Effects of post-drying methods on pomelo fruit peels

Rahman, Nur Farhana Abd; Shamsudin, Rosnah; Ismail, Amin; Shah, Nor Nadiah Abdul Karim

doi:10.1007/s10068-016-0102-y

Cited by 16 publications

(10 citation statements)

References 22 publications

(34 reference statements)

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“…Comparing the drying methods in terms of ΔC and ΔE values, it was seen that the FD caused a little less change. Similar results were observed in the literature in terms of color changes of dried pomelo peels [47].…”

Section: Activation Energy and Effective Moisture Diffusivitysupporting

confidence: 92%

Pomelo (Citrus Maxima) Kabuğu Kuruma Karakteristiğinin Modellenmesi

Tuncer

Güler

Usta

2020

El-Cezeri Fen Ve Mühendislik Dergisi

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Drying is a technique frequently used for agricultural food products to preserve them in long time periods. In this work, drying characteristics of Pomelo fruit (Citrus Maxima) peel for different drying techniques as microwave drying (MW), forced convection drying (FC) and freeze drying (FD) were determined. Experiments were conducted for two slab thicknesses (1 cm and 0.5 cm) in albedo part of the fruit peel. In addition, activation energy and effective diffusivity values also color properties were calculated for different drying techniques in both sizes. For FC, MW, and FD, drying times were determined as 34 min, 24 min, 410 min for thin slabs and 44 min, 30 min and 540 min for thick slabs, respectively. 0.5 cm thick peels had lower moisture content in a shorter drying period and when the slice thickness was reduced, the drying rate was increased nearly by 25%. By mathematical modelling with 11 different thin layer models, the best fitted kinetics models were found as Logarithmic, Diffusion Approach and Modified Henderson & Pabis models. At constant thickness, the highest effective diffusivity values were determined for the MW drying (1.925x10-8 for thin slab, 7.295x10-8 for thick slab). As for the color measurements, L*, a*, b* values generally have significant differences from fresh pomelo peel samples that the closest values to the fresh samples were obtained from freeze drying experiment.

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Section: Activation Energy and Effective Moisture Diffusivitysupporting

confidence: 92%

Pomelo (Citrus Maxima) Kabuğu Kuruma Karakteristiğinin Modellenmesi

Tuncer

Güler

Usta

2020

El-Cezeri Fen Ve Mühendislik Dergisi

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“…The ash content consistently decreased after drying. Ash content represents the total content of minerals [ 30 ]. Similar results were obtained in mineral determination.…”

Section: Resultsmentioning

confidence: 99%

Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel

Tian

Zhao

et al. 2017

International Journal of Analytical Chemistry

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To establish the most convenient and effective method to dry tangerine peels, different methods (sun drying, hot-air drying, freeze drying, vacuum drying, and medium- and short-wave infrared drying) were exploited. Our results indicated that medium- and short-wave infrared drying was the best method to preserve nutraceutical components; for example, vitamin C was raised to 6.77 mg/g (D.W.) from 3.39 mg/g (sun drying). Moreover, the drying time can be shortened above 96% compared with sun drying. Importantly, the efficiency of DPPH radical scavenging was enhanced from 26.66% to 55.92%. These findings would provide a reliable and time-saving methodology to produce high-quality dried tangerine peels.

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“…[37] also reported that sweet potato tuber (1.82 %) and flour (1.70 %) were not considered as rich protein sources. However, they contain a kind of protein known as sporamin that highly nutritional and biological potential [39]. In addition, the lower protein content during tubers generation might due to the increase in average mass and the accumulation of starch [40].…”

Section: Crude Protein (Cp)mentioning

confidence: 99%

“…Hence, it can easily be adjusted by a food processor for desired fat levels [4] and compensated by the ingredients in the food products which contain more fat [37]. Moreover, [39] stated that the fat content is important for sustaining texture, flavor and pigments of fruits.…”

Section: Crude Fatmentioning

confidence: 99%

Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

et al. 2021

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In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

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Effects of post-drying methods on pomelo fruit peels

Cited by 16 publications

References 22 publications

Pomelo (Citrus Maxima) Kabuğu Kuruma Karakteristiğinin Modellenmesi

Pomelo (Citrus Maxima) Kabuğu Kuruma Karakteristiğinin Modellenmesi

Infrared Drying as a Quick Preparation Method for Dried Tangerine Peel

Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

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