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Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Peel

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Abstract

Drying is one of the most cost-effective methods of worthwhile by-product valorisation. This study had two main objectives. The first was to determine the effect of hot air drying (HAD) combined with microwave (MW) irradiation on the treatment kinetics and the macrostructural and microstructural properties of the dried product. The second aim was to develop engineering tools to predict the extent of dehydration. Drying was performed using hot air at 55 °C and the combined (HAD + MW) treatment at different power intensities (2, 4, and 6 W/g). After 5, 15, 40, 60, and 120 min, the mass, surface, volume, water activity and moisture were measured in fresh and dried samples. Sorption isotherms were obtained and fitted to the GAB model, with high correlation coefficients. The macroscopic and microscopic analyses showed shrinkage and swelling in the peel tissue caused by the MW treatment. The HAD + MW methods not only resulted in increased moisture reduction but also induced microstructural changes that generated higher sorption capacity.

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Acknowledgements

The authors would like to thank the Basque Government for the financial support of the project (LasaiFood). They also acknowledge the financial support from the Spanish Ministerio de Economía, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R. This paper is contribution no. 777 from AZTI (Food Research Division). The authors would like to thank the Electronic Microscopy Service of the Universidad Politécnica de Valencia for its assistance in the use of Cryo-SEM.

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Authors and Affiliations

  1. AZTI—Food Research, Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160, Derio, Bizkaia, Spain

    Clara Talens

  2. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain

    Marta Castro-Giraldez & Pedro J. Fito

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  1. Clara Talens
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  2. Marta Castro-Giraldez
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  3. Pedro J. Fito
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Correspondence to Marta Castro-Giraldez.

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Talens, C., Castro-Giraldez, M. & Fito, P.J. Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Peel. Food Bioprocess Technol 11, 723–734 (2018). https://doi.org/10.1007/s11947-017-2041-x

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  • DOI: https://doi.org/10.1007/s11947-017-2041-x

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