Drying of pumpkin (Cucurbita moschata, L.) slices by natural and forced convection

被引：6

作者：

Borges, Soraia Vilela ^{[1
]}

Mancini, Mauricio Cordeiro ^{[2
]}

Gomes Correa, Jefferson Luiz ^{[1
]}

Nascimento, Daniela Araujo ^{[2
]}

机构：

[1] Univ Fed Lavras, Dept Ciencia Alimentos, BR-37200000 Lavras, MG, Brazil

[2] UFRRJ, Dept Engn Quim, BR-23851970 Seropedica, RJ, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2008年 / 28卷

关键词：

dehydration; vegetable; kinetics;

D O I：

10.1590/S0101-20612008000500037

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Besides its low price, Pumpkin (Cucurbita moschata, L.) is an important source of provitamin-A, and when dehydrated it offers different options of utilizations and consumption. Natural and forced convection drying were compared according to the drying degree shrinkage as a function of temperature, and air velocity and product dimensions. The obtained results showed that slices with the volume of 6.25 cm(3) in forced convection oven at 50 degrees C and at the velocity of 5.5 x 10(-4) ms(-1) resulted in a lower shrinkage products, so these conditions were recommended.

引用

页码：245 / 251

页数：7

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