Investigating the effects of drying on the physical properties of Kombucha Bacterial Cellulose: Kinetic study and modeling approach

Kombucha bacterial cellulose (KBC), obtained as a by-product of tea fermentation, has potential applications in diverse fields. The high water content and presence of post-fermentation residues necessitate the implementation of suitable drying conditions that can significantly affect the final characteristics of this versatile biopolymer. Thus, to study the effect of different drying methods on its properties, KBC was subjected to microwave drying (180-900 W), hot air oven drying (30-70 °C), and shade drying (25 °C). Additionally, the acquired data were fitted into ten different models to study the drying kinetics of KBC. The dried sheets were then analyzed to study the changes in water absorption and holding capacity, rehydration, surface color, and other physicomechanical properties (UTM, XRD, and contact angle analysis). Hence, optimization of the drying conditions will help reduce the time and cost without compromising any of the intrinsic properties that allow it to be processed into various value-added products.