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A thermodynamic model for hot air microwave drying of orange peel

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A thermodynamic model for hot air microwave drying of orange peel

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dc.contributor.author Talens Vila, Clara es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.date.accessioned 2017-05-22T07:04:17Z
dc.date.available 2017-05-22T07:04:17Z
dc.date.issued 2016-04
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/81546
dc.description.abstract [EN] The citrus juice industry produces a great amount of waste that needs innovation and development to become products. There is a continuous demand to develop innovative approaches for the valorization of citrus by-products by applying environmentally and economically sustainable processes. One of the critical steps for by-products stabilization is the drying operation. The aim of this work was to develop a thermodynamic model for understanding internal heating and water transport mechanisms occurring from the inside to the outside of orange peels during hot air-microwave drying, and to predict the chemical and structural transformations. Different microwave energies (2, 4 and 6 W/g) combined with hot air (HAD) at 55 degrees C were used for drying citrus peels (5,15, 40, 60 and 120 min). Mass, volume, surface, water activity, moisture, and permittivity were measured in fresh and dried samples. A thermodynamic model was developed to explain the mechanisms involved in mass and energy transports throughout the combined drying by hot air and microwave. This model allows optimizing the traditional hot air drying, by coupling microwave, of orange peel waste as a novel process for citrus by-products valorization, reducing the process time and therefore process costs. (C) 2015 Elsevier Ltd. All rights reserved. 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 Ciencia e Innovacion throughout the project AGL2011-30096. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Hot airemicrowave drying es_ES
dc.subject Orange peel es_ES
dc.subject Thermodynamics es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title A thermodynamic model for hot air microwave drying of orange peel es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2015.12.001
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2011-30096/ES/DESARROLLO DE UN SISTEMA NO DESTRUCTIVO DE CONTROL DE CALIDAD Y SEGURIDAD EN CARNE Y PRODUCTOS CARNICOS MEDIANTE ESPECTROSCOPIA DIELECTRICA./ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Talens Vila, C.; Castro Giráldez, M.; Fito Suñer, PJ. (2016). A thermodynamic model for hot air microwave drying of orange peel. Journal of Food Engineering. 175:33-42. https://doi.org/10.1016/j.jfoodeng.2015.12.001 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2015.12.001 es_ES
dc.description.upvformatpinicio 33 es_ES
dc.description.upvformatpfin 42 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 175 es_ES
dc.relation.senia 306371 es_ES
dc.identifier.eissn 1873-5770
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES


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