Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality

This is an Accepted Manuscript of an article published by Taylor & Francis Group in Drying Technology on 2019, available online at: http://www.tandfonline.com/10.1080/07373937.2018.1474476[EN] Increasing the value of the waste generated by food processing is a must from an environmental and economic point of view. This paper addresses the influence of drying temperature and ultrasound application on the drying kinetics and quality of apple peel (Royal Gala var.). Samples were dried at -10, 30, 50 and 70 ºC without and with (50 W) ultrasound application. Color, antioxidant capacity, total phenolic and ascorbic acid content were measured. Ultrasound application and drying temperature significantly shortened the drying time and affected the quality parameters. The drying carried out at 30 ºC with ultrasound application was a fast process that provided samples with good color and antioxidant attributes.The authors acknowledge the financial support of INIA-ERDF throughout the project RTA2015-00060-C04-02.Martins, MP.; Cortés, EJ.; Eim, V.; Mulet Pons, A.; Carcel, JA. (2019). Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality. Drying Technology. 37(5):559-568. https://doi.org/10.1080/07373937.2018.147447655956837