Effect of Drying on Porous Characteristics of Orange Peel

Date

2016-11-01

Author

Tamer, Cansu
Isci, Asli
Kutlu, Naciye
Sakiyan, Ozge
Şahin, Serpil
Şümnü, Servet Gülüm

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The purpose of the study was to determine the effects of different temperatures (40, 50 and 60 degrees C) and air velocities (1 and 2 m/s) on shrinkage, porosity, pore size distribution, color and microstructure of orange peel. Empirical models were also proposed to predict shrinkage and porosity as a function of moisture. A strong negative correlation was determined between moisture and shrinkage. Air temperature had no significant impact on the final shrinkage and porosity values. During drying, porosity of the samples first increased until a critical value, at which point further decrease in moisture resulted in collapse of pores. The porosity of the orange peel was correlated with moisture by a third- order polynomial. Pore size distribution curve of raw sample showed two major peaks, a wider and a sharper peak at around 19.8 and 7.18 mu m, respectively. After drying, the peaks became shorter and the curve shifted to the left, indicating that the amount of pores and their diameter decreased. The SEM analysis revealed that at extreme process conditions, the orange peel surface was cracked and the characteristic distribution of the waxy components was obstructed.

Subject Keywords

Biotechnology, Food Science, Engineering (miscellaneous)

URI

https://hdl.handle.net/11511/47579

Journal

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1515/ijfe-2016-0075

Collections

Department of Food Engineering, Article

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Citation Formats

C. Tamer, A. Isci, N. Kutlu, O. Sakiyan, S. Şahin, and S. G. Şümnü, “Effect of Drying on Porous Characteristics of Orange Peel,” INTERNATIONAL JOURNAL OF FOOD ENGINEERING, pp. 921–928, 2016, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47579.