World Journal of Food Science and Technology

Volume 3, Issue 3, September 2019

  • Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices

    Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul, Joseph Oneh Abu

    Issue: Volume 3, Issue 3, September 2019
    Pages: 32-39
    Received: 30 July 2019
    Accepted: 26 October 2019
    Published: 02 December 2019
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    Abstract: Drying kinetics, of pumpkin fruit slices as influenced by sulphiting, was investigated. Pumpkin fruits, were sulphited at 0, 1.0, 1.5, 2.0 and 2.5% to obtain 4 mm thick (P0, 4; P1, 4; P1.5 4; P2, 4; P2.5, 4 - and 5 mm samples (P0, 5; P1, 5; P1.5, 5; P2, 5; P2.5, 5 respectively). Samples were dried at 60, 65, 70, 75 and 80°C at an air velocity of 1.... Show More