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Title: Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel
Authors: Talens, Clara; Carlos Arboleya, Juan; Castro-Giraldez, Marta; Fito, Pedro J.
Citation: LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 77, 110-118
Abstract: Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92\% reduction in processing time and 77\% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physicochemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties. (C) 2016 Elsevier Ltd. All rights reserved.
Keywords: Microwave drying; Energy consumption; Citrus by-products; Orange fibre; Swelling capacity; HYDRATION PROPERTIES; THERMODYNAMIC MODEL; FOOD-PRODUCTS; CITRUS FIBER; BY-PRODUCTS; FRUIT; RHEOLOGY; QUALITY; TOMATO; WATER
Issue Date: 2017
Type: Article
Language: English
DOI: 10.1016/j.lwt.2016.11.036
ISSN: 0023-6438
E-ISSN: 1096-1127
Funder: Basque Government
Universidad Politecnica de Valencia [PAID-10-14]
Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I + D + i orientada a los Retos de la Sociedad [AGL2016-80643-R]
Appears in Publication types:Artículos científicos

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