SUSTAINABLE UTILIZATION OF ORANGE PEEL WASTE: DRYING KINETICS AND MODELLING UNDER CONVECTIVE AND OVEN CONDITIONS

Orange peels (Citrus sinensis) represent a significant byproduct of the food industry, often discarded despite their high content of bioactive compounds. This study investigates drying kinetics and mathematical modelling of orange peels under oven and convective conditions, with the aim of supporting sustainable waste utilisation. Peel samples of varying sizes (5, 10, and 15 mm) were dried at 50°C…