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Advisor(s)
Abstract(s)
The aim of this work was to evaluate the properties of pumpkin (Cucurbita maxima L.) exposed to convective air drying and freeze-drying.
The samples were analyzed in terms of physical properties (colour and texture). The trials in the convective chamber were done at 40 ºC and 60
ºC, in the drying tunnel at 60 ºC and in the freeze dryer at -50 ºC. It was concluded that the freeze drying and the air drying at 40 ºC produced
smaller changes in the colour while the drying in the tunnel originated more intense colour changes. With respect to texture, it was possible to
deduce that the pulp in the fresh product at 2 cm off from the skin is harder than the pulp at 4 cm off from the skin. As to the effect of drying in
the texture of the pumpkin, it was observed that all dryings affected texture considerably when compared to the fresh product. In fact, hardness
varied from 75 % in the drying in chamber at 40 ºC to 90 % in the tunnel drying, when compared to the fresh product. As to springiness, it was
changed more in the drying at 40 ºC, while cohesiveness showed the higher change in the freeze drying treatment.
Description
Keywords
pumpkin freeze drying colour drying texture
Citation
Henriques F, Guiné RPF, Barroca MJ (2012) Influence of Drying Treatment on Physical Properties of Pumpkin. Croatian Journal of Food Technology, Biotechnology and Nutrition, 7 (Special Issue), 53-58.