Effects of Valorization Processes on Energy Analyzes and Physico-Chemical Properties of Produced Powder from Pumpkin Waste

Agricultural product residues must be included in production because they are nutrient-rich. In this study, the unused parts of the pumpkin (waste) were dried in a convective dryer (60 and 70 degrees C) and carrier material rates (0, 10, 20%) were used to pulverize. After drying, the effect of pumpkin waste on the powdering processes was investigated. This study of the powder produced from pumpkin waste, moisture-dry matter ratios, effective diffusion, colour, total phenolic substance, total flavonoid, total antioxidant activity, drying-moisture ratios of drying processes, specific moisture absorption rate (SMER), specific energy consumption (SEC), evaporating energy parameters were investigated. It was determined that the average drying rates of pumpkin purees were determined for 60 and 70 degrees C drying temperatures and carrier agent ratios, varying between 2.8 x 10(-3)-1.9 x 10(-2) and 5.8 x 10(-3)-1.2 x 10(-2) g moisture/g drying material.minute. The effective diffusion value varied between 4.16 x 10(-6) and1.06 x 10(-5) m(2)/s. The SMER and SEC values of the drying processes were calculated to vary between 0.010-0.0034 kg/kWh and 88.78-669.70 kWh/kg, respectively. The steam energy values varied between 1.86-11.69 kWh. Dry matter, moisture and encapsulation success rates changed between 5.25-26.95%, 0.21-4.57% and 98.51-99.64%, respectively. The most suitable colour values for both drying temperatures were determined in the control samples. Total phenolic content (TPC) values varied between 1074.5 and 7421.1 mu g GAE/g dw, total flavonoids (TF) 191.85-869.63 mg KE/kg dw, and total antioxidant activity (TAA) values between 9.06 and 36.27 mu mol TE/g dw. The group that best preserved the phytochemical properties of pumpkin powders was determined in the control group samples dried at 70 degrees C. When the findings are examined, it has been suggested to the producers for the production of pumpkin powder that 70 degrees C-20% carrier agent process in terms of drying kinetics and physical properties of the powder, and 70 degrees C-control processes in terms of quality properties. [GRAPHICS]