ArticleFoods (Basel, Switzerland)2025
The Optimization of the Dehydration Temperature of Peels from Prickly Pears.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Effects of Freeze-Thaw Pretreatment and Cold-Press Dewatering on the Downstream Energy Demand of Hot-Air Drying of Whole Tomato By-Product Powder Production.Foods (Basel, Switzerland) · 2026Article
- Assessment of Quality and Environmental Impact of Artisanal Fresh Pasta Fortified with Agri-Food By-Products.Foods (Basel, Switzerland) · 2025Article
- Cheesecake Customized Using Juice and By-Products from Prickly Pears: A Case Study of Recycling and Environmental Impact Evaluation.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
3 authors.
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Abstract
The optimization of the prickly pear peel (PPP) dehydration temperature was addressed. Two indicators of efficiency were used to select the optimal dehydration temperature: one related to the process productivity, another to the energy consumption. To calculate them the PPP dehydration kinetics were measured at three different temperatures (i.e., 50, 60, and 70 °C) along with the energy consumption of the process. A mathematical model was used to fit the dehydration kinetics. The influence of the temperature on the kinetics was assessed by analyzing the dependence of the fitting parameters on the dehydration temperature. It was found that both the kinetic parameters and the equilibrium parameter depend on the temperature through an exponential-type equation. The model was also used to calculate both the process productivity and the average energy consumed by the dehydration cabinet per grams of evaporated water when 99% dehydration is reached. The two efficiency indicators suggested that the optimal drying temperature is 70 °C, both being the indicators decreasing function of the temperature.
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