Skip to main content
SpringerLink
Log in

Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel

  • Original Article
  • Published:
Biomass Conversion and Biorefinery Aims and scope Submit manuscript

Abstract

The aims of the study were to dry orange peel (OP) by radio frequency-assisted hot air drying (RF-HAD) and conventional hot air drying (HAD), and to investigate the drying efficiency of the drying methods and quality parameters of dried waste. Various electrode gaps (60, 70, and 80 mm) and sample thicknesses (10, 30, and 50 mm) were studied to investigate the effect of RF-HAD on drying characteristics of OP. RF-HAD method showed a shorter drying time (about 74% decrease in the drying time) than HAD method. The electrode gap of 70 mm and the sample thickness of 30 mm were determined as the best conditions of RF-HAD due to providing shorter drying time and better sample quality. Moreover, the samples dried by RF-HAD method had better quality properties (color values, total polyphenol content, total carotene content, ascorbic acid content, antioxidant activity, water retention capacity, flow behavior) than those dried by HAD method. Therefore, outputs of this effective drying technique in terms of time and quality are essential to recover the valuable components from OP.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Data Availability

The data and materials used and/or analyzed during the present study are available. The authors will provide additional details if required.

References

  1. Farahmandfar R, Tirgarian B, Dehghan B, Nemati A (2020) Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods. Food Sci Nutr 8:124–138. https://doi.org/10.1002/fsn3.1279

    Article  Google Scholar 

  2. FAO (2021) Citrus Fruit Fresh and Processed Statistical Bullet 2020. https://www.fao.org/3/cb6492en/cb6492en.pdf. Accessed 15 May 2023

    Google Scholar 

  3. Deng LZ, Mujumdar AS, Yang WX, Zhang Q, Zheng ZA, Wu M, Xiao HW (2020) Hot air impingement drying kinetics and quality attributes of orange peel. J Food Process Preserv 44:e14294. https://doi.org/10.1111/jfpp.14294

    Article  Google Scholar 

  4. Siddiqui SA, Pahmeyer MJ, Assadpour E, Jafari SM (2022) Extraction and purification of D-limonene from Orange Peel Wastes: recent advances. Ind Crops Prod 177:114484. https://doi.org/10.1016/j.indcrop.2021.114484

    Article  Google Scholar 

  5. Zabaniotou A, Huisingh D (2019) Food waste reduction and valorisation: sustainability assessment and policy analysis. J Clean Prod 207:788

    Article  Google Scholar 

  6. Garau MC, Simal S, Rosselló C, Femenia A (2007) 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(3):1014–1024. https://doi.org/10.1016/j.foodchem.2007.01.009

    Article  Google Scholar 

  7. Talens C, Castro-Giraldez M, Fito PJ (2017) Effect of microwave power coupled with hot air drying on sorption isotherms and microstructure of orange peel. Food Bioproc Tech 11(4):723–734. https://doi.org/10.1007/s11947-017-2041-x

    Article  Google Scholar 

  8. Phuon V, Ramos IN, Brandão TR, Silva CL (2021) Assessment of the impact of drying processes on orange peel quality characteristics. J Food Process Eng 45(7). https://doi.org/10.1111/jfpe.13794

  9. Zhou X, Wang S (2018) Recent developments in radio frequency drying of food and agricultural products: a review. Dry Technol 37(3):271–286. https://doi.org/10.1080/07373937.2018.1452255

    Article  Google Scholar 

  10. Piskov, S., Timchenko, L., Avanesyan, S., Siddiqui, S. A., Sizonenko, M., Kurchenko, V., . . . Ibrahim, S. A. (2022). A comparative study on the structural properties and lipid profile of mushroom (Pleurotus ostreatus) powder obtained by different drying methods. Agriculture, 12(10), 1590. https://doi.org/10.3390/agriculture12101590

    Article  Google Scholar 

  11. Piskov S, Timchenko L, Grimm W, Rzhepakovsky I, Avanesyan S, Sizonenko M, Kurchenko V (2020) Effects of various drying methods on some physico-chemical properties and the antioxidant profile and ace inhibition activity of oyster mushrooms (pleurotus ostreatus). Foods 9(2):160. https://doi.org/10.3390/foods9020160

    Article  Google Scholar 

  12. Elik A (2021) Hot air-assisted radio frequency drying of black carrot pomace: kinetics and product quality. Innov Food Sci Emerg Technol 73:102800. https://doi.org/10.1016/j.ifset.2021.102800

    Article  Google Scholar 

  13. Özbek HN (2021) Radio frequency-assisted hot air drying of carrots for the production of carrot powder: kinetics and product quality. LWT-Food Sci Technol 152:112332. https://doi.org/10.1016/j.lwt.2021.112332

    Article  Google Scholar 

  14. Nozad M, Khojastehpour M, Tabasizadeh M, Azizi M, Miraei Ashtiani S, Salarikia A (2016) Characterization of hot-air drying and infrared drying of Spearmint (Mentha spicata L.) leaves. J Food Meas Charact 10(3):466–473. https://doi.org/10.1007/s11694-016-9325-0

    Article  Google Scholar 

  15. Wei Z, Duan Z, Tang X, Qin Y, Zhou S, Duan W, Liu Y (2022) Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices. J Food Meas Charact 16(2):1744–1753. https://doi.org/10.1007/s11694-021-01273-2

    Article  Google Scholar 

  16. Awuah GB, Ramaswamy HS, Tang J (2014) Radio-frequency heating in food processing: principles and applications. CRC Press

    Book  Google Scholar 

  17. Altin O, Marra F, Erdogdu F (2022) Computational study for natural convection effects on temperature during batch and continuous industrial scale radio frequency tempering/thawing processes. J Food Eng 312:110743. https://doi.org/10.1016/j.jfoodeng.2021.110743

    Article  Google Scholar 

  18. Horuz E, Bozkurt H, Karataş H, Maskan M (2017) Drying kinetics of apricot halves in a microwave-hot air hybrid oven. Heat Mass Transf 53(6):2117–2127. https://doi.org/10.1007/s00231-017-1973-z

    Article  Google Scholar 

  19. Doymaz İ (2016) Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices. Heat Mass Transf 53(1):25–35. https://doi.org/10.1007/s00231-016-1791-8

    Article  Google Scholar 

  20. AOAC (1995) Official methods of analysis of AOAC international in Washington, DC. https://www.aoac.org/scientific-solutions/standards-and-official-methods/. Accessed 15 May 2023

    Google Scholar 

  21. Sreeramulu D, Raghunath M (2010) Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India. Food Res Int 43(4):1017–1020. https://doi.org/10.1016/j.foodres.2010.01.009

    Article  Google Scholar 

  22. Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent in Methods in enzymology. Elsevier, pp 152–178

    Google Scholar 

  23. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem 239(1):70–76. https://doi.org/10.1006/abio.1996.0292

    Article  Google Scholar 

  24. Sass-Kiss A, Kiss J, Milotay P, Kerek MM, Toth-Markus M (2005) Differences in anthocyanin and carotenoid content of fruits and vegetables. Food Res Int 38(8-9):1023–1029. https://doi.org/10.1016/j.foodres.2005.03.014

    Article  Google Scholar 

  25. Gong C, Liao M, Zhang H, Xu Y, Miao Y, Jiao S (2020) Investigation of hot air–assisted radio frequency as a final-stage drying of pre-dried carrot cubes. Food Bioproc Tech 13(3):419–429. https://doi.org/10.1007/s11947-019-02400-0

    Article  Google Scholar 

  26. Elik A, Koçak Yanık D, Göğüş F (2021) A comparative study of encapsulation of carotenoid enriched-flaxseed oil and flaxseed oil by spray freeze-drying and spray drying techniques. LWT-Food Sci Technol 143:111153. https://doi.org/10.1016/j.lwt.2021.111153

    Article  Google Scholar 

  27. Hou L, Zhou X, Wang S (2020) Numerical analysis of heat and mass transfer in kiwifruit slices during combined radio frequency and vacuum drying. Int J Heat Mass Transf 154:119704. https://doi.org/10.1016/j.ijheatmasstransfer.2020.119704

    Article  Google Scholar 

  28. Ozturk S, Kong F, Singh RK, Kuzy JD, Li C (2017) Radio frequency heating of corn flour: heating rate and uniformity. Innov Food Sci Emerg Technol 44:191–201. https://doi.org/10.1016/j.ifset.2017.05.001

    Article  Google Scholar 

  29. Li H, Wang J, Wang S, Ling B (2022) Performance evaluation of the double screw conveyor in radio frequency systems: heating uniformity and quality of granular foods. Innov Food Sci Emerg Technol 77:102990. https://doi.org/10.1016/j.ifset.2022.102990

    Article  Google Scholar 

  30. Ai Z, Zhu G, Zheng Z, Xiao H, Mowafy S, Liu Y (2023) Successive two-stage hot air-drying with humidity control combined radio frequency drying improving drying efficiency and nutritional quality of Amomi fructus. Food Bioproc Tech 16(1):149–166. https://doi.org/10.1007/s11947-022-02928-8

    Article  Google Scholar 

  31. Ai Z, Mowafy S, Liu Y (2022) Comparative analyses of five drying techniques on drying attributes, physicochemical aspects, and flavor components of Amomum villosum fruits. LWT-Food Sci Technol 154:112879. https://doi.org/10.1016/j.lwt.2021.112879

    Article  Google Scholar 

  32. Mennouche D, Hadibi T, Boubekri A, Boudouaya A, Benseddik A, Arıcı M, Kumar A, Yunfeng W (2023) Experimental approach and optimization of hot air drying tomato waste using response surface methodology. Energy Sources A: Recovery Util Environ Eff 45(1):1048–1065. https://doi.org/10.1080/15567036.2023.2175937

    Article  Google Scholar 

  33. Mahmood N, Liu Y, Munir Z, Zhang Y, Niazi BMK (2022) Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy. LWT-Food Sci Technol 158:113131. https://doi.org/10.1016/j.lwt.2022.113131

    Article  Google Scholar 

  34. Wang C, Kou X, Zhou X, Li R, Wang S (2021) Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot. Innov Food Sci Emerg Technol 69:102667. https://doi.org/10.1016/j.ifset.2021.102667

    Article  Google Scholar 

  35. Wang W, Wang W, Wang Y, Yang R, Tang J, Zhao Y (2020) Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona). J Food Eng 279:109956. https://doi.org/10.1016/j.jfoodeng.2020.109956

    Article  Google Scholar 

  36. Shewale SR, Rajoriya D, Bhavya ML, Hebbar HU (2021) Application of radiofrequency heating and low humidity air for sequential drying of apple slices: process intensification and quality improvement. LWT-Food Sci Technol 135:109904. https://doi.org/10.1016/j.lwt.2020.109904

    Article  Google Scholar 

  37. Zhou X, Xu R, Zhang B, Pei S, Liu Q, Ramaswamy HS, Wang S (2018) Radio frequency-vacuum drying of kiwifruits: kinetics, uniformity, and product quality. Food Bioproc Tech 11(11):2094–2109. https://doi.org/10.1007/s11947-018-2169-3

    Article  Google Scholar 

  38. Zhang H, Gong C, Wang X, Liao M, Yue J, Jiao S (2018) Application of hot air-assisted radio frequency as second stage drying method for mango slices. J Food Process Eng 42(2):e12974. https://doi.org/10.1111/jfpe.12974

    Article  Google Scholar 

  39. Liu Y, Wang L, Liu F, Pan S (2016) Effect of grinding methods on structural, physicochemical, and functional properties of insoluble dietary fiber from orange peel. Int J Polym Sci 2016:e6269302. https://doi.org/10.1155/2016/6269302

    Article  Google Scholar 

  40. Kapoor R, Feng H (2022) Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders: the effect of drying methods. Powder Technol 395:290–300. https://doi.org/10.1016/j.powtec.2021.09.058

    Article  Google Scholar 

  41. Traina K, Cloots R, Bontempi S, Lumay G, Vandewalle N, Boschini F (2013) Flow abilities of powders and granular materials evidenced from dynamical tap density measurement. Powder Technol 235:842–852. https://doi.org/10.1016/j.powtec.2012.11.039

    Article  Google Scholar 

  42. Kute AB, Mohapatra D, Kotwaliwale N, Giri SK, Sawant BP (2019) Characterization of pectin extracted from orange peel powder using microwave-assisted and acid extraction methods. Agric Res 9:241–248. https://doi.org/10.1007/s40003-019-00419-5

    Article  Google Scholar 

  43. Çalışkan Koç G, Yüksel AN, Baş E, Erdoğan SL (2020) Foam mat drying of taro (Colocasia esculenta): the effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour. J Food Process Eng 43(11). https://doi.org/10.1111/jfpe.13516

Download references

Author information

Authors and Affiliations

  1. Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey

    Aysel Elik

  2. Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey

    Hikmet Sabri Armağan & Fahrettin Göğüş

  3. Department of Food Technologies and Engineering, Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Stavropol, Russia

    Natalya Oboturova & Andrey Nagdalian

  4. Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018, Sfax, Tunisia

    Slim Smaoui

  5. Semey Branch of Kazakh Research Institute of Processing and Food Industry, 050060, Almaty, Kazakhstan

    Mohammad Ali Shariati

Authors
  1. Aysel Elik
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hikmet Sabri Armağan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Fahrettin Göğüş
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Natalya Oboturova
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Andrey Nagdalian
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Slim Smaoui
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Mohammad Ali Shariati
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Conceptualization, A.E. and F.G.; methodology, A.E. and F.G.; software, A.N..; validation, F.G.; formal analysis, N.O.; investigation, A.E., H.S.A.; resources, N.O., and M.A.S.; data curation, A.E. and F.G..; writing—original draft preparation, A.E., H.S.A., and F.G.; writing—review and editing, M.A.S., A.N., and S. S; supervision, F.G.

All authors have read and agreed to the published version of the manuscript.

Corresponding author

Correspondence to Slim Smaoui.

Ethics declarations

Ethics approval

All authors were governed by ethics and professionalism.

Conflict of interest

The authors declare no competing interests.

Additional information

Publisher’s note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Elik, A., Armağan, H.S., Göğüş, F. et al. Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel. Biomass Conv. Bioref. 13, 15173–15183 (2023). https://doi.org/10.1007/s13399-023-04336-0

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13399-023-04336-0

Keywords

Search

Navigation