Effect of different drying methods on moisture ratio and rehydration of pumpkin slices

• Published in: Food chemistry 2016-03, Vol.195, p.104-109
• Main Authors: Seremet (Ceclu), Liliana, Botez, Elisabeta, Nistor, Oana-Viorela, Andronoiu, Doina Georgeta, Mocanu, Gabriel-Danut
• Format: Article
• Language: English
• Subjects: Cucurbita - chemistry; Desiccation - methods; Drying combined method; Hot Temperature; Microwave; Moisture; Pumpkin; Water - analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.03.125

•The moisture ratio and rehydration of pumpkin were investigated.•Convection and convection combined with microwave were used for pumpkin drying.•Two different drying methods induced the main changes in pumpkin structure.•The results of pumpkin drying process were modeled using mathematics. This study was carried to determine the influence of hot air drying process and combined methods on physicochemical properties of pumpkin (Cucurbita moschata) samples. The experiments in hot air chamber were lead at 50, 60 and 70°C. The combined method consists of a triple combination of the main drying techniques. Thus, in first stage the samples were dried in hot air convection at 60°C followed by hot air ventilation at 40°C simultaneous with microwave. The time required to reduce the moisture content to any given level was highly dependent on the drying conditions. So, the highest value of drying time in hot air has been 540min at 50°C, while the lowest time has been 189min in hot air combined by microwave at 40°C and a power of 315W. The samples dried by hot air shows a higher rehydration capacity than samples dried by combined method.