cultivar Mollar de Elche showed that vacuum microwave drying at 240 W provided better results, giving punicalagin isomer contents (α- and β-PC) of 85.6 and 74.6 mg/g of DW, respectively, compared to convective predrying and other microwave drying levels studied ( Table 4 ).…”

Section: Effects Of Drying Methodsmentioning

confidence: 99%

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

et al. 2020

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Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.

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Section: Effects Of Drying Methodsmentioning

confidence: 99%

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

et al. 2020

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“…Therefore, the moisture removal of drying materials is affected by the interaction of hot air and microwave in the MWHA drying process. In the past few years, some studies using the combination of hot air and microwave have been reported for drying food products including soybean [19], potato [20], longan [21], and orange peel [22]. However, up to date, no report has been found on the drying of Chinese yam using MWHA.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

Wang¹,

Liu²,

Yu³

et al. 2019

Processes

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The effect of microwave coupled hot air drying on rehydration ratio (RR) and total sugar content (TSC) of Chinese yam was investigated. Single factor test and response surface methodology were used for process parameter optimization with hot air temperature, hot air velocity, slice thickness, and microwave power density as variables and RR and TSC of dried products as responses. The effect of variables on RR followed the order: slice thickness > hot air temperature > microwave power density > hot air velocity. The effect of variables on TSC followed the order: slice thickness > microwave power density > hot air velocity > hot air temperature. The optimized process parameters were hot air velocity of 2.5 m/s, hot air temperature of 61.7 °C, slice thickness of 8.5 mm, and microwave power density of 5.9 W/g. Under the optimal conditions, the predicted values of RR and TSC were 1.90 g/g and 5.74 g/100 g, respectively, which is very close to corresponding actual values (1.83 g/g and 5.72 g/100 g). The desirability of 0.913 further validated the effectiveness of the model. The findings from this work may apply to other agricultural products.

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“…Although viscosity of both treatments showed similar values [3], the higher swelling capacity of HAD + MW treated fiber provoked a significant decrease in the viscoelasticity of the samples. An increase in particle size due to an increase in porosity during drying [4], improved fiber swelling capacity ( Fig. 4).…”

Section: Fig 3 Dielectric Isotherm At 20 Ghz Of Orange Peel Treated mentioning

confidence: 97%

New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products.

Talens

Castro‐Giráldez

Fito

2018

Proceedings of 21th International Drying Symposium

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The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre

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Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Peel

Cited by 23 publications

References 29 publications

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products.

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