Refractance window drying: Influence of drying parameters on drying characteristics and quality attributes of orange pestil
DOI:
https://doi.org/10.31783/elsr.2022.82214221Keywords:
ascorbic acid, drying rate, drying time, refractance, sweet orange, window dryingAbstract
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 °C) 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°C (5.74 g/min) and the sample dried at 3mm thickness and 90°C (1.00g/min) respectively. The lowest ascorbic acid (57.15 mg/100g) was recorded for the sample dried at 2mm thickness and 70°C temperature and the highest ascorbic acid (62.05 mg/100g) was for the sample dried at 3mm thickness and 90°C 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°C 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°C had a maximum L* value i.e., 62.96 with the bright yellow sample.
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