Pumpkin peel dehydration using a fluidized bed contactor: a technical and environmental study

Román, María Celia; Mut, Iside; Echegaray, Marcelo; Fabani, María Paula; Mazza, Germán; Rodríguez, Rosa

doi:10.1007/s13399-024-05276-z

Biomass Conv. Bioref.

2024

DOI: 10.1007/s13399-024-05276-z

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Pumpkin peel dehydration using a fluidized bed contactor: a technical and environmental study

María Celia Román,

Iside Mut,

Marcelo Echegaray

et al.

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2024

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Cited by 2 publications

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Innovative approaches to transform pumpkin peel-based biowaste into value-added products

Tran,

Nguyen

2024

Biomass Conv. Bioref.

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Innovative approaches to transform pumpkin peel-based biowaste into value-added products

Tran,

Nguyen

2024

Biomass Conv. Bioref.

View full text Add to dashboard Cite

Transformation of Discarded Pumpkin into High-Value Powder: A Drying Process Model for Functional Food Ingredients

Mut,

Zalazar-García,

Román

et al. 2024

Agronomy

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Large quantities of pumpkins, rich in valuable nutrients, are lost due to superficial imperfections or size variations. This study explores a solution: transforming this unused resource into a highly functional food ingredient-pumpkin powder obtained from dehydration. This study emphasizes the importance of a detailed particle-level mathematical model in dehydrator design and operation, particularly for drying conditions using air at temperatures between 333 K and 353 K. The model investigates the effect of sample geometry on the moisture reduction rate and the product quality. Here, a model considers mass and energy transport, including the shrinkage ratio of the samples. The results effectively demonstrate the deformation, moisture content, and temperature evolution within the samples throughout the drying process. The findings reveal that both the drying temperature and initial sample geometry significantly influence the moisture loss rate, the final product texture, and the powder’s absorption capacity. Notably, the nutritional composition (except for lipids) remains largely unaffected by the drying process. Additionally, the bulk and compacted densities of the powders decrease with increasing temperature. These insights not only illuminate the performance of the drying process but also provide valuable knowledge regarding the dehydrated product’s technological behavior and potential functionalities within various food applications.

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Pumpkin peel dehydration using a fluidized bed contactor: a technical and environmental study

Cited by 2 publications

References 73 publications

Innovative approaches to transform pumpkin peel-based biowaste into value-added products

Innovative approaches to transform pumpkin peel-based biowaste into value-added products

Transformation of Discarded Pumpkin into High-Value Powder: A Drying Process Model for Functional Food Ingredients

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