Comparative drying of pomelo peel and optimization using ultrasound-assisted near-infrared drying

Puntos clave

• Pomelo peel drying shows enhanced efficiency with ultrasound-assisted near-infrared techniques, and decreases drying time significantly.
• The study indicates a reduction in moisture content of the pomelo peel to 10% after optimized drying processes.
• Analysis of drying methods included ultrasound-assisted and traditional near-infrared drying techniques for comparison.
• Optimized techniques may lead to better preservation of nutrients and flavors, indicating their commercial potential.