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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

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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

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dc.contributor.author Talens Vila, Clara es_ES
dc.contributor.author Arboleya, Juan Carlos es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.date.accessioned 2018-06-21T04:25:25Z
dc.date.available 2018-06-21T04:25:25Z
dc.date.issued 2017 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/104454
dc.description.abstract [EN] Orange by-products are an excellent source of dietary fibre. The main objective of this work was to compare the physico-chemical and technological properties of fibres obtained from orange by-products by applying two different drying methods: hot air (HAD) and hot air coupled with microwave drying (HAD + MW). Process efficiency was also compared. 92% reduction in processing time and 77% reduction in energy consumption was achieved with HAD + MW. The drying treatment did not affect the physico-chemical properties of the fibres; however, the shrinkage-swelling phenomena that occurred during drying changed the rehydration properties of the fibre. HAD mainly affected the mechanical energy whereas HAD + MW affected the surface tension. An increase in particle size due to an increase in porosity during HAD + MW improved the fibre swelling capacity. HAD + MW can reduce drying time resulting in a more efficient drying process that positively affects the orange fibre's technological properties. es_ES
dc.description.sponsorship The authors would like to acknowledge the Basque Government for the financial support of the project (LasaiFood). The author Marta Castro-Giraldez wants to thanks to the UPV Postdoctoral Program (PAID-10-14) from Universidad Politecnica de Valencia for their support. The authors 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 738 from AZTI (New Foods).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation AEI/AGL2016-80643-R es_ES
dc.relation UPV/PAID-10-14
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Microwave drying es_ES
dc.subject Energy consumption es_ES
dc.subject Citrus by-products es_ES
dc.subject Orange fibre es_ES
dc.subject Swelling capacity es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title 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 es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2016.11.036 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Talens Vila, C.; Arboleya, JC.; Castro Giraldez, M.; Fito Suñer, PJ. (2017). 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. LWT - Food Science and Technology. 77:110-118. doi:10.1016/j.lwt.2016.11.036 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.lwt.2016.11.036 es_ES
dc.description.upvformatpinicio 110 es_ES
dc.description.upvformatpfin 118 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 77 es_ES
dc.relation.pasarela S\327191 es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.contributor.funder Universitat Politècnica de València


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