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
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.