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The citrus juice industry produces a huge amount of remains that are used as feedstuff ingredients. There is a constant concern to valorize the citrus by-products in terms of milk quality and quantity, environment, and economic aspects. The citrus products that are processed and evaluated are bitter orange, orange, grapefruit, and lemon; totally production amount is about 4 million tons in Turkey. After the citrus is processed to fruit juice, approximately 50-60% of pulp occurs. This amount shows that citrus pulp has significant economic potential for reuse and avoid environmental pollution. This study aims to evaluate the drying of orange pulps by different drying methods such as hot air drying (HAD), Infrared Radiation Drying (IRD) and combination of hot air and infrared radiation drying (HAD+ IRD). The drying parameters, some macro, and minor elements, and organic acids of orange peels were explored in detail. The drying time of orange pulps were 10; 13; 21, 26; 20,17 hours for infrared radiation drying, hot air drying, a combination of them at 70 and 80 °C respectively. The macro elements found in orange pulps were obtained higher at 70 °C IRD comparing by other drying methods. Organic acids compositions were affected individually from drying type and temperatures. The whole stud Research Council of Turkey 101R114 numbered project. [ABSTRACT FROM AUTHOR]

In this study, the effectiveness of gaseous ozone and ozonated water on microbial flora and aflatoxin B(1) content of dried figs were investigated. After dried figs were exposed to13.8mgL(-1) ozone gas and 1.7mgL(-1) ozonated water for 7.5, 15 and 30min, variation of aerobic mesophilic bacteria (AMB), E. coli, coliform, yeast and mold counts were determined. Before and after ozone treatments molds on dried figs were also isolated and identified. In both ozone treatments, AMB was not exactly inactivated whereas E. coli was completely destroyed at 7.5min. Coliform, and yeast were also destroyed at 7.5 and 15min in ozonated water, respectively. Ozone applications at 15min were sufficient for inactivation of all molds. Aspergillus flavus and Aspergillus parasiticus which cause aflatoxin formation were isolated from dried figs. Artificially contaminated with aflatoxin B(1) samples were also treated with gaseous ozone and ozonated water for 30, 60 and 180min, respectively. In both of treatments, degradation of aflatoxin B(1) was increased due to increasing of ozonation time. Results indicated that gaseous ozone was more effective than ozonated water for reduction of aflatoxin B(1), whereas ozonated water was affected for decreasing microbial counts.