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Pumpkin (vegetable) — Ingredient · Foodgeist
Ingredient
Pumpkin
vegetable
Cook with Pumpkin
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“The technological parameters for pumpkins drying in vacuum microwave drier were used: pressure (70–50 mmHg), speed of tumbler – 6 rpm, one working cycle and three stages.”
“Drying of pumpkin (Cucurbita moschata) was investigated experimentally using a hot air convective dryer. 30 samples of pumpkin with thickness of 2 mm and 4 mm were subjected to 11 hours drying at temperatures 50 °C, 60 °C and 70 °C respectively”