EFFECT OF DRYING METHOD ON PROCESS DURATION, YIELD, AND QUALITY OF PUMPKIN FRUITS
DOI:
https://doi.org/10.5281/zenodo.19002730Keywords:
pumpkin, variety, morphological traits, drying, product yield, blanching, processing technologyAbstract
This article investigates the morphological characteristics of pumpkin varieties and the effect of pre-drying treatments on drying duration and product yield. The results showed that varieties with a higher pulp proportion are technologically more suitable for drying and processing. Among the pre-drying treatments, blanching significantly reduced drying time and increased the yield of the finished product. The obtained results are important for improving pumpkin drying technology.
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