alexa Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

Asma Kammoun Bejar1*, Nabil Kechaou1 and Nourhène Boudhrioua Mihoubi1,2

1Groupe de Recherche en Génie des Procédés Agroalimentaires, Unité de recherche en Mécanique des Fluides Appliquée et Modélisation, Ecole Nationale d'Ingénieurs de Sfax, BP 1173 3038, Sfax, Université de Sfax, Tunisia

2Superior Institute of Biotechnology, Université de la Manouba BioTechPole Sidi Thabet, 2020, Sidi Thabet, Ariana, Tunisi

*Corresponding Author:
Dr. Asma Kammoun Bejar
Groupe de Recherche en Génie
des Procédés Agroalimentaires
Unité de recherche en Mécanique des Fluides
Appliquée et Modélisation
Ecole Nationale d’Ingénieurs de Sfax
BP 1173 3038, Sfax
Université de Sfax, Tunisia
Tel: +216 74 274 088
Fax: +216 74 275 595
E-mail: [email protected]

Received Date: March 08, 2011; Accepted Date: April 14, 2011; Published Date: April 16, 2011

Citation:Bejar AK, Kechaou N, Mihoubi NB (2011) Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves. J Food Process Technol 2:109. doi: 10.4172/2157-7110.1000109

Copyright: © 2011 Bejar AK, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The effect of microwave drying on drying characteristics of “Maltaise” peel and leaves was investigated. The effect of microwave power on color, total phenols and water and oil holding capacities was determined. By increasing microwave powers (100–850W), drying time decreased from 6960 to 420 s for peel and from 4800 to 210 s for leaves. Page model successfully described the drying kinetics. For microwave powers ranging from 100 to 850W, the values of r, SE and P are ranging respectively from 0.8636 to 0.9806, from 0.2292 to 0.4307 and from 15.0381 to 34.1190. The applied microwave powers affect significantly all color parameters of peel and leaves (P<0.001). Compared to the fresh state, functional properties of peel and leaves decreased after microwave drying except the water holding capacity of peel that increased. For both dried peel and leaves and at each applied microwave power, water holding capacity values were higher than oil holding capacity values. Microwave drying decreased total phenols of the dried leaves compared to the fresh ones. However, drying at 450W improved the extractible phenols amounts from peel (1.880 ± 0.050g caffeic acid/100g db).


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