Research Article Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles Azime ¨ Ozkan-Karabacak , 1,2 B¨ us ¸raAco˘ glu-Çelik , 2,3 Tu˘ gba ¨ Ozdal , 4 Perihan Yolci- ¨ Omero˘ glu , 2,3 ¨ Omer Utku Çopur , 2,3 Ays ¸eBas ¸tu˘ g-Koç , 5 and Ravi Pandiselvam 6 1 Bursa Uludag University, GemlikAsım Kocabıyık Vocational School, Department of Food Processing, Bursa, T¨ urkiye 2 Bursa Uludag University, Science and Technology Application and Research Center (BITUAM), Bursa 16059, T¨ urkiye 3 Bursa Uludag University, Faculty of Agriculture, Department of Food Engineering, Bursa 16059, T¨ urkiye 4 Istanbul Okan University, Faculty of Engineering and Natural Sciences, Department of Food Engineering, Tuzla 34959, Istanbul, T¨ urkiye 5 Bursa Uludag University, GemlikAsım Kocabıyık Vocational School, Department of Computer Programming, Bursa, T¨ urkiye 6 Physiology, Biochemistry and Post•Harvest Technology Division, ICAR•Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India CorrespondenceshouldeaddressedtoRaviPandiselvam;r.pandiselvam@icar.gov.in Received 15 July 2023; Revised 3 November 2023; Accepted 14 November 2023; Published 2 December 2023 AcademicEditor:SunilPareek Copyright © 2023 Azime ¨ Ozkan•Karaacak et al. Tis is an open access article distriuted under the Creative Commons AttriutionLicense,whichpermitsunrestricteduse,distriution,andreproductioninanymedium,providedtheoriginalworkis properly cited. Citrus fruits, regarded as a prominent fruit crop, are cultivated extensively around the gloe and orange (Citrus sinensis L.) is awidelycultivatedpopularmemerofthecitrusfamily.Driedorangeshavegainedrecognitionasahealthysnackoptionamong consumersandworldwidemarketsduetotheasenceofadditionalingredientssuchassugarandchemicals,whilstyetcontaining signifcant natural enefcial components. Te drying method is very intriguing due to its aility to facilitate the efcient production,packaging,storage,andtransportationofdriedorangesatacost•efectiveprice.Inthisstudy,theefectsofmicrowave pretreatment(Mpt)(90W,30min)onhotairdrying(HTAD•MW)(60,70,and80 ° C)wereinvestigated,alongwiththeefectson thedryingkinetics,rehydrationcapacity,andqualitypropertiesoftheorangesnackincludingphenoliccompounds(vanillicacid, gallicacid,epicatechin,hesperidin,naringenin,chlorogenicacid,sinapicacid,and o•coumaricacid),antioxidantcapacities(with DPPH,FRAP,andCUPRACmethods),andascoricacidcontents.Formodelingthekineticsoforangesnackdryinginalltests, logarithmic, Wang and Singh’s, difusion approach, two term, and Wang and Sing’s models performed est. Hot air drying (HTAD)at70 ° Cappliedorangesnacksshowedthelowest △E ∗ avalue,andthecolorvalueswereclosetothoseoffreshorange slices.Televelsoftotalandindividualphenolics,antioxidantcapacity(AC),andascoricacid(AA)indriedorangesnackswere found to e signifcantly lower (p < 0.05) than in the fresh orange slices. Results also showed that HTAD•MW•applied orange snacks contained more total phenolic (TP) content, individual phenolic content, and AC ut lower AA than HTAD•applied samples. Te highest amount of phenolic compound was hesperidin for fresh and dried orange snacks. Te method that est preserves the TP content and AC of dried orange snacks was found at the drying condition of HTAD•MW at 60 ° C. As a conclusion, it was suggested that the use of microwave and hot air comination is a promising method to introduce a new functional healthy snack to the dried product market with high quality. Hindawi Journal of Food Biochemistry Volume 2023, Article ID 6531838, 19 pages https://doi.org/10.1155/2023/6531838