Effect of infrared drying on drying kinetics, color, total phenols and water and oil holding capacities of orange (Citrus Sinensis) peel and leaves

International Journal of Food Engineering

Volumn 7, Issue 5, 2011, Pages

  Kammoun Bejar, Asma ^a   Ghanem, Nesrine ^a   Mihoubi, Daoued ^b   Kechaou, Nabil ^a   Boudhrioua Mihoubi, Nourhène ^c  

^a UNIVERSITY OF SFAX   (Tunisia)

^b RESEARCH AND TECHNOLOGY CENTER OF ENERGY   (Tunisia)

^c UNIVERSITY OF MANOUBA   (Tunisia)

Author keywords

color; desorption isotherms; functional properties; infrared drying kinetics; Maltaise orange peel and leaves; total phenols

Indexed keywords

BEST MODEL; CITRUS SINENSIS; COLOR PARAMETER; DESORPTION ISOTHERMS; DRYING KINETIC; DRYING TEMPERATURE; FUNCTIONAL PROPERTIES; HOLDING CAPACITY; LOW TEMPERATURES; MOISTURE DESORPTION; MOISTURE RATIOS; ORANGE PEELS; PHENOLIC CONTENT; TOTAL PHENOLS; TYPE II;

ADSORPTION ISOTHERMS; COLOR; DESORPTION; KINETICS; MOISTURE; PHENOLS; PLANTS (BOTANY);

INFRARED DRYING;

CITRUS SINENSIS;

EID: 80053499733     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.2222     Document Type: Article

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