Absrtact: The drying technology of citrus peel residue rich in pectin and flavonoids was studied for high value utilization of the whole component. Hot air drying and microwave vacuum drying were used to remove moisture from citrus peel residue. The effects of thickness of citrus peel residue, microwave drying equipment and drying time on moisture content, pectin and total flavonoids content of citrus peel residue were investigated.
The results showed that under this condition, the water content of citrus peel residue decreased to less than 10%, the loss of pectin content was less than 20%, and the loss of total flavone content was less than 15%. The drying process is simple and easy to operate. It can remove moisture from citrus peel residue and retain pectin and flavonoids as much as possible. It provides a useful reference for the high-value utilization of citrus peel residue and provides convenience for the extraction of pectin and flavonoids from citrus peel residue in other places.
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