Sustainable Utilization of Orange Peel Waste: Drying Kinetics and Modelling Under Convective and Oven Conditions
Year: 2026
Type: article
Abstract: Orange peels (Citrus sinensis) represent a significant byproduct of the food industry, often discarded despite their high content of bioactive compounds. This study investigates drying kinetics and mathematical modelling of orange peels under oven and convective conditions, with the aim of supporting sustainable waste utilisation. Peel samples of varying sizes (5, 10, and 15 mm) were dried at 50°C , 100°C , and 150 °C in ovens and at 95 °C in a convective dryer. Moisture ratio, drying rate, and effective diffusivity were measured to evaluate performance. Results show that convective drying is more efficient than oven drying, with smaller peel sizes drying faster and higher temperatures accelerating moisture removal. The Page model best described drying at lower temperatures and convective conditions, while Newton and Logarithmic models fit better at higher temperatures. These findings demonstrate that moderate convective drying optimises energy use and preserves quality, offering a pathway for sustainable valorisation of orange peel waste. Beyond technical insights, the study underscores the importance of integrating food-industry byproduct management into broader sustainability and regulatory frameworks, aligning with circular-economy principles and legal perspectives on waste reduction.
Authors: Terkida Prifti, Redi Buzo, Ilirjan Malollari
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7203891283