Analysis of Giant Pumpkin (Cucurbita maxima) Quality Parameters in Various Technologies of Convective Drying After Long-Term Storage
2014
Sojak, M. J. | Jaroš, M. | Głowacki, S.
The research involved the analysis of the quality of “Justynka” variety pumpkin, dried at temperatures from 40°C to 80°C, after long-term storage. The quality of dried pumpkin was assessed based on the content of total and reducing sugar, lutein, lycopene, and β-carotene. Tests were conducted to determine the content of these substances in the samples dried with different methods; i.e., in natural and forced convection in the tunnel dryer, with the drying agent speed of 1.2 m/s, and with the two-stage method. It has been concluded that the quality of the product depends on drying time and air flow.
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