title: Effect of different drying methods on moisture ratio and rehydration of pumpkin slices.
abstract: This study was carried to determine the influence of hot air drying process and combined methods on physicochemical properties of pumpkin (Cucurbita moschata) samples. The experiments in hot air chamber were lead at 50, 60 and 70 °C. The combined method consists of a triple combination of the main drying techniques. Thus, in first stage the samples were dried in hot air convection at 60 °C followed by hot air ventilation at 40 °C simultaneous with microwave. The time required to reduce the moisture content to any given level was highly dependent on the drying conditions. So, the highest value of drying time in hot air has been 540 min at 50 °C, while the lowest time has been 189 min in hot air combined by microwave at 40 °C and a power of 315 W. The samples dried by hot air shows a higher rehydration capacity than samples dried by combined method.
authors.affiliation: Food Science and Engineering Faculty, "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania. Electronic address: florika05@mail.ru.
authors.forename: Liliana
authors.initials: L
authors.lastname: Seremet Ceclu
authors.affiliation: Food Science and Engineering Faculty, "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania.
authors.forename: Elisabeta
authors.initials: E
authors.lastname: Botez
authors.affiliation: Food Science and Engineering Faculty, "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania.
authors.forename: Oana-Viorela
authors.initials: OV
authors.lastname: Nistor
authors.affiliation: Food Science and Engineering Faculty, "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania.
authors.forename: Doina Georgeta
authors.initials: DG
authors.lastname: Andronoiu
authors.affiliation: Food Science and Engineering Faculty, "Dunarea de Jos" University of Galati, 111 Domneasca Street, 800201, Romania.
authors.forename: Gabriel-Danut
authors.initials: GD
authors.lastname: Mocanu
mesh_terms: D028464:Cucurbita / Q000737:chemistry*; D003890:Desiccation / Q000379:methods*; D006358:Hot Temperature; D014867:Water / Q000032:analysis
chemical_list: D014867:Water
keywords: Drying combined method; Microwave; Moisture; Pumpkin