PREPARATION OF DRIED PUMPKIN POWDER
DOI:
https://doi.org/10.31073/foodresources2019-13-10Keywords:
pumpkin nutmeg, starch granules, technological evaluation, dryingAbstract
New for the Ukrainian market is the powder obtained from drying the crushed musky pumpkin. Improvement and learning of the method of drying will provide a product of high nutritional value. Research methods and methods. In the studies used a musky pumpkin, which was cut to a size of 15 × 15 mm. The crushed pumpkin was dried in a convective dryer using clean air (d = 10 g / kg dry air) at temperatures of the coolant 40, 60 and 80° C and its velocity 2.5 m / s. The obtained dried samples of musky pumpkin with a mass fraction of solids of 6.8-7.2% were ground on a ball mill to a powdered state. The quality of the obtained products was evaluated according to the applicable methods. Research results. Pumpkin samples were dried for 250 min. The kinetic dependences obtained show a uniform removal of basic moisture for 180 min. The sample was best quality obtained at a drying temperature of 60° C. The mean diffusion coefficient is (0,253–0,877) × 104 m2 / min, the relative diffusion coefficient is 0,112–0,194. The powder obtained from pumpkin dried mushrooms is a fine powder with an angle of true slope 38, a bulk density of 0.09 g / cm3, bulk – 16, a coefficient of water absorption of 0.76 and a degree of swelling of 0.80. Conclusions. Muscat pumpkin is shown to be a promising source of carotene. The kinetics of drying the crushed nutmeg pumpkin with obtaining the maximum moisture content was studied and the average diffusion coefficient was calculated (0.253–0.877) × 104 m2 / min. and the relative diffusion coefficient is 0.112–0.194. Technological evaluation of mushroom dried pumpkin powder has been established, which is a promising raw material for food production with high biological value. It is substantiated that the temperature of 60° C is the optimal drying temperature in a convective dryer of musky pumpkin
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https://doi.org/10.31073/foodresources2019-13-10
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