Investigating the Impact of Temperature, Humidity, and Air Velocity on the Convective Drying Process of Pumpkin

This analysis systematically explores the convective drying behavior of pumpkin (Cucurbita moschata) cultivated in Uzbekistan, examining the influence of various air conditions on the drying process. The analysis reveals that elevating temperature and air velocity results in a more expedient drying rate and shorter overall drying time, with optimal conditions identified at 75°C and an air velocity of 1 m/s. The process also induces modifications in the pumpkin's physical properties, including size, shape, and color, with each undergoing changes at different time intervals. Notably, discoloration surfaced after 30 minutes at a setting of 65°C, 5% relative humidity, and 1 m/s air velocity, whereas deformation manifested at 45 minutes and progressed from the center at the 60-minute mark, culminating in noticeable hardness and brittleness after 105 minutes. The analysis further elucidates the inverse relationship between drying rate and the relative humidity of the drying air, emphasizing the efficacy of low humidity conditions. Additionally, the effectiveness of air velocity in accelerating the drying rate was found to be stage-dependent, being most influential in the early stages of the process. The findings of this research offer valuable guidelines for optimizing the convective drying of pumpkins, specifically those grown in Uzbekistan, by emphasizing the need for precise control of key variables like temperature, humidity, and air velocity. This work enhances our understanding of the complexities involved in food processing techniques and contributes new insights specific to the drying of agricultural commodities like pumpkin.