Abstract
The aim of the study was to dry zucchini ( Cucurbita pepo) by two different methods (convective hot-air (CHD) and microwave-assisted drying (MWD)). The effect of air temperature (60, 70 and 80°C), microwave (MW) power (180, 360, 540 W) and sample thickness (5 and 10 mm) on some drying characteristics of zucchini were investigated. Thirteen mathematical models available in the literature were fitted to the experimental moisture ratio data. The coefficients of the models were determined by non-linear regression analysis. It was determined that the model that fits the moisture ratio data the best varies at different drying conditions. Increasing drying temperature and MW power and reducing sample thickness improved the drying rate and drying time. Drying in microwave has reduced the drying time by 52-64% for zucchini. It was found that the effective moisture diffusivities increased with increasing temperature and MW power. MWD samples had better rehydration ratios compared to ones dried only in tray drier for 5 mm thickness.
Highlights
Zucchini that are known as courgettes, belong to the species Cucurbita pepo
The effect of temperature and slice thickness on moisture ratio (MR) and drying rate were depicted in Figs. 1 and 2, respectively
The moisture ratio data were fitted to thirteen different thin layer drying models (Table 1)
Summary
Zucchini that are known as courgettes, belong to the species Cucurbita pepo. This vegetable originated from Italy and can be cultivated in temperate climates. Zucchini are mostly made up of water and it is very low in calories. Zucchini are a good source of folic acid, vitamin A, vitamin C and minerals. They are highly perishable and deteriorate rapidly after slicing, due to firmness loss, browning and decay. Among these, drying is one of the oldest and most commonly used methods of food preservation. The main purpose of drying is to decrease water activity of the food to extend its shelf life. Issues related to hygiene, very long drying time and low final product quality has led researchers to investigate different types of dry-
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