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  <Article>
    <Journal>
      <PublisherName>emergentresearch</PublisherName>
      <JournalTitle>Emergent Life Sciences Research</JournalTitle>
      <PISSN>2395-6658 (</PISSN>
      <EISSN>) 2395-664X (Print)</EISSN>
      <Volume-Issue>Vol 8, Issue 2, Published on 31</Volume-Issue>
      <PartNumber/>
      <IssueTopic>Multidisciplinary</IssueTopic>
      <IssueLanguage>English</IssueLanguage>
      <Season>December 2022</Season>
      <SpecialIssue>N</SpecialIssue>
      <SupplementaryIssue>N</SupplementaryIssue>
      <IssueOA>Y</IssueOA>
      <PubDate>
        <Year>-0001</Year>
        <Month>11</Month>
        <Day>30</Day>
      </PubDate>
      <ArticleType>Research Article</ArticleType>
      <ArticleTitle>Refractance window drying: Influence of drying parameters on drying characteristics and quality attributes of orange pestil</ArticleTitle>
      <SubTitle/>
      <ArticleLanguage>English</ArticleLanguage>
      <ArticleOA>Y</ArticleOA>
      <FirstPage>214</FirstPage>
      <LastPage>221</LastPage>
      <AuthorList>
        <Author>
          <FirstName>Chitra</FirstName>
          <LastName>Sonkar</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>N</CorrespondingAuthor>
          <ORCID/>
          <FirstName>Genitha</FirstName>
          <LastName>Immanuel</LastName>
          <AuthorLanguage>English</AuthorLanguage>
          <Affiliation/>
          <CorrespondingAuthor>Y</CorrespondingAuthor>
          <ORCID/>
        </Author>
      </AuthorList>
      <DOI/>
      <Abstract>This study was focused on investigating drying traits and quality retention of orange pulp using Refractance Window Drying (RWD) method. The effect of RWD temperature (70, 80 and 90 __degreesignC) and orange pulp thickness (2mm and 3mm) on drying time, drying rate, moisture content, ascorbic acid and colour (L*, a*, b* and b*/a*) were studied. The moisture content of 15-25 % (wb) for intermediate moisture food like orange pestil was achieved within 50 minutes of drying. The moisture content of the final product was 18.5% (wb). The fastest and slowest drying rate was observed for the sample dried at 2mm thickness and 90__degreesignC (5.74 g/min) and the sample dried at 3mm thickness and 90__degreesignC (1.00g/min) respectively. The lowest ascorbic acid (57.15 mg/100g) was recorded for the sample dried at 2mm thickness and 70__degreesignC temperature and the highest ascorbic acid (62.05 mg/100g) was for the sample dried at 3mm thickness and 90__degreesignC temperature. The effect of pulp thickness (2mm and 3mm) and drying temperature had a considerable influence on the colour factors of orange pestil. The sample dried at 2mm thickness and 90__degreesignC has the least L* value of 57 and the samples appear brown or dark red dark in colour and sample dried at 3mm thickness and 90__degreesignC had a maximum L* value i.e., 62.96 with the bright yellow sample. Increased value of a* of orange pestil/sheet as compared to the a* value of orange pulp i.e., for orange sheet sample dried at 3mm and 90__degreesignC a* value was 10.69 showcasing an elevation in the level of redness of dried sample in comparison to the orange colour of orange puree. The b* value of dried orange pestil/sheet decreased maximum for sample dried at 3mm and 90__degreesignC i.e., 32.28. The findings revealed that RW drying is a suitable drying process that can be effectively used for the formulation of quality orange pestil preserving its nutritional as well as sensory attributes.</Abstract>
      <AbstractLanguage>English</AbstractLanguage>
      <Keywords>ascorbic acid, drying rate, drying time, refractance, sweet orange, window drying</Keywords>
      <URLs>
        <Abstract>https://emergentresearch.org/ubijournal-v1copy/journals/abstract.php?article_id=14241&amp;title=Refractance window drying: Influence of drying parameters on drying characteristics and quality attributes of orange pestil</Abstract>
      </URLs>
      <References>
        <ReferencesarticleTitle>References</ReferencesarticleTitle>
        <ReferencesfirstPage>16</ReferencesfirstPage>
        <ReferenceslastPage>19</ReferenceslastPage>
        <References/>
      </References>
    </Journal>
  </Article>
</ArticleSet>