Effect of different drying methods on moisture ratio and rehydration of pumpkin slices.
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 degC. 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 degC followed by hot air ventilation at 40 degC 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 540 min at 50 degC, while the lowest time has been 189 min in hot air combined by microwave at 40 degC and a power of 315 W. The samples dried by hot air shows a higher rehydration capacity than samples dried by combined method.
Food chemistry