Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee

[EN] Drying is one of the most cost-effective methods of worthwhile by-product valorisation. This study had two main objectives. The first was to determine the effect of hot air drying (HAD) combined with microwave (MW) irradiation on the treatment kinetics and the macrostructural and microstructura...

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Detalles Bibliográficos
Autores: Talens Vila, Clara, Castro Giraldez, Marta|||0000-0001-9360-6869, Fito, Pedro J.|||0000-0001-9666-276X
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/115813
Acceso en línea:https://riunet.upv.es/handle/10251/115813
Access Level:acceso abierto
Palabra clave:Hot air microwave drying
Orange peel
Isotherm
Isosteric heat
Microstructure
Water retention capacity
TECNOLOGIA DE ALIMENTOS
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spelling Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange PeeTalens Vila, ClaraCastro Giraldez, Marta|||0000-0001-9360-6869Fito, Pedro J.|||0000-0001-9666-276XHot air microwave dryingOrange peelIsothermIsosteric heatMicrostructureWater retention capacityTECNOLOGIA DE ALIMENTOS[EN] Drying is one of the most cost-effective methods of worthwhile by-product valorisation. This study had two main objectives. The first was to determine the effect of hot air drying (HAD) combined with microwave (MW) irradiation on the treatment kinetics and the macrostructural and microstructural properties of the dried product. The second aim was to develop engineering tools to predict the extent of dehydration. Drying was performed using hot air at 55 A degrees C and the combined (HAD + MW) treatment at different power intensities (2, 4, and 6 W/g). After 5, 15, 40, 60, and 120 min, the mass, surface, volume, water activity and moisture were measured in fresh and dried samples. Sorption isotherms were obtained and fitted to the GAB model, with high correlation coefficients. The macroscopic and microscopic analyses showed shrinkage and swelling in the peel tissue caused by the MW treatment. The HAD + MW methods not only resulted in increased moisture reduction but also induced microstructural changes that generated higher sorption capacity.The authors would like to thank the Basque Government for the financial support of the project (LasaiFood). They also acknowledge the financial support from the Spanish Ministerio de Economia, Industria y Competitividad, Programa Estatal de I+D+i orientada a los Retos de la Sociedad AGL2016-80643-R. This paper is contribution no. 777 from AZTI (Food Research Division). The authors would like to thank the Electronic Microscopy Service of the Universidad Politecnica de Valencia for its assistance in the use of Cryo-SEM.Springer-VerlagDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalMinisterio de Economía y CompetitividadRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-01-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/115813reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2016-80643-R UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVEopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1158132026-06-13T07:49:27Z
dc.title.none.fl_str_mv Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
title Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
spellingShingle Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
Talens Vila, Clara
Hot air microwave drying
Orange peel
Isotherm
Isosteric heat
Microstructure
Water retention capacity
TECNOLOGIA DE ALIMENTOS
title_short Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
title_full Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
title_fullStr Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
title_full_unstemmed Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
title_sort Effect of Microwave Power Coupled with Hot Air Drying on Sorption Isotherms and Microstructure of Orange Pee
dc.creator.none.fl_str_mv Talens Vila, Clara
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author Talens Vila, Clara
author_facet Talens Vila, Clara
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author_role author
author2 Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author2_role author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Ministerio de Economía y Competitividad
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Hot air microwave drying
Orange peel
Isotherm
Isosteric heat
Microstructure
Water retention capacity
TECNOLOGIA DE ALIMENTOS
topic Hot air microwave drying
Orange peel
Isotherm
Isosteric heat
Microstructure
Water retention capacity
TECNOLOGIA DE ALIMENTOS
description [EN] Drying is one of the most cost-effective methods of worthwhile by-product valorisation. This study had two main objectives. The first was to determine the effect of hot air drying (HAD) combined with microwave (MW) irradiation on the treatment kinetics and the macrostructural and microstructural properties of the dried product. The second aim was to develop engineering tools to predict the extent of dehydration. Drying was performed using hot air at 55 A degrees C and the combined (HAD + MW) treatment at different power intensities (2, 4, and 6 W/g). After 5, 15, 40, 60, and 120 min, the mass, surface, volume, water activity and moisture were measured in fresh and dried samples. Sorption isotherms were obtained and fitted to the GAB model, with high correlation coefficients. The macroscopic and microscopic analyses showed shrinkage and swelling in the peel tissue caused by the MW treatment. The HAD + MW methods not only resulted in increased moisture reduction but also induced microstructural changes that generated higher sorption capacity.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/115813
url https://riunet.upv.es/handle/10251/115813
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 AGL2016-80643-R UTILIZACION DE LAS PROPIEDADES DIELECTRICAS EN EL CONTROL DE LA CALIDAD Y DE LA SEGURIDAD DE LA CARNE DE AVE
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer-Verlag
publisher.none.fl_str_mv Springer-Verlag
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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