Effect of Air-Drying Temperature on Kinetics of Quality Attributes of Lemon (Citrus limoncv. lunari) Peels

The aim of this work was to determine the effect of air drying temperature (40, 50 and 60 °C) on the degradation kinetics of quality parameters of lemon peels. Drying at 40°C was in favour of maximal water and oil retention capacities and lowest colour loss (35%), but it also induced lower phenolic and flavonoids residual contents. First-order reaction model showed a good fit for lightness and yellowness colour parameter. Zero-order reaction model fitted well redness colour parameter and total colour difference. A higher value of activation energy indicated greater heat sensitivity of lightness and redness during air drying.