Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds
AbstractPumpkin 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
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Mujaffar, S.; Ramsumair, S. Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds. Foods 2019, 8, 147.
Mujaffar S, Ramsumair S. Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds. Foods. 2019; 8(5):147.Chicago/Turabian Style
Mujaffar, Saheeda; Ramsumair, Sheena. 2019. "Fluidized Bed Drying of Pumpkin (Cucurbita sp.) Seeds." Foods 8, no. 5: 147.
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