Hincapié Llanos, Gustavo AdolfoOmaña Yañez, Mónica MarcelaHincapié Llanos, Carlos AugustoArias Gómez, ZuleymaVélez Acosta, Lina María2012-04-122012-04-1220101794-4449http://hdl.handle.net/10567/155Introduction. Agrifood waste use is a current research subject, given the nutritional value many of them keep and the reduction of negative environmental impacts generated by their disposal. The drying process is a necessary stage and it is relevant to preserve and process these sources. Substantial modifications in the chemical and physical properties of some elements or considerable nutritional components that give functionality to the alimentary material, such as dietary fiber, can take place. Objective. To determine the kinetics of the drying process for the waste produced in orange juice´s extraction. Materials and methods. Valencia variety oranges were used at 40ºC, 45ºC, 50ºC, 55ºC and 60ºC at a constant speed of 3m/s. At these conditions, the content and the properties of the dietary fiber´s functional conditions were evaluated: The swell capacity (SC), the water retention capacity (WRC) and the lipid adsorption capacity. Conclusion. At 50 ºC The functional properties of the dietary fiber are preserved in a better way. 19.75 hours are required to achieve a humidity of 0.12kg water/kg of dry sample.esCitropulpaCorporación Universitaria LasallistaResiduos sólidos agrícolasResiduos agrícolas - AprovechamientoCinética de secadoFibra de cítricosFibra alimentariaEfecto de la temperatura de secado sobre las propiedades funcionales de la fibra dietaria presente en la citropulpaEffect of the drying temperatuere on the functional propperties of the dietary fiber contained in citropulpEfeito da temperatura de secado sobre as propriedades funcionais da fibra dietaria presente na citropolpaArticle