A Comparative Study of Drying Technologies for Apple and Ginger Pomace: Kinetic Modeling and Antioxidant Properties
Beatriz Z. R. Araujo,
Valter F. R. Martins,
Manuela E. Pintado
et al.
Abstract:Apple and ginger mixed pomace is a by-product that can be valorized by drying. In this study, mixed pomace was subjected to hot-air drying (HAD) at 45, 62, and 70 °C and stepwise at 45 °C followed by at 62 °C or the reverse, at 62 °C followed by at 45 °C (2.5 mm layer), and microwave drying (MWD) at 100, 180, and 300 W (2.5 mm and 1.5 mm layers) and stepwise at 100 W followed by at 3000 W (2.5 mm layer). The results show that the Crank model well fitted the HAD kinetics, with a water effective diffusivity (Def… Show more
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