Abstract
The aim of this work is to establish a comparative investigation of the effect of different drying processes: microwave dehydration (100–600 W), air drying (40–60 °C) and infrared drying (40–60 °C) on drying kinetics and on the main quality attributes (color, total phenols and flavonoids contents, water and oil retention capacities) kinetics’ of lemon (Citrus limon. v. lunari) peels. The experimental drying kinetics’ of lemon peels were fitted to nine thin layer drying models. The Midilli and Kucuk model showed a better fit to experimental drying data for the three drying processes. Microwave drying at 450W preserved the maximum phenols (1.855 ± 0.016 g CAE/100 g DM) and flavonoids (0.802 ± 0.072 g RE/100 g DM) contents respectively. An increase of phenol content was noticed after 9, 13 and 14 min of microwave drying at 600, 450 and 300 W and after 156, 102 and 54 min of infrared drying at 40, 50 and 60 °C. A first-order kinetic model adequately fitted, at the beginning of drying processes, the change of total phenols and flavonoids contents. Total color difference (ΔE) increased progressively with increasing drying time and temperature or microwave power level. ΔE showed a zero-order model whatever the applied drying process. Water retention capacity (WRC) of dried lemon peels decreased during drying processes. However, infrared and microwave drying increased the oil retention capacity (ORC) of lemon peels. The WRC and ORC followed first-order kinetics during air drying and a second order polynomial model during microwave and infrared drying processes.
Similar content being viewed by others
References
Ibarz, A., Barbosa-Canovas, G.V.: Unit Operations in Food Engineering. CRC Press, New York (2000)
Afzal, T.M., Abe, T., Hikida, Y.: Energy and quality aspects during combined FIR-convective drying of barley. J. Food Eng. 42, 177–182 (1999)
Mongpraneet, S., Abe, T., Tsurusaki, T.: Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. J. Food Eng. 55, 147–156 (2002)
Nowak, D., Lewicki, P.P.: (2004). Infrared drying of apple slices. Innov. Sci. Emerg. Technol. 5(3), 353–360
Doymaz, I.: Infrared drying characteristics of Jerusalem artichoke slices. Sigma J. Eng. Nat Sci 35(2), 227–238 (2017)
Nasiroglu, S., Kocabiyik, H.: Thin-layer infrared radiation drying of red pepper slices, 2018. J. Food Process Eng 32, 1–16 (2009)
Afzal, T.M., Abe, T.: Some fundamental attributes of far infrared radiation drying of potato. Drying Technol. 17, 137–155 (1999)
Torringa, E., Esveld, E., Scheewe, I., van den Berg, R., Bartels, P.: Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms. J. Food Eng. 49, 185–191 (2001)
Maskan, M.: Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. J. Food Eng. 48, 177–182 (2001)
Tulasidas, T.N., Raghavan, G.S.V., Mujumdar, A.S.: Microwave drying of grapes in a single mode cavity at 2450 MHz. i. Drying kinetics. Dry. Technol. 13, 1949–1971 (1995)
Chou, S.K., Chua, K.J.: New hybrid drying technologies for heat sensitive foodstuffs. Trends Food Sci. Technol. 12, 359–369 (2001)
Van Boekel, M.A.J.S.: Statistical aspects of kinetic modeling for food science problems. J. Food Sci. 61, 477–489 (1996)
Djendoubi Mrad, N., Boudhrioua, N., Kechaou, N., Courtois, F., Bonazzi, C.: Influence of air drying temperature on kinetics,physicochemical properties, total phenolic content and ascorbic acid of pears. Food Bioprod. Process. 90, 433–441 (2012)
Eim, V.S., Urrea, D., Rosselló, C., García-Pérez, J.V., Femenia, A., et al.: Optimization of the drying process of carrot (Daucus carota v. Nantes) on the basis of quality criteria. Dry. Technol. 31, 951–962 (2013)
Orikasa, T., Koide, S., Okamoto, S., Imaizumi, T., Muramatsu, Y., et al.: Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices. J. Food Eng. 125, 51–58 (2014)
McMinn, W.A.M., Magee, T.R.A.: Kinetics of ascorbic acid degradation and non-enzymic browning in potatoes. Food Bioprod. Process. 75, 223–231 (1997)
Jaiswal, A.K., Abu-Ghannam, N.: Degradation kinetic modelling of colour, texture, polyphenols and antioxidant capacity of york cabbage after microwave processing. Food Res. Int. 53, 125–133 (2013)
Kaymak-Ertekin, F., Gedik, A.: Kinetic modelling of quality deterioration in onions during drying and storage. J. Food Eng. 68, 443–453 (2005)
Maskan, A., Kaya, S., Maskan, M.: Effect of concentration and drying processes on color change of grape juice and leather (pestil). J. Food Eng. 54, 75–80 (2002)
Krokida, M.K., Maroulis, Z.B., Saravacos, G.D.: The effect of the method of drying on the colour of dehydrated products. Int. J. Food Sci. Technol. 36, 53–59 (2001)
Voegel-Turenne, C., Allaf, K., Bouvier, J.M.: Analysis and modeling of browning of the granny smith apple during drying. Dry. Technol. 15, 2587–2596 (1997)
Krokida, M.K., Maroulis, Z.B.: Kinetics on color changes during drying of some fruits and vegetables. Dry. Technol. 16, 667–685 (1998)
Demirhan, E., Ozbek, B.: Colour change kinetics of microwave-dried basil. Dry. Technol. 27, 156–1723 (2009)
Dadali, G., Demirhan, E., Ozbek, B.: Colour change kinetics of spinach undergoing microwave drying. Dry. Technol. 25, 1713–1723 (2007)
Dadali, G., Apar, D.K., Ozbek, B.: Colour change kinetics of okra undergoing microwave drying. Dry. Technol. 25, 925–936 (2007)
González-Molina, E., Domínguez-Perles, R., Moreno, D.A., García-Viguera, C.: Review, natural bioactive compounds of Citrus limon for food and health. J. Pharm. Biomed. Anal. 51, 327–345 (2010)
Aleson-Carbonell, L., Fernández-López, J., Pérez-Alvarez, J.A., Kuri, V.: Characteristics of beef burger as influenced by various types of lemon albedo. Innov. Food Sci. Emerg. Technol. 6, 247–255 (2005)
Aleson-Carbonell, L., Fernández-López, J., Sayas-Barberá, E., Sendra, E., Pérez-Alvarez, J.A.: Utilization of lemon albedo in dry-cured sausages. J. Food Sci. 68, 1826–1830 (2003)
Femenia, A.: High-value co-products from plants: cosmetics and pharmaceuticals. In: Waldron, K.W. (Ed.), Waste Management and Coproduct Recovery in Food Processing. Wood head Publishing Limited, Cambridge (2007)
Femenia, A., García-Pascual, P.G., Simal, S., Rosselló, C.: Effects of heat and dehydration on bioactive polysaccharide acemannan and cell wall polymers from Aloe barbadensis Miller. Carbohyd. Polym. 51, 397–405 (2003)
Ziadi, S., Chebil, S., Melki, I., Ippolito, A., Mliki, A.: Virulence spectra and geographical distribution of Mal Secco disease of citrus caused by Phoma tracheiphila in the Mediterranean countries: Tunisia and Italy. Eur. J. Plant Pathol. 138, 123–131 (2013)
Ghanem, N., Mihoubi, D., Kechaou, N., Mihoubi, B., N: Microwave dehydration of three citrus peel cultivars: effect on water and oil retention capacities, color, shrinkage and total phenols content. Ind. Crop. Prod. 40, 167–177 (2012)
Maskan, M.: Kinetics of colour change of kiwifruits during hot air and microwave drying. J. Food Eng. 48, 169–175 (2001)
Maskan, M.: Microwave/air and Microwave finish drying of banana. J. Food Eng. 44, 71–78 (2000)
Abud Archila, M., Courtois, F., Bonazzi, C., Bimbenet, J.J.: Compartmental model of thin-layer drying kinetics of rough rice. Dry. Technol. 18, 1389–1414 (2000)
Courtois, F., Lebert, A., Duquenoy, A., Lasseran, J.C., Bimbenet, J.J.: Modelling of drying in order to improve processing quality of maize. Dry. Technol. 9, 927–945 (1991)
Timoumi, S., Mihoubi, D., Zagrouba, F.: Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices. LWT 40, 1648–1654 (2007)
O’Callaghan, J.R., Menzies, D.J., Bailey, P.H.: Digital simulation of agricultural dryer performance. J. Agric. Eng. Res. 16, 223–244 (1971)
Page, G.E. (1949). Factors influencing the maximum rates of air drying shelled corn in thin layers. M.S. Thesis, Department of Mechanical Engineering, Purdue University, Purdue, USA
Overhults, D.D., White, G.M., Hamilton, M.E., Ross, I.J.: Drying soybeans with heated air. Trans. ASAE 16, 195–200 (1973)
Henderson, S.M., Pabis, S.: Grain drying theory. I. Temperature effect on drying coefficient. J. Agric. Eng. Res. 6, 169–174 (1969)
Yagcıoglu, A., Degirmencioglu, A., Cagatay, F.: Drying characteristic of laurel leaves under different conditions. In: Proceedings of the 7th International Congress on Agricultural Mechanization and Energy, Adana, Turkey, 26–27 May 1999 (1999)
Sharaf-Eldeen, Y.I., Blaisdell, J.L., Hamdy, M.Y.: A model for ear corn drying. Trans. ASAE 5, 1261–1265 (1980)
Midilli, A., Kucuk, H., Yapar, Z.: A new model for single-layer drying. Dry. Technol. 20, 1503–1513 (2002)
Karathanos, V.T.: Determination of water content of dried fruits by drying kinetics. J. Food Eng. 39, 337–344 (1999)
Georgé, S., Brat, P., Alter, P., Amiot, M.J.: Rapid determination of polyphenols and vitamin C in plant-derived products. J. Agric. Food Chem. 53, 1370–1373 (2005)
Senevirathne, M., Jeon, Y.J., Ha, J.H., Kim, S.H.: Effective drying of citrus by-product by high speed drying: a novel drying technique and their antioxidant activity. J. Food Eng. 92, 157–163 (2009)
Garau, M.C., Simal, S., Rossello, C., Femenia, A.: Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chem. 104, 1014–1024 (2007)
Van Boekel, M.A.J.S.: Kinetic modeling of food quality: a critical review. Food Sci. Food Saf. 7, 144–158 (2008)
Alvarez, C.A., Aguerre, R., Gomez, R., Vidales, S., Alzamora, S.M., et al.: Air dehydration of strawberries: effects of blanching and osmotic pretreatments on the kinetics of moisture transport. J. Food Eng. 25, 167–178 (1995)
Arslan, R., Ozcan, M. M.: Study the effect of sun, oven and microwave drying on quality of onion slices. LWT 43, 1121–1127 (2010)
Nieto, A.B., Salvatori, D.M., Castro, M.A., Alzamora, S.M.: Air drying behavior of apples as affected by blanching and glucose impregnation. J. Food Eng. 36, 63–79 (1998)
Wang, J., Sheng, K.C.: Modeling of muti-layer far-infrared dryer. Dry. Technol. 22, 809–820 (2004)
Prakotmak, P.: Finite element modeling of heat and mass transfer in food materials during microwave heating. J. Appl. Sci. Res. 9, 6115–6121 (2013)
Doymaz, I.: Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.). Energy Convers. Manag. 56, 199–205 (2012)
Arslan, D., Musa Özcan, M.: Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves. Energy Convers. Manag. 49, 1258–1264 (2008)
Meziane, S.: Drying kinetics of olive pomace in a fluidized bed dryer. Energy Convers. Manag. 52, 1644–1649 (2011)
López, J., Uribe, E., Vega-Gálvez, A., Miranda, M., Vergara, J., et al.: Effect of air temperature on drying kinetics, vitamin C, antioxidant activity, total phenolic content, nonenzymatic browning and firmness of blueberries variety O’Neil. Food Bioprocess. Technol. 3, 772–777 (2010)
Lim, Y.Y., Murtijaya, J.: Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT 40, 1664–1669 (2007)
Chan, E.W.C., Lim, Y.Y., Wong, S.K., Lim, K.K., Tan, S.P., et al.: Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chem. 113, 166–172 (2009)
Capecka, E., Marecczek, A., Leja, M.: Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem. 93, 223–226 (2005)
Chen, M.L., Yang, D.J., Liu, S.C.: Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels. Int. J. Food Sci. Technol. 46, 1179–1185 (2011)
Hamrouni-Sellami, I., Rahali, F.Z., Rebey, B., Bourgou, I., Limam, S., F. et al: Total phenolics, flavonoids, and antioxidant activity of sage (Salvia officinalis L.) plants as affected by different drying methods. Food Bioprocess. Technol. 6, 806–817 (2013)
Boudhrioua, N., Bahloul, N., Ben Slimen, I., Kechaou, N.: Comparison on the total phenol contents and the colour of fresh and infrared dried olive leaves. Ind. Crops Prod. 29, 412–419 (2009)
Lee, S.C., Kim, J.W., Ishida, Y., Hasegawa, T., Kitagawa, K.: (2007). Application of far-infrared and subcritical water for recovering antioxidant compounds from rice hulls. In: Proceedings of the International Symposium on Eco Topia Science, ISETS
Lee, S.C., Jeong, S.M., Kim, S.Y.: Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls. Food Chem. 94, 489–493 (2006)
Jeong, S.M., Kim, S.Y., Kim, D.R., Jo, S.C., Nam, K.C., et al.: Effect of heat treatment on the antioxidant activity of extracts from citrus peels. J. Agric. Food Chem. 52, 3389–3393 (2004)
Caro, A.D., Piga, A.P., Pinna, I., Fenu, P.M., Agabbio, M.: Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes. J. Agric. Food Chem. 52, 4780–4784 (2004)
Inchuen, S., Narkrugsa, W., Pornchaloempong, P.: Effect of drying methods on chemical composition, color and antioxidant properties of Thai red curry powder. Kasetsart. J. Nat. Sci. 44, 142–151 (2010)
Niwa, Y., Kanoh, T., Kasama, T., Neigishi, M.: Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. Drugs Under Experim. Clin. Res. 14, 361–372 (1988)
Lee, S.C., Kim, J.H., Jeong, S.M., Kim, D.R., Ha, J.U., et al.: Effect of far-infrared radiation on the antioxidant activity of rice hulls. J. Agric. Food Chem. 51, 4400–4403 (2003)
Bal, L.M., Kar, A., Satya, S., Naik, S.N.: Kinetics of colour change of bamboo shoot slices during microwave drying. Int. J. Food Sci. Technol. 46, 827–833 (2011)
Fleury, N., Lahaye, M.: Chemical and physico-chemical characterization of fibers from Laminaria digitata (Kombu Breton): a physiological approach. J. Sci. Food Agric. 55, 389–400 (1991)
Femenia, A., Selvendran, R.R., Ring, S.G., Robertson, J.A.: Effects of heat treatment and dehydration on properties of cauliflower fiber. J. Agric. Food Chem. 47, 728–732 (1999)
Ramallo, L.A., Mascheroni, R.H.: Quality evaluation of pineapple fruit during drying process. Food Bioprod. Process. 90, 275–283 (2012)
Grigelmo-Miguel, N., Martín-Belloso, O.: Influence of fruit dietary fiber addition on physical and sensorial properties of strawberry jams. J. Food Eng. 41, 13–21 (1999)
Lario, Y., Sendra, E., Garcia-Perez, J., Fuentes, C., Sayas-Barbera, E., et al.: Preparation of high dietary fiber powder from lemon juice by- products. Innov. Food Sci. Emerg. Technol. 5, 113–117 (2004)
Grigelmo-Miguel, N., Martin-Belloso, O.: Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. LWT 32, 503–508 (1999)
Garau, M.C., Simal, S., Femenia, A., Rossello, C.: Drying of orange skin: drying kinetics modelling and functional properties. J. Food Eng. 75, 288–295 (2006)
Ubando-Rivera, J., Navarro-Ocaña, A., Valdivia-López, M.A.: Maxican lime peel: comparative study on contents of dietary fiber and associated antioxidant activity. Food Chem. 89, 57–61 (2005)
Robertson, J.A., Monredo, F.D., Dysseler, P., Guillon, F., Amado, R., et al.: Hydration properties of dietary fiber and resistant starch: a European Collaborative Study. LWT 33, 72–79 (2000)
Thibault, J.F., Lahaye, M., Guillon, F.: Physico-chemical properties of food plant cell walls. In: Schweizer, T.F., Edwards, C.A. (eds.) Dietary Fiber: A Component of Food. Springer, London (1992)
Acknowledgements
This work was financially supported by the Tunisian Ministry of Higher Education and Scientific Research. The authors gratefully acknowledge Pr Rawdha GHANEM for her proof reading of the paper in English.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ghanem, N., Mihoubi, D., Bonazzi, C. et al. Drying Characteristics of Lemon By-product (Citrus limon. v. lunari): Effects of Drying Modes on Quality Attributes Kinetics’. Waste Biomass Valor 11, 303–322 (2020). https://doi.org/10.1007/s12649-018-0381-z
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12649-018-0381-z