SUSTAINABLE UTILIZATION OF ORANGE PEEL WASTE: DRYING KINETICS AND MODELLING UNDER CONVECTIVE AND OVEN CONDITIONS
DOI:
https://doi.org/10.18623/rvd.v23.7501Keywords:
Drying Kinetics, Range Peel Waste, Convective and Oven Drying, Moisture Diffusivity, Waste ValorizationAbstract
Orange peels (Citrus sinensis) represent a significant byproduct of the food industry, often discarded despite their high content of bioactive compounds. This study investigates drying kinetics and mathematical modelling of orange peels under oven and convective conditions, with the aim of supporting sustainable waste utilisation. Peel samples of varying sizes (5, 10, and 15 mm) were dried at 50°C , 100°C , and 150 °C in ovens and at 95 °C in a convective dryer. Moisture ratio, drying rate, and effective diffusivity were measured to evaluate performance. Results show that convective drying is more efficient than oven drying, with smaller peel sizes drying faster and higher temperatures accelerating moisture removal. The Page model best described drying at lower temperatures and convective conditions, while Newton and Logarithmic models fit better at higher temperatures. These findings demonstrate that moderate convective drying optimises energy use and preserves quality, offering a pathway for sustainable valorisation of orange peel waste. Beyond technical insights, the study underscores the importance of integrating food-industry byproduct management into broader sustainability and regulatory frameworks, aligning with circular-economy principles and legal perspectives on waste reduction.
References
Akpinar, E. K. (2006). Mathematical modelling of thin layer drying process under open sun of some aromatic plants. Journal of Food Engineering, 77(4), 864–870. https://doi.org/10.1016/j.jfoodeng.2005.08.014
Camilo, M. O., Carvalho, R. F., Costa, A. B. S., Junior, E. F. C., Costa, A. O. S., & Souza, R. C. (2025). Drying kinetics for moisture content prediction of Tahiti lemon peel: Approach by machine learning and optimization—genetic algorithms and nonlinear programming. South African Journal of Chemical Engineering, 51, 136–152. https://doi.org/10.1016/j.sajce.2024.10.005
Chandramohan, V. P. (2020). Convective drying of food materials: An overview with fundamental aspects, recent developments, and summary. Heat Transfer, 49(3), 1281–1313. https://doi.org/10.1002/htj.21662
Doymaz, I. (2004). Convective air drying characteristics of thin-layer carrots. Journal of Food Engineering, 61(3), 359–364. https://doi.org/10.1016/S0260-8774(03)00142-0
Erbay, Z., & Icier, F. (2010). A review of thin-layer drying of foods: Theory, modeling, and experimental results. Critical Reviews in Food Science and Nutrition, 50(5), 441–464. https://doi.org/10.1080/10408390802437063
Garau, M. C., Simal, S., Femenia, A., & Rosselló, C. (2006). Drying of orange skin: Drying kinetics modelling and functional properties. Journal of Food Engineering, 75(2), 288–295. https://doi.org/10.1016/j.jfoodeng.2005.04.017
Geankoplis, C. J. (2003). Transport processes and separation process principles (4th ed.). Prentice Hall.
Harkomaljot, S., Rajpreet, K. G., Mohit, S., Gopika, T., & Yogesh, K. (2025). Modeling and optimization of orange peel drying using thin layer equations and artificial neural networks for standardized powder production. Food Chemistry Advances, 9, 101124. https://doi.org/10.1016/j.focha.2025.101124
Krokida, M. K., & Maroulis, Z. B. (2001). Quality changes during drying of food materials. Drying Technology, 19(3–4), 431–450. https://doi.org/10.1081/DRT-100103936
Li, Q., Putra, N. R., Rizkiyah, D. N., Abdul Aziz, A. H., Iranto, I., & Qomariyah, L. (2023). Orange pomace and peel extraction processes towards sustainable utilization: A short review. Molecules, 28(8), 3550. https://doi.org/10.3390/molecules28083550
Midilli, A., Kucuk, H., & Yapar, Z. (2002). A new model for single-layer drying. Drying Technology, 20(7), 1503–1513. https://doi.org/10.1081/DRT-120005864
Mujumdar, A. S. (2014). Handbook of industrial drying (4th ed.). CRC Press.
Sacilik, K., & Elicin, A. K. (2006). The thin layer drying characteristics of organic apple slices. Journal of Food Engineering, 73(3), 281–289. https://doi.org/10.1016/j.jfoodeng.2005.01.024
Springer Nature. (2024). Drying kinetics and quality characteristics of orange slices with peel through osmo convective techniques. Discover Food. https://doi.org/10.1007/s44187-024-000XX
Suri, S., Singh, A., Nema, P. K., Malakar, S., & Arora, V. K. (2022). Sweet lime (Citrus limetta) peel waste drying approaches and effect on quality attributes, phytochemical and functional properties. Food Bioscience, 48, 101789. https://doi.org/10.1016/j.fbio.2022.101789
Tekgul, Y., & Baysal, T. (2018). Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques. Journal of Food Process Engineering. https://doi.org/10.1111/jfpe.12902
Togrul, I. T., & Pehlivan, D. (2003). Modelling of drying kinetics of single apricot. Journal of Food Engineering, 58(1), 23–32. https://doi.org/10.1016/S0260-8774(02)00329-1
Wang, Z., Yang, B., Chen, X., Huang, P., Chen, K., Ma, Y., Agarry, I. E., & Kan, J. (2022). Optimization and comparison of nonconventional extraction techniques for soluble phenolic compounds from brocade orange (Citrus sinensis) peels. Journal of Food Science, 87(11), 4917–4929. https://doi.org/10.1111/1750-3841.16356
Wedamulla, N. E., Fan, M., Choi, Y.-J., & Kim, E.-K. (2022). Citrus peel as a renewable bioresource: Transforming waste to food additives. Journal of Functional Foods, 95, 105163. https://doi.org/10.1016/j.jff.2022.105163
Zogzas, N. P., Maroulis, Z. B., & Marinos-Kouris, D. (1996). Moisture diffusivity data compilation in foodstuffs. Drying Technology, 14(10), 2225–2253. https://doi.org/10.1080/07373939608917205
Downloads
Published
How to Cite
Issue
Section
License
I (we) submit this article which is original and unpublished, of my (our) own authorship, to the evaluation of the Veredas do Direito Journal, and agree that the related copyrights will become exclusive property of the Journal, being prohibited any partial or total copy in any other part or other printed or online communication vehicle dissociated from the Veredas do Direito Journal, without the necessary and prior authorization that should be requested in writing to Editor in Chief. I (we) also declare that there is no conflict of interest between the articles theme, the author (s) and enterprises, institutions or individuals.
I (we) recognize that the Veredas do Direito Journal is licensed under a CREATIVE COMMONS LICENSE.
Licença Creative Commons Attribution 3.0
