title: Mathematical modeling of drying of pretreated and untreated pumpkin.
abstract: In this study, drying characteristics of pretreated and untreated pumpkin were examined in a hot-air dryer at air temperatures within a range of 40-80 °C and a constant air velocity of 1.5 m/s. The drying was observed to be in the falling-rate drying period and thus liquid diffusion is the main mechanism of moisture movement from the internal regions to the product surface. The experimental drying data for the pumpkin fruits were used to fit Exponential, General exponential, Logarithmic, Page, Midilli-Kucuk and Parabolic model and the statistical validity of models tested were determined by non-linear regression analysis. The Parabolic model had the highest R(2) and lowest χ(2) and RMSE values. This indicates that the Parabolic model is appropriate to describe the dehydration behavior for the pumpkin.
authors.affiliation: Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria.
authors.forename: T Y
authors.initials: TY
authors.lastname: Tunde-Akintunde
authors.affiliation: Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria.
authors.forename: G O
authors.initials: GO
authors.lastname: Ogunlakin
keywords: Effective diffusivity; Hot air drying; Mathematical modelling; Pumpkin fruits