Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel
Elik A. Armağan H.S. Göğüş F. Oboturova N. Nagdalian A. Smaoui S. Shariati M.A.
November 2023Springer Science and Business Media Deutschland GmbH
Biomass Conversion and Biorefinery
2023#13Issue 1615173 - 15183 pp.
The aims of the study were to dry orange peel (OP) by radio frequency-assisted hot air drying (RF-HAD) and conventional hot air drying (HAD), and to investigate the drying efficiency of the drying methods and quality parameters of dried waste. Various electrode gaps (60, 70, and 80 mm) and sample thicknesses (10, 30, and 50 mm) were studied to investigate the effect of RF-HAD on drying characteristics of OP. RF-HAD method showed a shorter drying time (about 74% decrease in the drying time) than HAD method. The electrode gap of 70 mm and the sample thickness of 30 mm were determined as the best conditions of RF-HAD due to providing shorter drying time and better sample quality. Moreover, the samples dried by RF-HAD method had better quality properties (color values, total polyphenol content, total carotene content, ascorbic acid content, antioxidant activity, water retention capacity, flow behavior) than those dried by HAD method. Therefore, outputs of this effective drying technique in terms of time and quality are essential to recover the valuable components from OP.
Color , Orange peel , Powder characteristics , Radio frequency
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Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
Department of Food Technologies and Engineering, Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Stavropol, Russian Federation
Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax, 3018, Tunisia
Semey Branch of Kazakh Research Institute of Processing and Food Industry, Almaty, 050060, Kazakhstan
Department of Food Technology
Department of Food Engineering
Department of Food Technologies and Engineering
Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE)
Semey Branch of Kazakh Research Institute of Processing and Food Industry
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