INFLUENCE OF DRYING TEMPERATURE ON DEHYDRATION EFFICIENCY OF PUMPKIN AND SESAME BY-PRODUCTS
DOI:
https://doi.org/10.5281/Keywords:
pumpkin processing residues, sesame flowers, sesame stems, agricultural by-products, convective drying, drying temperature, dehydration efficiency, feed ingredients.Abstract
The growing volume of agricultural production and food processing generates considerable quantities of plant-derived by-products that remain insufficiently utilized. Pumpkin processing residues and non-seed sesame biomass are of particular interest because they contain valuable structural carbohydrates and may serve as alternative raw materials for feed production. However, their relatively high initial moisture content limits storage stability and requires appropriate dehydration prior to further processing.
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