Keywords:

Cucurbita maxima

Oven drying

Microwave drying

Powder

Physicochemical characteristics

Eect of drying methods on the physicochemical composition and microstructure of pumpkin

powders

Efecto de los métodos de secado en la composición sicoquímica y la microestructura de polvos de

calabaza

Efeito dos métodos de secagem na composição físico-química e na microestrutura dos pós de abóbora

Yassine Noui

Adel Lekbir

Abla Bousselma

Maamar Haas

Samir Hameurlaine

Rev. Fac. Agron. (LUZ). 2025, 42(3): e254237

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v42.n3.VIII

Food technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela.

Laboratory of Food Sciences (LSA), Department of

Food Engineering, Institute of Veterinary and Agricultural

Sciences, University Batna 1 - HadjLakhdar, Biskra Avenue,

05005, Algeria.

Laboratory of Food Process, Bioresource and Agri-

environmental Engineering, Institute of Nutrition, Food

and Agri-Food Technologies (INATAA), Brothers Mentouri

University Constantine 1, Algeria.

Centre de Recherche Scientique et Technique en analyses

Physico-chimiques (CRAPC), Zone Industrielle, BP 384,

Bou-Ismail, Tipaza, Algérie.

Technical platform for Physico-Chemical analysis, CRAPC,

Biskra, Algeria.

Received: 18-05-2025

Accepted: 15-07-2025

Published: 03-08-2025

Abstract

To increase the shelf life of fruit and vegetables, to be able to

enjoy them in all four seasons, and to preserve their genetic make-

up, drying has been found to be the best technique of conservation.

The aim of this work is based on the study of the drying kinetics

of pumpkin (Curcubita maxima) by two drying methods namely

oven drying at a temperature of 60 °C and microwave drying at

180 W, with the purpose to model the drying kinetics of thin layers

of pumpkin by four mathematical models (Two-Term, Modied

Henderson and Pabis, Henderson Pabis and Bousselma et al.) and

to study the eect of the two drying methods on the nutritional

and microstructural properties of pumpkin powders. The results

showed that the Microwave drying was faster than oven drying.

The Modied Henderson and Pabis and Bousselma et al., models

were chosen to adequately describe the drying behavior of oven-

and microwave-dried thin pumpkin slices, respectively, due to a

high R

value and low χ

and RMSE values. The physicochemical

composition of the two powders (POD and PMD) was signicantly

dierent (p < 0.05) in terms of water content, pH, brix, lipids, and

potassium. The analysis of the qualitative composition by FTIR

did not show a change between the two powders. Similarly, the

structure studied by SEM showed an identical and homogeneous

structure. These powders have high nutritional properties, and their

incorporation into foods should therefore be recommended.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(3): e254237 July-September. ISSN 2477-9409.

2-7 |

Resumen

Para aumentar la vida útil de las frutas y verduras, poder

disfrutarlas en las cuatro estaciones y preservar su composición

genética, se ha descubierto que, el secado es la mejor técnica de

conservación. El objetivo de este trabajo se basa en el estudio la

cinética de secado de calabaza (Curcubita maxima) mediante dos

métodos de secado, a saber, secado en horno a una temperatura de

60 °C y secado en microondas a 180 W, para modelar la cinética

de secado de capas delgadas de calabaza mediante cuatro modelos

matemáticos (Two-Term, Modied Henderson y Pabis, Henderson

Pabis y Bousselma et al.) y estudiar el efecto de los dos métodos

de secado sobre las propiedades nutricionales y microestructurales

de los polvos de calabaza. Los resultados mostraron que, el secado

por microondas fue más rápido que, el secado en horno. Se eligieron

los modelos modicados de Henderson y Pabis y de Bousselma et

al., para describir adecuadamente el comportamiento del secado

de las rodajas nas de calabaza secadas en horno y microondas,

respectivamente, debido a un alto valor de R² y bajos valores de χ²

y RMSE. La composición sicoquímica de los dos polvos (POD

y PMD) presentó diferencias signicativas (p < 0,05) en cuanto a

contenido de agua, pH, grados Brix, lípidos y potasio. El análisis de la

composición cualitativa mediante FTIR no mostró cambios entre los

dos polvos. De igual manera, la estructura estudiada mediante SEM

mostró una estructura idéntica y homogénea. Estos polvos poseen

elevadas propiedades nutricionales, por lo que conviene recomendar

su incorporación a los alimentos.

Palabras clave: Cucurbita maxima, secado al horno, secado por

microondas, polvo, características sicoquímicas.

Resumo

Para aumentar a vida útil das frutas e legumes, para poder

apreciá-los em todas as quatro estações e para preservar a sua

composição genética, descobriu-se que a secagem é a melhor técnica

de conservação. O objetivo deste trabalho baseia-se no estudo

da cinética de secagem da abóbora (Curcubita maxima) por dois

métodos de secagem, ou seja, secagem em estufa a uma temperatura

de 60 °C e secagem em micro-ondas a 180 W, para modelar a

cinética de secagem de camadas nas de abóbora por quatro modelos

matemáticos (Two-Term, Modied Henderson e Pabis, Henderson

Pabis e Bousselma et al.) e para estudar o efeito dos dois métodos

de secagem nas propriedades nutricionais e microestruturais dos pós

de abóbora. Os resultados mostraram que a secagem em micro-ondas

foi mais rápida do que a secagem em forno. Henderson modicado e

Pabis e Bousselma et al., modelos foram escolhidos para descrever

adequadamente o comportamento de secagem de fatias nas de

abóbora secas em forno e micro-ondas, respetivamente, devido a um

elevado valor de R

e baixos valores de χ

e RMSE. A composição

físico-química dos dois pós (POD e PMD) foi signicativamente

diferente (p < 0,05) em termos de teor de água, pH, brix, lípidos e

potássio. A análise da composição qualitativa por FTIR não mostrou

alteração entre os dois pós. Da mesma forma, a estrutura estudada por

MEV apresentou uma estrutura idêntica e homogénea. Estes pós têm

elevadas propriedades nutricionais e, por isso, a sua incorporação nos

alimentos deve ser recomendada.

Palavras-chave: Cucurbita maxima, secagem em estufa, secagem

em micro-ondas, pó, caraterísticas físico-químicas.

Introduction

The cucurbits are among the oldest plants cultivated in tropical

areas of South America. They are symbolic vegetables of autumn

and winter. Their size is 32.6 cm in length and 69.1 cm in diameter

(Dhiman et al., 2009). The average weight of the fruits is between

8 and 10 kg, sometimes even up to 20 (Yetesha et al., 2023). The

percentage of the edible part is 70 to 86 % (Dhiman et al., 2009).

The main varieties of cucurbits cultivated in the world are: Cucurbita

pepo, Cucurbita maxima and Cucurbita moschata. The pumpkin is

known for its signicant nutritional value. The proximate analysis of

the fresh pumpkin fruits contains around 90 % water, the proximate

analysis leading to 0.6-1.8 g.100 g

-1

proteins, 0.1 g.100 g

-1

lipids, 4.6-

6.5 g.100 g

-1

carbohydrates, 0.5-1.3 g.100 g

-1

bers (Dhiman et al.,

2009; Muntean et al., 2013).

Known pharmacological properties of pumpkins include: anti-

cancer, anti-diabetic, hepatoprotective, antioxidant, vermifuge,

antibacterial, antiinammatory and anthypertenstive (Dubey, 2012;

Das and Banerjee, 2015; Lucan and Mitroi, 2024).

Pumpkin is used in the culinary preparation of soups, juices,

purees, jams and pies. It can also be used as a functional food in baked

goods, cookies, chocolate, beverages, meat and dairy products (Lucan

and Mitroi, 2024). Pumpkin can also be processed into our by drying

and grinding (Benseddik et

al., 2020; Grassino et al., 2024). This

our is a particular raw material and serves like a natural colorant

for fruit preparations. Recent research has shown that pumpkin

powder can substitute white our in bakery and cookie products

with lot of advantages (Sathiya Mala et al., 2018; Ghendov-Mosanu

et al., 2023). Pumpkin has also been used to make probiotic foods

(Lucan and Mitroi, 2024). Drying vegetable products is a very old

preservation method, which consists of reducing the amount of water

in food to extend its shelf life. It concentrates the food’s avors and

nutrients. Drying by oven and by microwave are two methods of food

dehydration, including vegetables, but they operate on very dierent

principles and therefore have distinct eects on the nal product.

The drying oven uses hot air convection to extract moisture from

the food. On the other hand, microwave drying uses electromagnetic

waves that agitate the water molecules present in the food. Drying

kinetics models are therefore signicant for deciding on ideal drying

conditions, which are important parameters in terms of equipment

design and optimization, and product quality improvement. Thus, to

analyze the drying behavior of fruits and vegetables, it is important

to study the kinetic model of each particular product and to generate

generalized drying curves (Kalsi et al., 2023).

In this study, we try to transform pumpkin (Cucurbita maxima)

pulp into our by two drying techniques to evaluate the inuence of

the drying process on the kinetics of water loss, the physicochemical

and structural properties of the obtained powders.

Materials and methods

Vegetal material

The pumpkin used was an orange Hadil variety. It was purchased

at the local market in Batna, Algeria. It was kept refrigerated at 4 °C

until use.

Drying Procedure

The pumpkin was washed, dried and cut into cubic pieces. The

pulp was then cut into round slices with an average diameter of 3 cm

and an average thickness of 1 mm using a food processor (Moulinex

type). Two drying methods were used: microwave drying (MWD)

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Noui et al. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254237

3-7 |

and oven drying (OD). For convective drying, it was carried out

in a Memmert-type oven; a temperature of 60 °C was applied. In

microwave drying mode, a domestic Iris-type oven was used with a

drying power of 180 W. The drying kinetics were repeated ve times.

The moisture ratio (MR) was calculated to evaluate moisture loss,

like showed in the Eq.1 (Bousselma et al., 2021):

(Where, M: represents moisture content at any time t; M0: is

initial moisture content; Me: equilibrium moisture content).

Four thin-layer drying models, including Henderson and Pabis,

Modied Henderson and Pabis, Two-term, and Bousselma et al.

(2021), were tted to the drying data to select the best model suitable

for describing the drying process of pumpkin slices (table 1).

Table 1. Drying models used in this study

Model name Equation References

Two-Term MR = aexp(−Kt) + bexp(−K’ t)

(Soysal et al., 2006)

Bousselma et al .

MR = (a+bx)/(1+ cx+dx

)

(Bousselma et al., 2021)

Henderson and Pabis

MR = aexp (−kt) (Bousselma et al., 2021)

Modied and Henderson and Pabis MR = aexp (−kt) + bexp (−k’t) + cexp (−k”t)

(Olabinjo et al ., 2020)

MR: moisture ratio, t: drying time, a, b, c, dand K d are the coecients of models.

The Sigma plot version10 (Systat Software Inc, Chicago, IL,

USA) was used to determine the model constants. The best t of the

model was based on the root mean square error (RMSE), coecient

of determination (R

), and chi square (X

) (Table 2).

Obtaining powders

Dried pumpkin slices were ground using a domestic grinder, then

passed through a 250-micrometer sieve to obtain powders.

Methods of analysis

The water content was determined by drying in an oven at 105

°C until a constant weight was obtained. The pH was analyzed using

a Hanna type pH meter at 20 °C (AFNOR, 1986). The Brix was

determined at 20 °C using a digital refractometer of the Reichert AR

200 type. The ashes were determined according to the ocial AFNOR

method (1986). The minerals (K, Na, and Ca) were determined

MR =



0 



(MR

exp

MR

pred

)

i=1



( MR

exp

MR



exp

)

i=1





(





=1





)





by ame spectrometry (Jenway PFP7, UK). Lipids contents were

determined with hexane using soxlhet. Fiber content was determined

according to the Weende method using a FIWE Fiber Analyzer (Velp

Scientica).

FTIR spectroscopy

The structural properties of the pumpkin powder constituents

were analysed by FTIR spectroscopy. Spectra were recorded using

an attenuated total reection (ATR) spectrophotometer (Agilent Cary

630 ATR) in the range of 400 - 4000 cm

-1

with a resolution of 4 cm

-1

(Santiago‐García et al., 2023).

Scanning electron microscopy

Surface morphological characterization of pumpkin powder

was examined using Scanning Electron Microscopy (FEG, Thermo

Scientic Apreo 2C), operated at 5 K.

Statical analysis

Statistical analysis was performed using XLSTAT software.

Values are presented as mean ± standard deviation. Data were

evaluated statistically by Student’s T test (p < 0.05 was considered

statistically signicant).

(1)

Table 2. Statisticals metrices

Name of statistical parameter Formula

Coecient of determination (R

) R

= 1−

Root Mean Square Error (RMSE)

( )

exp pred

RMSE





= −







∑

Chi-square (X

) χ

Results and discussion

Physicochemical characteristics of fresh pumpkin

The physicochemical composition of fresh pumpkin was 92.63

% moisture, brix 4.35 % and pH of 6.20. The humidity rate is in

agreement with that cited by Adoui et al. (2021), which is 92.27 for

the same species. The values of pH and Brix are close to those given

by Márquez Cardozo et al. (2021), which are 3.76 % for Brix and

5.92 for pH. Similarly, Papanov et al. (2021), provided pH values of

6.48 and 7.20, respectively, for the two varieties of Cucurbita maxima

(Argentina and Danka Polka).

Drying kinetics pumpkin for slices

Drying kinetics of pumpkin by microwave and vacuum oven were

expressed as moisture ratio as a function time (gure1).

Figure 1. Drying kinetics of pumpkin slices by microwave drying

(a) and oven drying (b).

The water content of fresh pumpkin was approximately 92.63 %.

The pumpkin slices were dried to a constant weight. At the start of

drying, the curves show a steady decrease. This decrease corresponds

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Rev. Fac. Agron. (LUZ). 2025, 42(3): e254237 July-September. ISSN 2477-9409.

4-7 |

to the elimination of free water. Initially, the water content in the

pumpkin was high, and less microwave energy was absorbed;

the pumpkin was heated by radiation, and so water evaporation

was accelerated. Drying removed 89.20 % of the water from fresh

pumpkin by MW and 87.63 % by convective drying (vacuum oven).

Microwave drying is faster than convective drying and reduced the

time needed to dry pumpkin slices by 84 % compared with convective

(conventional) drying.

In this work, the drying kinetics of pumpkin dried by two drying

methods (MWD and OD) were modeled by four mathematical models

(Modied Henderson and Pabis, Henderson and Pabis, Two-Term

and Bousselma et al. (2021). Figures 2 and 3 illustrate the results

obtained. The calculated values of the statistical parameters used are

presented in table 2, with the most appropriate model indicated in

bold type.

Figure 2. Modeling the drying kinetics of the microwave-dried

pumpkin layer. (a) Henderson and Pabis Model, (b)

Modied Henderson and Pabis Model, (c) Bousselma et al.

Model and (d) Two-Term Model.

The four models were compared in terms of the values of the

coecient of determination (R²), the reduced chi-squared (χ²), and the

root mean square error (RMSE). In the studied experimental conditions,

the values of R², χ², and RMSE are respectively between 0.8860 and

0.9932, 8.43776E-12 and 0.005306, and 1.26783E-09 and 0.070667.

The high R

values and low χ

and RMSE values for the four models

simulated in this study indicate good consistency between these models

and the experimental results (Tunde-Akintunde and Ogunlakin, 2013).

From these results, we concluded that the MHP (Modied Handerson

Pabis) and Bousselma et al. (2021) models were chosen to adequately

describe the drying behavior of microwave and oven-dried pumpkin

thin slices, respectively, due to a high R

value and low χ

and RMSE

values (table 3). The modied Handerson Pabis model was adapted to

describe the pumpkin drying process under the drying conditions of

the species Curcubita moschata at 105 °C (Hong et al., 2017).

Figure 3. Modelling the drying kinetics of the oven-dried pumpkin

layer. (a) Henderson and Pabis Model, (b) Modied

Henderson and Pabis Model, (c) Bousselma et al. Model

and (d) Two-Term Model.

Physicochemical characteristics of pumkin powder

The physicochemical characteristics of pumpkin pulp powders

are given in table 4. The water content of the powders is between 10

and 11.83 %. This water limit was favorable to the preservation of the

powders obtained. The moisture values found were lower than those

quoted by Malkanthi and Hiremath (2020), which was 14.80 % for the

same species.

Pumpkin powders obtained by oven drying (POD) and microwave

drying (PWD) are shown in gure 4.

The pH of the powders was slightly acidic, at 6.46-6.82, with a

signicant dierence. These values were lower than the result of

Malkanthi and Hiremath (2020), which was 5.75 for pumpkin powder

dried at 60 °C. The ash content of the two obtained powders was

between 7.50 and 7.77 %. This limit was similar to that cited in the

literature, which is 6.1-7.24 % (Das and Banerjee, 2015).

The mineral prole is characterized by the abundance of potassium,

with values ranging from 536.66 to 673.33 mg.100 g

-1

, with a signicant

dierence. Both types of pumpkin our have a low sodium content,

these values are similar to that (27.28 mg.100 g

-1

for the species

Cucurbita moschata) cited by Bemfeito et al. (2020).

The physicochemical characteristics of pumpkin powders were

normal regarding to values obtained in several studies. Jabeen et al.

(2018) showing 9.9 g of moisture, 2.3 g of fat, and a high amount of

ber 11.46 g in pumpkin our. The global composition of pumpkin

esh powder gave values for ash, fat, ber, moisture, and carbohydrates

respectively of 6.64, 0.18, 11.25, 18.03 and 48.40 g.100 g

-1

DW. Dietary

bre plays a preventive role against chronic diseases (Badr et al., 2011).

FTIR Analysis

FTIR analysis of the two powders is shown in gure 5. The spectra

exhibit key vibrational signatures including: a prominent hydroxyl

band at 3377 cm⁻¹ (O-H/N-H stretching vibrations) characteristic

of polysaccharides and associated hydroxyl-containing compounds

(Abid et al., 2017; Rico et al., 2020).

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Noui et al. Rev. Fac. Agron. (LUZ). 2025, 42(3): e254237

5-7 |

Table 3. Fitting parameters for models drying pumpkin slices.

Pumpkin slices

Model Model constants R

RMSE

MWD

Two-Term

a: -0.142

b: 2.5784

c: 1.1424

d: 0.0044

0.9820 0.004426509 0.00364536

a : 25.7098

b : 0.0002

c : -24.7076

d : 4.9835E-015

0.9680 6.28499E-09 6.14085E-05

MWD

Bousselma et al.

a : 0.9858

b : -0.0012

c : 0.0005

d : 8.6805E-006

0.9903 2.78141E-05 0.004785997

a: 0.9643

b : -0.0038

c : -0.0017

d : 1.0278E-005

0.9721 3.72101E-07 0.000472504

MWD

Henderson

and Pabis

a : 1.0880

b : 0.0042

0.9718 0.005306 0.070667

a : 1.0881

b : 0.0074

0.8860 0.00314051 0.050124

MWD

Modied

Henderson and Pabis

a : 8.722

b : 0.0010

c : 6.7165

d : 1.3386E-016

g : 14.4184

h : 0.0004

0.9942 1.5395E-09 1.26783E-09

a: 21.9473

b: 0.0002

c: 10.4093

d: 8.0393E-011

g: 10.5353

h: 4.7004E-019

0.9680 8.43776E-12 1.83714E-06

MWD: Microwave drying. OD: Oven drying.

Table 4. Physicochemical characteristics of pumpkin powders

Parameters POD PMD

Water (%) 11.18 ± 0.38

10.00 ± 0.13

Dry matter (%) 88.82 ± 0.38

90.00 ± 0.13

pH 6.82 ± 0.01

6.46 ± 0.00

Brix (%) 72.66 ± 1.15

67.33 ± 1.15

Fibers (%) 17.50 ± 0.50

15.66 ± 1.15

Lipids (%) 1.81 ± 0.02

2.12 ± 0.02

Ash (%) 7.50 ± 0.18

7.77 ± 0,17

Potassium (mg.100 g

-1

) 536,66 ± 5.77

673.33 ± 15.27

Sodium (mg.100 g

-1

) 24.67 ± 2.31

24.00 ± 2.65

Calcium (mg.100 g

-1

) 93.33 ± 5.77

86.67 ± 5.77

POD: Powder Oven Drying; PMD: Powder Microwave Drying. Values are mean ± standard

deviation of triplicate measurements. Means in the same line with dierent superscript are

signicantly dierent (p < 0.05).

Distinct carboxylate absorptions at 1395 cm⁻¹ (symmetric) and 1583

cm⁻¹ (asymmetric stretching) (Adilah et al., 2018); an ester carbonyl

band at 1730 cm⁻¹ (C=O stretching) (Leopold et al., 2011); and complex

polysaccharide patterns in the 800-1200 cm⁻¹ region (arabinogalactans

and glycosidic bond vibrations) (Kac

uráková et al., 2020). Notably, the

remarkable spectral congruence between both drying methods evidences

the maintenance of structural integrity in the primary cell wall constituents

(cellulose, pectin, hemicelluloses), in agreement with existing literature

on Cucurbita materials (Quintana et al., 2018; Indrianingsih et al., 2019).

Figure 5. FTIR Spectra of pumpkin powders (POD and PMD).

SEM Micrography

According to gure 6, both ours exhibited a compact, brous,

amorphus structure. Both ours have the same structure, so the

drying technique (convective and microwave drying) had no eect on

Figure 4. Powder of pumpkin POD and PMD.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2025, 42(3): e254237 July-September. ISSN 2477-9409.

6-7 |

their structure. In comparison with the literature, Indrianingsih et al.

(2019) and Nurdjanah et al. (2023), also showed a compact structure

for pumpkin our.

Figure 6. SEM micrograph of pumpkin powder (POD and PMD).

Conclusion

The Adapted Due to their low χ2 and RMSE values and high R

value, the Modied Henderson and Pabis and Bousselma et al. (2021)

models are selected to accurately depict the drying behavior of thin

pumpkin slices that are microwave-dried and oven-dried, respectively.

The pumpkin powders obtained by both drying techniques are very

nutritious, rich in minerals and bers, and could be considered as a

functional food. The two drying techniques employed had a minimal

impact on nutritional quality. The microstructure of the powders is

identical. Pumpkin processing is a promising niche in the agri-food

industry.

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