Kinetics of drying and stability of yellow passion fruit peel flour as a function of storage time and temperature
The use of the yellow passion fruit peel (Passiflora edulis) was evaluated to analyze the best conditions for drying the peels and to study the storage conditions of the yellow passion fruit peel flour. Moreover, the viability of the flour to develop new food products was evaluated, through the physicochemical analyses. Drying was carried out in a convective dryer at temperatures of 50, 60 and 70°C. The dehydrated peels were then ground in a knife mill to obtain flour. The results of the drying kinetics data were adjusted to the mathematical models of Brooker, Lewis, Fick and Residual, using nonlinear regression. The physico-chemical characteristics of peel and the flour were determined and the study on the best storage conditions of the flour were carried out during 100 days at three different temperatures: ambient, cooling at 10 and 0°C. According to the results, the Brooker and Lewis models obtained better adjustments for the drying kinetics of the peel at the temperature of 70°C, whose R2 was equal to 0.9804 and 0.9776, respectively. The physicochemical analysis revealed that the yellow passion fruit peel flour has a high protein content and high crude fiber content in its composition. Stability studies showed that the best storage condition of yellow passion fruit peel flour is at low temperatures.
Andrade, J.K.S., dos Santos, J.A.B. and Narain, N. (2018). Kinetics of drying and stability of yellow passion fruit peel flour as a function of storage time and temperature. Acta Hortic. 1198, 225-232
passion fruit peel, drying, storage time