The Optimization of the Dehydration Temperature of Peels from Prickly Pears

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...

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Bibliographic Details

Published in:	Foods
Main Authors:	Olimpia Panza, Matteo Alessandro Del Nobile, Amalia Conte
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Subjects:	prickly pear by-product dehydration energy consumption evaporation kinetic
Online Access:	https://www.mdpi.com/2304-8158/14/5/811