Effect of ball milling time on structural properties and colour analysis of calamansi (Citrus microcarpa) peel powder

Umra Sumina Mohamed Telidi; Nora Salina Md Salim.

Calamansi (Citrus microcarpa) is a common lime widely used in food flavouring, herbal medicines and juice processing. The peel, which is the primary by-products of the juice processing industry has the potential to be utilized in powder form. This resulting powder offers versatility for use in both food and non-food applications. Therefore, drying and milling is essential unit operations for food powder production. In this study, the effect of ball milling time (30 to 120 minutes) on the morphology, structure and colour of freeze dried calamansi peel powder was investigated. The results demonstrate that extending the ball milling time from 30 to 120 minutes transforms large fragments into smaller particles, while maintaining structural integrity and enhancing the green colour of freeze-dried calamansi peel powder. These findings indicate the effective change in particle size and the resulting changes in the material's physical properties, allowing for tailored utilisation and application across a wide range of applications.

KEYWORDS: Calamansi Peel; Powder; Ball Milling; SEM; XRD.



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