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<p>The convective hot-air drying is a traditional and low-cost technique that can be used to preserve perishable foods, such as pumpkins. The aim of this study was to evaluate the impacts of the temperature (50, 60, 70 and 80&#xa0;°C) on the drying kinetics and carotenoid content of mini-moranga pumpkin (MMP). A tray dryer was used to determine drying kinetics, and 12 models were fitted to obtain diffusivity and thermodynamic parameters. The ideal drying temperature was determined when the carotenoid content was preserved. The Cavalcanti-Mata model showed a good fit to the kinetic drying at all evaluated temperatures. The effective diffusivity coefficients ranged from 1.71 × 10<sup>−9</sup> to 6.21 × 10<sup>−9</sup>&#xa0;m<sup>2</sup>/s, presenting activation energy of 38.34&#xa0;kJ/mol and endothermic and non-spontaneous profile. The sample dried at 60&#xa0;°C showed the highest content of total carotenoids (117.46&#xa0;µg/g), demonstrating that MMP dehydrated can be an excellent source of carotenoids, a precursor of vitamin A.</p>

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Carotenoid retention in mini-moranga pumpkin: the role of temperature in the kinetics and thermodynamic parameters of hot-air drying

  • 期刊论文

  • 发表日期：

    2025年4月18日

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  • Luan Gustavo Santos,
  • Silvia Maria Martelli,
  • Leandro Osmar Werle

摘要

The convective hot-air drying is a traditional and low-cost technique that can be used to preserve perishable foods, such as pumpkins. The aim of this study was to evaluate the impacts of the temperature (50, 60, 70 and 80 °C) on the drying kinetics and carotenoid content of mini-moranga pumpkin (MMP). A tray dryer was used to determine drying kinetics, and 12 models were fitted to obtain diffusivity and thermodynamic parameters. The ideal drying temperature was determined when the carotenoid content was preserved. The Cavalcanti-Mata model showed a good fit to the kinetic drying at all evaluated temperatures. The effective diffusivity coefficients ranged from 1.71 × 10−9 to 6.21 × 10−9 m2/s, presenting activation energy of 38.34 kJ/mol and endothermic and non-spontaneous profile. The sample dried at 60 °C showed the highest content of total carotenoids (117.46 µg/g), demonstrating that MMP dehydrated can be an excellent source of carotenoids, a precursor of vitamin A.