Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 205 - 214

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036008

Study on drying characteristics and quality of orange peel

  • NIU Po ,
  • ZHANG Gen ,
  • WANG Pan ,
  • XIE Yingjie ,
  • LIU Enze ,
  • XIAO Wusong ,
  • YUE Ruixiao
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  • 1(School of Mechanical Engineering, Chongqing Three Gorges University, Chongqing 404020, China)
    2(Sichuan Agricultural Machinery Science Research Institute, Chengdu 610066, China)
    3(Chongqing Agricultural Mechanization Technology Extension Station, Chongqing 404020, China)

Received date: 2023-05-04

  Revised date: 2023-06-30

  Online published: 2023-11-20

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Abstract

Orange peel is a herb with high medicinal value. To increase the industrial added value of citrus and minimize the waste of orange peel, this paper used fresh orange peel as raw material, studied the effects of different drying temperatures (30, 50, 70, 90 ℃) and different drying methods (hot air drying, vacuum drying, far infrared drying) on their drying characteristics, used BP neural network to predict the moisture ratio, and used five commonly used drying mathematical models to non-linearly fit the experimental data. Results show that hot air drying at 90 ℃ required the shortest time, and it had the largest effective moisture diffusion coefficient and the lowest activation energy to dry orange peels to safe moisture content, while far infrared drying at 30 ℃ required the longest time, and it had the smallest effective moisture diffusion coefficient and the largest activation energy. The highest correlation coefficient R was found to be 0.999 99 when the number of nodes in the hidden layer was 7 and 9, and the lowest correlation coefficient R was 0.999 83 when the number of nodes in the hidden layer was 10, and the predicted value remained highly consistent with the test data. The Page model provided the best fit to the experimental data and was the best model to describe the drying of orange peel. The maximum rehydration ratio of hot air drying at 90 ℃ was 2.767. The hardness of orange peel dried by hot air at 90 ℃ was the highest, which was 291.5 N. The sensory evaluation score of hot air drying at 70 ℃ was the highest. This result provides theoretical value for dried products of orange peel.

Key words： orange peel; drying condition; drying characteristics; BP neural network; quality

Cite this article

NIU Po , ZHANG Gen , WANG Pan , XIE Yingjie , LIU Enze , XIAO Wusong , YUE Ruixiao . Study on drying characteristics and quality of orange peel[J]. Food and Fermentation Industries, 2023 , 49(20) : 205 -214 . DOI: 10.13995/j.cnki.11-1802/ts.036008

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