Effects of hot-air and infrared drying methods on drying performance and quality parameters of pumpkin (Cucurbita moschata Duch.) cubes

Claudia Ramírez-Alfonso; Eduardo García-Noa; Jorge Pino; José L. Rodríguez

doi:10.57252/jrpfoods.2026.3

Authors

Claudia Ramírez-Alfonso Food Industry Research Institute https://orcid.org/0000-0002-6758-7702
Eduardo García-Noa Facultad de Ingeniería Química. Universidad Tecnológica de La Habana https://orcid.org/0000-0002-6634-9219
Jorge Pino Prof.Dr.
José L. Rodríguez Food Industry Research Institute

DOI:

https://doi.org/10.57252/jrpfoods.2026.3

Keywords:

pumpkin, Cucurbita moschata, convective drying, infrared drying, color properties, drying parameters, energy efficiency

Abstract

This study evaluated the drying behavior of pumpkin (Cucurbita moschata Duch.) cubes using hot-air and infrared drying at 50, 60, and 70 °C. Drying performance was assessed through yield, drying rate, effective moisture diffusivity, energy consumption, color variation, and rehydration capacity. Results showed that drying technology exerted a greater influence than temperature on process efficiency and product quality. Convective drying achieved higher yield, faster drying rates, greater effective diffusivity, shorter drying times, and lower color alteration compared with infrared drying. Although increasing temperature reduced drying time, convective drying at 50 °C provided the best balance between energy efficiency, drying performance, and quality retention. Rehydration analysis also demonstrated satisfactory water absorption capacity under convective conditions. Overall, convective drying at 50 °C was identified as the most suitable condition for producing high-quality dried pumpkin cubes with reduced energy demand.

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