The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin
Table 2
Drying time and constants (,, and ) of the logarithmic model describing the drying kinetics of vacuum-microwave drying (VMD), final moisture content (), and maximum temperature of samples.
Osmotic solution
Time of osmotic pretreatment (h)
Constants
Statistics
VMD time (min)
(%)
(°C)
Time of power reduction (min)
RMSE
—
0
1.000
0.128
0.001
0.9631
0.0610
36 ± 2
7.1 ± 0.5
77 ± 3
20
Chokeberry
0.5
0.354
0.200
0.014
0.9929
0.0090
66 ± 2
7.7 ± 0.5
85 ± 2
10
1
0.297
0.204
0.015
0.9900
0.0092
64 ± 2
7.2 ± 0.7
82 ± 2
8
2
0.273
0.200
0.014
0.9894
0.0087
64 ± 2
7.0 ± 0.9
80 ± 2
8
3
0.261
0.202
0.014
0.9902
0.0080
64 ± 2
6.7 ± 0.8
77 ± 3
8
6
0.272
0.196
0.015
0.9908
0.0081
64 ± 2
7.5 ± 0.6
85 ± 3
8
Flowering quince
0.5
0.411
0.179
0.021
0.9914
0.0117
66 ± 2
7.8 ± 0.4
75 ± 2
10
1
0.333
0.196
0.021
0.9897
0.0107
56 ± 4
8.2 ± 0.2
75 ± 2
8
2
0.302
0.219
0.019
0.9901
0.0095
48 ± 4
8.6 ± 0.9
79 ± 2
8
3
0.300
0.223
0.018
0.9890
0.0100
48 ± 4
9.0 ± 0.6
73 ± 3
8
6
0.299
0.183
0.020
0.9823
0.0127
56 ± 2
8.9 ± 0.7
85 ± 3
8
Raspberry
0.5
0.383
0.226
0.021
0.9912
0.0111
56 ± 2
9.0 ± 0.8
88 ± 3
8
1
0.316
0.236
0.024
0.9809
0.0102
56 ± 2
10.3 ± 1.1
80 ± 3
8
2
0.298
0.240
0.024
0.9876
0.0099
56 ± 4
10.7 ± 0.9
82 ± 2
8
3
0.283
0.239
0.060
0.9891
0.0091
56 ± 4
11.4 ± 1.2
86 ± 2
8
6
0.291
0.221
0.021
0.9799
0.0129
56 ± 4
10.0 ± 0.9
81 ± 3
8
Values followed by the same letter (a–e) within the same column were not significantly different (Tukey’s HSD test).
