The dehydration,shelf-life and potential uses of citrus pulps

Technological treatments and drying conditions for citrus pulp, which accounts for 10–20% of the refuse from citrus juice plants, were established.Washed and unwashed pulp with 5 and 15% total solids (respectively) and partly washed material containing peel, with about 10% solids, served as raw materials. The flakes obtained from a drum drier (at about 4% moisture content) were non-uniform and had low bulk density. Water holding capacity was up to ten times their weight. Drying ratios of 7:1 and 18:1 depending on the total solid content of the raw material, and drying rates of 15–22 kg h^?1 m^?2 dry material were obtained on a pilot double drum drier.Antioxidants added prior to drying prevented fading and development of rancidity during storage. The drum dried product, kept in darkness, at temperatures below 25°C, maintained good colour, flavour and flowability for over a year.Substituting some of the flour, in Snap cookies and yeast cake, with citrus fibres showed they could serve as binding and filling agents. Sensory evaluation of these products showed those with levels up to 7·5% fibres (containing peel) and 20% fibres (without peel) were tasty.