Abstract
The drying of grapefruit seeds, by-products from grapefruit processing, was studied at 40, 50, 60 and 70°C and at three air velocities, 0.6, 1.0 and 1.4 m s-1. Sorption isotherms of grapefruit seeds were obtained at each temperature by the static method using saturated salt solutions. The Henderson model adequately described the sorption isotherms, over the entire temperature range. Drying rates indicated that the drying of grapefruit seeds took place under the falling rate period. Effective moisture diffusivity in grapefruit seeds ranged from 4.36 × 10-10 to 6.82 × 10-10 m² s-1. The temperature dependence of the effective diffusivity followed an Arrhenius relationship, and the activation energies were 12.23, 11.29 and 11.79 kJ mol-1 for dried grapefruit seeds under air velocities of 0.6, 1.0 and 1.4 m s-1, respectively. Three thin-layer models were used to predict the drying curves, Page, Lewis, and Henderson-Pabis model. The Page model presented the best fit for all drying air temperatures and velocities studied.
Highlights
The grapefruit (Citrus paradisi Macf.) is one of the most popular citrus fruits in the United States and Mexico
Grapefruit seeds were obtained from grapefruits (Citrus paradisi Macf.), variety Red
Equilibrium moisture contents versus water activity for grapefruit seeds at different temperatures are shown in the Figure 2
Summary
The grapefruit (Citrus paradisi Macf.) is one of the most popular citrus fruits in the United States and Mexico. Mexico has increased its world share of grapefruit production from 2.7% in 1990 to 8.0% in 2008, becoming the second largest grapefruit producer following the U.S (FAO, 2010). Grapefruit is primarily eaten fresh, and it is commonly used in fruit cups or fruit salads. It is processed into juice, syrup, jelly, and vinegar. The juice is marketed as a beverage in a variety of ways, including fresh, canned, dehydrated or concentrated, and frozen (SALUNKHE; KADAM, 1995). The industrial processing of grapefruit generates a large amount of wastes that can range between 49 and 69% of the initial weight.
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