Polytechnic University of Valencia Congress, 21st International Drying Symposium

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New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products.
Clara Talens, Marta Castro-Giráldez, Pedro J. Fito

Last modified: 03-01-2019


The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees.

Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre

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