Drying kinetics of pomegranate fruit peel (cv. Wonderful)
Open accessAbstract
Pomegranate juice processing produces large amount of peel as by-product or waste which is a potential source of raw material for food and other bioprocessing industries. Drying the peel offers opportunities for value addition into novel products, thus reducing waste from the fruit processing operations. This study presents the mathematical models of thin layer drying behaviour of pomegranate peels (initial thickness 5.00 ± 0.05 mm and moisture content 70.30% wet basis) using three air temperatures (40 °C, 50 °C and 60 °C) at a constant air velocity of 1.0 m/s. The results obtained showed that drying time decreased as the oven drying temperature increased. The drying process took place mainly in the falling rate period. Ten thin layer drying models were evaluated based on coefficient of determination (r2) and standard error (es). Among the tested drying models, Midilli et al. mathematical model was found to be the best fit for establishing the drying kinetics of pomegranate peel. Furthermore, the effective moisture diffusivity of pomegranate peel ranged from 4.05 × 10−10 to 8.10 × 10−10 m2/s over the temperature range investigated, with mean activation energy (Ea) of 22.25 kJ/mol.
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Lower pressure results in quicker water separation from the sample at relatively low temperatures, which can minimize the amount of chemical alteration that takes place in the dried sample.
“Previously published research suggests that a lower pressure results in quicker water separation from the sample at relatively low temperatures, which can minimize the amount of chemical alteration that takes place in the dried sample (Mphahlele et al., 2019).”
From Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes (2025) · cites this paper as Mphahlele et al., 2019
The Introduction (page unavailable) says removing water by drying reduces deterioration from chemical reactions. But the Oven drying procedure and Results and discussion (pages unavailable) examine temperature, not pressure; they do not support the claim that lower pressure speeds water removal at relatively low temperatures or thereby limits chemical alteration. (LLM, conf=0.80)
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- Authors
- Mphahlele, R. R., Pathare, P. B., & Opara, U. L.
- Affiliations
- Stellenbosch University (ZA)
- Corresponding author
- Opara, Umezuruike Linus
- Venue
- Scientific African
- Publisher
- Elsevier BV
- Published
- 2019-09
- Volume
- 5
- Pages
- e00145
- ISSN
- 2468-2276 (ISSN-L)
- OpenAlex
- W2971151101
- Cited by
- 59
- References
- 50
- Citations by year
- 2026: 3 · 2025: 9 · 2024: 7 · 2023: 9 · 2022: 21 · 2021: 6 · 2020: 4
- FWCI
- 5.98
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Scientific African (publishedVersion, cc-by)
- SUNScholar (Stellenbosch University) (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- National Research Foundation
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
- Keywords
- pomegranate peel, drying kinetics, thin-layer drying, Midilli model, falling rate period, effective moisture diffusivity, activation energy, drying temperature, fruit processing waste, value addition, Wonderful cultivar
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