Drying kinetics of Citrus reticulata: influence on the flavor and texture of a patty dough

Guerrero Alva D.M.; Motta Guerrero R. · European Public and Social Innovation Review (2025) · DOI: 10.31637/epsir-2025-1423

Resumen

Introduction: The tangerine (Citrus reticulata), consumed fresh or processed, leaves the peel as a contaminating residue. The research proposes its technological recovery. Methodology: An electric convection dehydrator at 70°C was used to dry shells, a no frost refrigeration chamber at 10°C to determine total, free and equilibrium humidity, drying kinetics, diffusivity coefficient, and activation energy; hedonic scale and ANOVA (p=<0,05) for the best percentage. Results: The drying time at 70ºC and 10ºC was 5 and 480 hours, and the equilibrium humidity was 0,20 and 0,2612 kg of water/kg of dry solid respectively. The effective diffusivity coefficient varies between 1,430128E-10 m2s-1 and 4,7256E-9 m2s-1, and the activation energy of the 79,40 kJ/mol. Discussion: There is an inverse relationship between drying temperature and equilibrium time and humidity; the humidity rate and drying time have a nonlinear polynomial relationship of the third and fourth degree. Conclusions: The best flavor and texture of dough was with 5% and 7,5% and 2,5% applying peel dried at 70ºC and 10ºC respectively.

Instituciones: Universidad Ricardo Palma; Universidad Nacional del Callao