Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Journal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Asma Kammoun Bejar
Asma Kammoun Bejar
Groupe de Recherche en Génie des Procédés Agroalimentaires, Unité de recherche en Mécanique des Fluides Appliquée et Modélisation, Ecole Nationale d'Ingénieurs de Sfax,
BP 1173 3038, Sfax, Université de Sfax
Tunisia
Publications
-
Research Article
Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves
Author(s): Asma Kammoun Bejar, Nabil Kechaou and Nourhène Boudhrioua MihoubiAsma Kammoun Bejar, Nabil Kechaou and Nourhène Boudhrioua Mihoubi
The effect of microwave drying on drying characteristics of “Maltaise” peel and leaves was investigated. The effect of microwave power on color, total phenols and water and oil holding capacities was determined. By increasing microwave powers (100–850W), drying time decreased from 6960 to 420 s for peel and from 4800 to 210 s for leaves. Page model successfully described the drying kinetics. For microwave powers ranging from 100 to 850W, the values of r, SE and P are ranging respectively from 0.8636 to 0.9806, from 0.2292 to 0.4307 and from 15.0381 to 34.1190. The applied microwave powers affect significantly all color parameters of peel and leaves (P<0.001). Compared to the fresh state, functional properties of peel and leaves decreased after microwave drying except the water holding capacity of peel that increased. For both dried peel and leaves and at each appl.. View More»
DOI: 10.4172/2157-7110.1000109