Microwave, air and combined microwave–air-drying parameters of pumpkin slices

摘要: Abstract Pumpkin slices (Cucurbita maxima) which weighs 50 g with moisture of 9.31 g water/g dry solids, were dried using three drying methods, microwave, air and combined microwave–air. Drying continued until slice reduced to 0.1 g solids. Two different microwave output powers 160 350 W used in the drying. treatments air-drying 50 75 °C 1 m/s fan speed. The combination applied together was four levels. periods lasted 125–195, 45–90 31–51 min for microwave–air-drying, respectively, depending on level. Energy consumption 0.23–0.34, 0.61–0.78 0.29–0.42 kW h, respectively. In this study, measured values compared predicted obtained from Page's semi-empirical equation. Optimum period, colour energy when simultaneously optimum level applications at 50 °C.