The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin
Table 4
Colour parameters of fresh and drying samples.
Osmotic solution
Time of osmotic pretreatment (h)
—
Fresh pumpkin
66.4 ± 2.4
22.8 ± 1.3
55.1 ± 2.2
—
0
59.3 ± 3.1
20.0 ± 2.1
46.3 ± 3.4
12.2 ± 3.4
Chokeberry
0.5
24.8 ± 0.5
14.6 ± 1.3
−4.2 ± 0.7
72.9 ± 1
1
24.7 ± 0.5
12.1 ± 1.3
−5.1 ± 0.4
74.1 ± 0.7
2
25.8 ± 0.3
8.6 ± 1
−6.5 ± 0.2
75.2 ± 0.5
3
25.5 ± 0.4
7.6 ± 1
−6.8 ± 0.2
75.7 ± 0.5
6
25.3 ± 0.3
6.5 ± 0.4
−7.0 ± 0.2
76.3 ± 0.3
Flowering quince
0.5
55.6 ± 2.1
20.4 ± 1.2
39.1 ± 3.4
27.6 ± 3.9
1
56.2 ± 2.2
18.7 ± 0.6
38 ± 3.4
28.6 ± 3.9
2
55.7 ± 1.6
18.3 ± 1.5
34.7 ± 2.9
31.9 ± 3.4
3
56.6 ± 1.8
17.6 ± 0.7
35.1 ± 2.4
31.3 ± 2.7
6
52.6 ± 3.4
18.2 ± 1.4
28.3 ± 5.4
38.9 ± 6.3
Raspberry
0.5
36.5 ± 2.4
28.2 ± 1.8
12.4 ± 3.2
60 ± 3.8
1
33.9 ± 2.1
26.9 ± 1.8
7.2 ± 2.9
65.7 ± 3.5
2
32.5 ± 0.7
24.6 ± 1.7
3.4 ± 1.3
69.6 ± 1.5
3
30.6 ± 1.4
20.3 ± 2.1
−0.2 ± 1.7
73.8 ± 2.2
6
30.2 ± 0.4
17.2 ± 0.9
−2.1 ± 0.5
75.9 ± 0.7
Values followed by the same letter (a–k) within the same column were not significantly different () (Tukey’s HSD test).
