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Convective drying of orange pomace at different temperatures and characterization of the obtained powders

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Abstract

In the present study drying of orange pomace was carried out at 50, 60 and 70 °Cand drying kinetics was evaluated. The characterization of the orange pomace powder dried at the three different temperatures was carried out. Modified page model was found to best fit the data on drying, whereas effective moisture diffusivity ranged from 3.34 × 10–10 to 1.06 × 10–9 m2/s and the activation energy obtained was 53.07 kJ/mol. The results from powder characterization showed that the chemical composition, water holding capacity and oil holding capacity were not influenced by temperature. The emulsifying activity, swelling capacity and crystallinity were improved by increasing the temperature of drying. The antioxidant capacity and vitamin C content were observed to decrease with increase in drying temperature. There were no noticeable changes in the functional groups or structure due to temperature.

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Data availability

Data will be available on request.

Abbreviations

ANOVA:

Analysis of variance

CrI:

Crystallinity index

D 0 :

Pre-exponential factor of Arrhenius equation (m2/s)

D eff :

Effective moisture diffusivity (m2/s)

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

DTG:

Derivative of thermogravimetric

Ea :

activation energy (J/mol)

EA:

Emulsifying ability

FTIR:

Fourier transform infra-red

MR:

Moisture ratio

OHC:

Oil holding capasity

OP:

Orange pomace

R2 :

Coefficient of determination

RMSE:

Root mean square error

SEM:

Scanning electron microscopy

SSE:

Sum of square of error

TG:

Thermogravimetric

WHC:

Water holding capacity

X(t):

Moisture content at any given time

X0 :

Initial moisture content

Xe :

Equilibrium moisture content

XRD:

X-ray diffraction

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Acknowledgements

The authors acknowledge the financial help received from UGC-SAP (DRS-I) and DST-FIST for carrying out the work.

Funding

The authors acknowledge the financial help received from UGC-SAP (DRS-I) and DST-FIST for carrying out the work.

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Author notes

  1. Syeda Muntazima Afrin and Arijit Acharjee have contributed equally towards the manuscript.

Authors and Affiliations

  1. Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, 784028, India

    Syeda Muntazima Afrin, Arijit Acharjee & Nandan Sit

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  1. Syeda Muntazima Afrin
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Contributions

SMA: Formal analysis, investigation, methodology, writing- original draft, validation; AA: Formal analysis, investigation, methodology, writing- original draft, validation; NS: Conceptualization, Data curation, project administration, resopurces, supervision, visualization, writing- review & editing.

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Correspondence to Nandan Sit.

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Afrin, S.M., Acharjee, A. & Sit, N. Convective drying of orange pomace at different temperatures and characterization of the obtained powders. J Food Sci Technol 59, 1040–1052 (2022). https://doi.org/10.1007/s13197-021-05108-2

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  • DOI: https://doi.org/10.1007/s13197-021-05108-2

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