1. bookVolume 20 (2016): Issue 1 (April 2016)
Journal Details
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First Published
12 Mar 2016
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English
access type Open Access

Effect of Osmotic Dehydration on Mechanical and Rheological Properties of Pumpkin Dried with Microwave Method in Reduced Pressure Conditions

Published Online: 18 Jun 2016
Page range: 185 - 194
Received: 01 Sep 2015
Accepted: 01 Jan 2016
Journal Details
License
Format
Journal
First Published
12 Mar 2016
Publication timeframe
1 time per year
Languages
English
Abstract

The objective of the research was to indicate the impact of sirup type used for osmotic dehydration and the microwaves power for microwave and vacuum drying on the selected mechanical and rheological properties of dried pumpkin. Pumpkin cultivar Rugosa was osmotically dehydrated in three concentrates: apple, aronia and cherry. Initially prepared material was dried with microwave method in the reduced pressure conditions which was within 6-4 kPa at the microwave power which was 240 and 480 W. Dried material was subjected to compression tests and stresses relaxation tests. Compression work values (Pś), cutting work (Pp) and indicators describing material elasticity (a and b) were computed. An initial treatment in the form of osmotic dehydration carried out before microwave drying in the reduced pressure conditions allows obtaining dried pumpkin with a raised resistance to compression and cutting and the decreased elasticity in comparison to dried material obtained from a pumpkin which was not subjected to the initial treatment. Microwaves power influences the values of compression and cutting of dried pumpkin.

Keywords

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