@misc{10481/80711,
year = {2023},
month = {1},
url = {https://hdl.handle.net/10481/80711},
abstract = {Orange peel is one of the main by-products from juice processing, and is considered as a
promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti-microbial
and antioxidant properties. The drying is an essential step to ensure the storage of this by-product at
an industrial level, in order to use it as a functional ingredient or as a nutraceutical. Thus, this research
focuses on the evaluation of the effect of the convective air-drying process in orange by-products
at three different temperatures (40, 60 and 80  C) and air flows (0, 0.8 and 1.6 m/s) on the phenolic
content (measured by HPLC-MS), the antioxidant activity (measured by DPPH, ABTS and FRAP),
and the vitamin C content (measured by HPLC-UV/VIS). Moreover, the mathematical modelling of
its drying kinetics was carried out to examine the orange by-product behavior. Among the tested
mathematical models, the Page model reported the highest fit and the best drying conditions, which
showed the lowest reductions were at 60  C with an air flow of 1.6 m/s and taking 315 min.},
organization = {Proyectos I+D+i del Programa Operativo FEDER 2020	B-AGR-506-UGR20},
publisher = {MDPI},
keywords = {HPLC-MS},
keywords = {Orange peel},
keywords = {Vitamin C},
keywords = {Air-drying},
keywords = {Polyphenols},
keywords = {Hesperidin},
title = {Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity},
doi = {10.3390/foods12030500},
author = {Razola Díaz, María del Carmen and Verardo, Vito and Gómez Caravaca, Ana María and García Villanova Ruiz, Belén and Guerra Hernández, Eduardo Jesús},
}