Analysis of Giant Pumpkin (Cucurbita maxima) Quality Parameters in Various Technologies of Convective Drying After Long-Term Storage

Abstract

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.

Keywords:

• Chemical analysis
• Convective drying
• Forced convection
• Pumpkin
• Quality

ACKNOWLEDGMENTS

The authors are grateful to Aleksandra Korzeniewska, PhD, and her team for providing a new pumpkin variety on which to conduct the research presented in this work.

Notes

The average values for 10 pumpkins which were analyzed at least thrice, where: SK – the chamber dryer, ST – the tunnel dryer, SF – the fluid bed dryer. SD (g/100 g); (mg/100 g).

*Undetectable.