Trial of drying pumpkin seeds of Austrian cultivar Gleissdorf in laboratory dryer was done. The results showed that increasing of air temperature significantly shortened duration of drying process. Wet pumpkin seeds (after washing) were dried from the start water content of 52,3% to final 7,5%.
Air temperature of 60°C for pumpkin seed drying was suitable because at this temperature duration of drying was significantly shorter than drying at temperature 40°C. The quality of seeds dried at air temperature of 60°C was not lesser than that dried at air temperature of 40°C.
The samples dried at air temperature of 80 and 100°C were partly roasted, the seeds were dark coloured (burned), inferior taste, and problematic storage quality. Consequently air temperature above 60°C could not be recommended for pumpkin seed drying.

pumpkin seed (Cucurbita pepo L cv. Gleissdorf); drying; air temperature

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia