Effect of Pretreatments and Solar Tunnel Dryer Zone on Drying Characteristics and Stability of Pumpkin (Cucurbita maxima) Slices

Table 7

Mean of chemical properties and proximate of pumpkin powder obtained from a combination of zone and pretreatments.

Dryer zone	Pre-treatment	TSS (^0B)	pH	TA (%)	Moisture content (MC) (%)
Zone I	Control	^f	^e	^d	^a	^a
	1% citric acid	^b	^h	^a	^g	^a
	2% salt	^c	^bc	^ef	^de	^cd
	1% salt blanch	^f	^f	^d	^h	^b
Zone II	Control	^b	^de	^h	^b	^ef
	1% citric acid	^a	^g	^b	^cd	^cde
	2% salt	^b	^ab	^h	^ef	^cd
	1% salt blanch	^e	^f	^fg	^bc	^de
Zone III	Control	^b	^cd	^g	^fg	^g
	1% citric acid	^a	^g	^b	^gh	^f
	2% salt	^a	^a	^i	^fg	^f
	1% salt blanch	^d	^cd	1.9 ± 0.02^e	^i	^h
	CV (%)	0.63	0.74	2.79	1.02	0.92

Values expressed are mean values of . All mean scores, bearing different superscript in columns differ significantly ().