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Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds

Food Science and Technology Unit, Department of Chemical Engineering, The University of the West Indies, Saint Augustine, Trinidad and Tobago
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Foods 2019, 8(5), 147; https://doi.org/10.3390/foods8050147
Received: 16 March 2019 / Revised: 22 April 2019 / Accepted: 24 April 2019 / Published: 30 April 2019
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Abstract

Pumpkin seeds are a major agricultural waste from the fresh-cut produce industry. The objective of this study was to investigate the drying behavior of untreated, whole pumpkin seeds in a fluidized bed dryer at 50–80 °C (2.87 m/s), with a view to producing a high-quality pumpkin powder from dried seeds. Seeds were dried at 50–80 °C to an average equilibrium moisture value of 0.035 to 0.006 g H2O/g DM (3.4 to 0.6% wb). Drying occurred in the falling rate period only and drying rate constants ranged from 0.0226 to 0.0900 1/min with corresponding diffusivity values for the first falling-rate period ranging from 4.68 to 18.63 × 10−10 m2/s. The activation energy (Ea)—for the first falling rate period was determined to be 43.9 kJ/mol. Of the nineteen thin layer models tested, the Alibas model could be successfully used as a general model to predict the Moisture Ratio (MR) data for all temperatures investigated. After drying, seeds were blended to produce powders, which were found to be high in fat, crude protein and fiber. View Full-Text
Keywords: fluidized bed drying; pumpkin seeds; pumpkin seed powder; thin layer modelling; drying kinetics fluidized bed drying; pumpkin seeds; pumpkin seed powder; thin layer modelling; drying kinetics
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Mujaffar, S.; Ramsumair, S. Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds. Foods 2019, 8, 147.

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