ArticleFoods (Basel, Switzerland)2023
The Temperature Influence on Drying Kinetics and Physico-Chemical Properties of Pomegranate Peels and Seeds.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 34 citations in OpenAlex.
- Drying kinetics, power consumption, economic and environmental analysis of pomegranate peels drying using a hybrid solar dryer compared with oven dryer.Scientific reports · 2026Article
- Mathematical Modeling and Physicochemical Characterization of Foam-Mat Drying of Acerola (Foods (Basel, Switzerland) · 2026Article
- Ultrasound-assisted extraction of bioactive compounds from pomegranate peel and seed: A comprehensive review of key parameters and optimization strategies.Ultrasonics sonochemistry · 2026Review
- Evaluation of Alginate-Gum Arabic Coating and Pomegranate (Food science & nutrition · 2025Article
- Mechanistic Elucidation and Establishment of Drying Kinetic Models of Differential Metabolite Regulation inBiology · 2025Article
- Comparative analysis of drying kinetics, thermodynamic properties, and mathematical modeling of pomegranate peel (Punica granatum L.) in a hybrid solar dryer and an oven dryer.Scientific reports · 2025Article
- Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil.Food chemistry: X · 2024Article
- Effect of Combined Infrared Hot Air Drying on Yam Slices: Drying Kinetics, Energy Consumption, Microstructure, and Nutrient Composition.Foods (Basel, Switzerland) · 2023Article
- Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition.Foods (Basel, Switzerland) · 2023Article
- The Drying Kinetics and CFD Multidomain Model of Cocoa Bean Variety CCN51.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
12 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pomegranate is a fruit desirable for its nutritional and medicinal properties which has a great industrial potential that is yet under-explored. Notable for its integral use, the peels are used in medicinal infusions and the seeds consumed without restrictions. In this sense, the objective of this work is to determine the drying kinetics of pomegranate peels and seeds in a hot air circulation oven, at temperatures of 50, 60, and 70 °C, adjust mathematical models to experimental data, determine the effective diffusivities and thermodynamic properties of the process and the physicochemical characteristics of peels and seeds of fresh pomegranates and in their flours. Twelve models were used to adjust the drying kinetics, obtaining better results with the Diffusion Approximation model, Verma, and modified Henderson and Pabis. The effective diffusivities were well represented by an Arrhenius equation, with activation energies of 31.39 kJ/mol for seeds and 10.60 kJ/mol for peels. In the drying process, the seeds showed higher values of enthalpy, entropy, and Gibbs free energy concerning peels. Pomegranate peel and seed flours have proximal composition and distinct physicochemical characteristics, with high fiber, carbohydrate, and energy content. In addition, peel flours stand out for their mineral content, and seed flours do for their lipid and protein content.
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