Effect of drying conditions on the physical properties of impregnated orange peel

Orange peel represents approximately 30-40 g/100g of the fresh fruit weight and could be used to develop value-added products. Hence, this study aims to evaluate the effects of drying conditions on the physical properties of orange peel impregnated with sucrose solution. The response surface method (RSM) was used to optimize two parameters: drying temperature (35-55 ºC) and air flow rate (2-3 m/s). The measured responses used to determine the effect of dying process conditions were: moisture content. drying time. total soluble solids. color and hardness. The dried orange peels from the optima...