THE EFFECT OF CUTTING METHODS AND PRE-TREATMENT TECHNIQUES ON THE QUALITY OF THE FINAL PRODUCT DURING PUMPKIN DRYING
DOI:
https://doi.org/10.5281/zenodo.19002771Keywords:
pumpkin, drying regime, temperature, slice thickness, blanching, antioxidant treatment, carotenoids, product yield, quality, processing technologyAbstract
The article examines the influence of drying temperature, slice thickness, and pre-drying treatment methods on process duration, product yield, and quality indicators during the drying of pumpkin varieties. The results showed that increasing temperature shortens the drying time but negatively affects the preservation of biologically active compounds. A temperature of 60 °C combined with a slice thickness of 10 mm was determined to be the optimal regime for all varieties studied. Among the pre-drying treatments, antioxidant treatment provided the highest results in terms of product yield, carotenoid retention, and overall quality. The obtained findings serve as an important scientific basis for optimizing pumpkin drying technology.
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