Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel

详细信息    查看全文

• 作者：Clara Talens^a ; Juan Carlos Arboleya^a ; Marta Castro-Giraldez^b ; ^{marcasgi@upv.es} ; Pedro J. Fito^b
• 关键词：Microwave drying ; Energy consumption ; Citrus by-products ; Orange fibre ; Swelling capacity
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：110-118
• 全文大小：1085 K
• 卷排序：77

文摘

Time and energy consumption are reduced by coupling microwaves to hot air drying. Chemical composition of citrus fibre is not affected by the drying treatment. Coupling microwaves to hot air drying increases particle size of orange fibre. Coupling microwaves to hot air drying improves swelling capacity of orange fibre. The gradient of water chemical potential affects fibre rehydration properties.