The Drying Characteristics and Aroma Changes of Orange Peel at Different Drying Temperatures
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Abstract:
In order to study the drying characteristics and changes in volatile aroma components of orange peel at different drying temperatures, orange peel was used as the rawmaterial for examining the change in its moisture content and the changing trend of its drying rate. The optimal model of the drying kinetics of orange peel was determined, and the effect of drying temperature on the volatile aroma components of orange peel was also investigated. The results showed that the drying process of orange peel was mainly a process with a declining drying rate. The higher the drying temperature, the shorter the drying time. The Page model could better describe the drying process of orange peel. With the increase of temperature, the effective coefficient of moisture of orange peel gradually increased from 9.35×10-8 m2/s to 30.17×10-8 m2/s, with the drying activation energy as17.37 kJ/mol. After being dried, the color and volatile aroma components of orange peel changed significantly, and the color difference value increased with the increase of drying temperature. Among them, the color difference at 30 ℃ was 10.53, and the color difference at 90 ℃ was 36.84. The total amount of volatile aroma components and the content of limonene showed a gradual upward trend with the increase of drying temperature. When the drying temperature increases from 30 ℃ to 90 ℃, the total amount of volatile aroma components increases from 4.67 mg/g to 26.88 mg/g, the content of limonene increased from 1.98 mg/g to 22.75 mg/g. Therefore, this study provides important data support for the development of the orange peel reprocessing industry.
