Published March 31, 2024 | Version v1
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Microwave-Assisted foam Mat Drying of Pumpkin Pulp and Development of a New Drying Model

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This study aims to investigate the effects of foam drying method on the moisture ratio, drying rate and color values of pumpkin puree at different microwave power densities and combinations of different power densities and fan assisted hot air. Foam stabilizer employed for the creation of foam was carboxymethyl cellulose, while soy protein served as the foaming agent. Pumpkin puree has a 100 (±0.03) g weight with an initial moisture level of 87.84% (w.b.) on wet basis were dried with microwave power and combination values of microwave power and FAHA until the moisture level was 14.47% (±0.005). Drying processes took 62, 24 and 13 minutes at varying microwave power densities. Fan assisted hot air trials lasted between 55 to 15 minutes. Using experimental data, a “new model” was developed to explain most trials, encompassing 12 thin layer drying models from prior research categorized as experimental, quasi-experimental, and theoretical. For comparison of model’s statistical parameters are considered such as R² , χ² and RMSE. The model with the smallest χ² and RMSE were chosen as the best model. Hence, the "new model" was identified as the equation that yielded the most accurate results aligning with the experimental data from the two different methods employed in the study. This determination excluded the microwave power densities of 1.8 Wg-1 and 5.4 Wg-1. At power densities of 1.8 and 5.4 Wg-1, the Jena-Das model equation was determined as the model equation giving optimum results. In addition, color and energy consumption values were obtained.

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