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<p>To improve the drying characteristics and standardize the process parameters for drying orange slices, osmotic dehydration was applied using a convective dryer. Osmotic dehydration was performed using 70 °brix sugar solution at 70&#xa0;°C for 60&#xa0;min, and agitated at 80&#xa0;rpm. Convective drying was performed at 50, 60, and 70&#xa0;°C using a cabinet dryer. The drying behavior, physicochemical characteristics (color, total sugar, carotenoid, and ascorbic acid), and sensory properties of the osmo-convective dried slices were evaluated. Fick’s second law of diffusion was applied to drying data to analyze mass transfer phenomena and drying kinetics. The activation energy and moisture diffusivity were calculated based on drying data. Among the tested conditions, samples dried at 60&#xa0;°C exhibited superior color retention and sensory properties. The estimated effective moisture diffusivity is between 6.104 × 10⁻¹⁰ to 9.046 × 10⁻¹⁰ m²/s, accompanied by an activation energy of 21.45&#xa0;kJ/mol. The experimental data were best fitted to the Page model, which demonstrated high accuracy in modeling the drying kinetics and enabled reliable estimation of mass transfer parameters. The findings suggest that osmo-convective drying at 60&#xa0;°C is effective in preserving the quality of orange slices with peel relative to non-osmotic orange slices, extending shelf life, and making it a viable post-harvest processing technique.</p>

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Drying kinetics and quality characteristics of orange slices with peel through osmo-convective techniques

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月19日

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  • Shubhangi Mahadeo Thakre,
  • Nilesh Balasaheb Kardile,
  • Smita Uday Khodke,
  • Vrushali Mahadeo Thakare

摘要

To improve the drying characteristics and standardize the process parameters for drying orange slices, osmotic dehydration was applied using a convective dryer. Osmotic dehydration was performed using 70 °brix sugar solution at 70 °C for 60 min, and agitated at 80 rpm. Convective drying was performed at 50, 60, and 70 °C using a cabinet dryer. The drying behavior, physicochemical characteristics (color, total sugar, carotenoid, and ascorbic acid), and sensory properties of the osmo-convective dried slices were evaluated. Fick’s second law of diffusion was applied to drying data to analyze mass transfer phenomena and drying kinetics. The activation energy and moisture diffusivity were calculated based on drying data. Among the tested conditions, samples dried at 60 °C exhibited superior color retention and sensory properties. The estimated effective moisture diffusivity is between 6.104 × 10⁻¹⁰ to 9.046 × 10⁻¹⁰ m²/s, accompanied by an activation energy of 21.45 kJ/mol. The experimental data were best fitted to the Page model, which demonstrated high accuracy in modeling the drying kinetics and enabled reliable estimation of mass transfer parameters. The findings suggest that osmo-convective drying at 60 °C is effective in preserving the quality of orange slices with peel relative to non-osmotic orange slices, extending shelf life, and making it a viable post-harvest processing technique.