Preparation of Sweet Orange Peel Powder by Ultrafine Grinding

doi:10.7506/spkx1002-6630-201224009

Abstract

Abstract:

After drying by different methods, sweet orange peels were ultrafi ne ground. Atmospheric drying was found to be better than vacuum drying and freeze drying in terms of particle size distribution, water-holding and oil-holding capacities and color parameters of sweet orange peel power. Response surface methodology was used to optimize the ultrafi ne grinding of sweet orange peels. The specifi c surface area of orange peel powder was investigated with respect to material particle size, rotation speed and grinding number. The optimum conditions for the ultrafi ne grinding of sweet orange peels were determined as 60–80 mesh of material particle size, 1600 r/min of rotation speed, and 3 grinding cycles. The specifi c surface area of orange peel powder obtained under the optimized conditions was 0.246 m2/g.

Key words: Citrus unshiu Marc peel, drying method, ultrafine grinding, response surface methodology, specific surface area

CLC Number:

TS202.3

WANG Wei，CAO Chang-liang，WANG Kun，WANG Lu-feng，XU Xiao-yun，WANG Ke-xing，PAN Si-yi*. Preparation of Sweet Orange Peel Powder by Ultrafine Grinding[J]. FOOD SCIENCE, 2012, 33(24): 42-47.

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