Effect of Air-Drying Temperature on Kinetics of Quality Attributes of Lemon (Citrus limon cv. lunari) Peels

Abstract

The aim of this work was to determine the effect of air drying temperature (40 °C, 50 °C, and 60 °C) on the degradation kinetics of quality parameters of lemon peels. Drying at 40 °C was in favor of maximal water and oil retention capacities and lowest color loss (35%), but it also induced lower phenolic and flavonoids residual contents. First-order reaction model showed a good fit for lightness and yellowness color parameter. Zero-order reaction model fitted well redness color parameter and total color difference. A higher value of activation energy indicated greater heat sensitivity of lightness and redness during air drying.

Keywords:

• Color
• Lemon peels
• Phenols
• Retention capacities
• Temperature

ACKNOWLEDGMENT

The authors would like to acknowledge Pr Rawdha Ghanem for her proofreading of the paper in English.