Mass transfer kinetics and process optimization of osmotic dehydration of Kinnow mandarin ( <i>Citrus reticulata</i> ) peel

Kinnow mandarin (Citrus reticulata) peel, an agricultural solid waste of the juice processing industry, was studied to understand mass transfer kinetics during osmotic dehydration and its process optimization. The experiments were conducted in sucrose (40, 50, 60° Brix) at different temperatures 40, 60°C duration 0–240 min. Central Composite Design used for optimization with variables, such as blanching time (3–6 min), solute concentration (40–60° Brix), temperature (40–60°C), (120–150 min). Increased water loss (28.70 g/100 g) gain (12.90 observed Brix 50°C 240 Penetration model best-fitted gain. 48°C 150 min (3.60 min) yielded (32.40 g), (14.60 ascorbic acid (17.50 mg/100 overall acceptability (6.50). Overall, findings concluded that understanding parameters can be basis sustainable valorization peel using dehydration. Practical applications Currently, agri-food becomes a major challenge thus we peel. suggested kinetic modeling may useful development food products.