Transformation of Discarded Pumpkin into High-Value Powder: A Drying Process Model for Functional Food Ingredients
Iside Mut,
Daniela Zalazar-García,
María Celia Román
et al.
Abstract: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 sa… Show more
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