Effect of Different Drying Conditions on Color and Texture of Citrus Peels
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Abstract:
Citrus peels have significant economic and medicinal values. To realize the full utilization of citrus fruits, a comparative study was carried out to illustrate the color and textural property of citrus peels dried by freeze drying, hot-air drying, and mid- and short-wave infrared radiation drying. Different drying conditions significantly affected the color and textural property of citrus peels (p < 0.05). The browning reaction caused △E changes in citrus peels, and the degradation of carotenoid led to a decrease in b value. When the drying temperature was in the range of 60 ℃ to 90 ℃, L value, a value, b value, and total carotenoid content of dried citrus peels decreased with increasing temperatures, and △E value and browning index were elevated. The variation of microstructure provided a theoretical basis to further study the crude fiber, textural parameters, drying efficiency, and rehydration of citrus peels. If the microstructure was loose, undamaged, and regular, the dried citrus peels had high crude fiber content, suitable hardness and crispness, and good rehydration. The mid- and short-wave infrared radiation drying at relatively low drying temperatures (60 ℃~70 ℃) gave better color and structural quality compared to that by freeze-drying and hot-air drying. This study provides an important theoretical basis for the industrial production of dried citrus peels.
