期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 77, 期 -, 页码 110-118出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2016.11.036
关键词
Microwave drying; Energy consumption; Citrus by-products; Orange fibre; Swelling capacity
资金
- 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]
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.
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