Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods英文电子书.pdfVIP

Journal of Food Engineering 94 (2009) 14–20 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: /locate/jfoodeng Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods Agnieszka Nawirska a,*, Adam Figiel b, Alicja Z. Kucharska a, Anna Sokół-Łe˛towska a, Anita Biesiada c a Department of Fruit, Vegetables and Grain Technology, Wrocław University of Environmental and Life Sciences, ul. C.K. Norwida 25, 50-375 Wrocław, Poland b Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. C.K. Norwida 25, 50-375 Wrocław, Poland c Department of Horticulture, Wrocław University of Environmental and Life Sciences, ul. C.K. Norwida 25, 50-375 Wrocław, Poland a r t i c l e i n f o a b s t r a c t Article history: Drying of pumpkin slices was carried out using convective, vacuum-microwave, vacuum and freeze dry- Received 3 November 2008 ing methods. The aim of our study was to determine the drying shrinkage and bulk density, as well as to Received in revised form 6 February 2009 measure the colour and carotenoid content for the slices of 12 pumpkin cultivars. Another major objec- Accepted 19 February 2009 tive was to establish the moisture content, specific density and cutting strength of the slices before dried, Available online 10 March 2009 as well as the kinetics of their dehydration by the convective and vacuum-microwave methods. The app