Analysis of giant pumpkin (Cucurbita maxima) drying kinetics in various technologies of convective drying

作者：Sojak M^*; Glowacki Sz

来源：Journal of Food Engineering, 2010, 99(3): 323-329.

DOI：10.1016/j.jfoodeng.2010.03.010

• Pumpkin
• Convective drying
• Forced convection
• Mathematical model
• Shrinkage

The paper analyses the results of the research on drying a variety of giant pumpkin (Justynka -957). The research involved drying kinetics of pumpkin as well as changes in the volume of 10 mm pumpkin cubes, dried at the temperature of 80 degrees C, using free (natural) convection and in the forced convection in the tunnel dryer, with the drying factor speed of 1.2 m s(-1) and in the fluid bed dryer. Drying kinetics of pumpkin pieces dried in the tunnel dryer, fluid bed dryer and during two-stage initial drying in the tunnel, and in the fluid bed dryer were examined. Measurements results were used to verify the theoretical models of drying kinetics of the first period taking volume shrinkage into consideration, and the second period of the examined processes.

• 出版日期2010-8