Hot air–assisted radio frequency drying of orange slices: Drying behavior and product quality

Abstract

AbstractThis research aimed to assess the hot air–assisted radio frequency drying (HA‐RFD) of orange slices to evaluate the possibility of producing high‐quality dried orange slices and overcome the problem of the long drying time and the high energy consumption. The effect of electrode distance (60, 70, and 80 mm) and number of slices (1–3 slices; 4 mm thickness per slice) on the HA‐RFD of orange slices was evaluated. Orange slices in three layers with a total thickness of 12 mm and an electrode gap of 70 mm were picked to dry the orange slices in the shortest time. The quality of orange slices dried with HA‐RFD was compared with those of HA‐dried (HAD) and freeze‐dried (FD) samples. HA‐RFD allowed a 67% decrease in the time of drying of the orange slices (from 1170 to 390 min) when compared to HAD. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and color values were affected by the drying technique. HA‐RFD showed higher TPC, TFC, and antioxidant activity than HAD. The FD samples showed the highest TPC (928 mg GAE/100 g dw), TFC (200 mg rutin/100 g dw), and antioxidant activity (67.58%). Moreover, the samples dried with HA‐RFD resulted in the least color change in comparison to HAD and FD samples. Regarding vitamin C, FD samples were the best, followed by HA‐RFD and HAD, respectively. Considering the final product quality, and the characteristics of drying techniques, especially drying time and drying rate, HA‐RFD proved to be an alternative technique to the HAD for producing dried orange slices.Practical ApplicationHA‐RFD was applied for the first time as an alternative technology to dry orange slices. The quality of orange samples dried by HA‐RFD was compared with samples that dried by HAD and FD. The results indicated that the HA‐RFD technique is a good method to dry orange slices by considering the drying characteristics and the final product quality.