Thermal and physical properties and heat-mass transfer processes of drying pumpkin seeds

We have investigated pumpkin seed heat capacity influenced by the two factors of the heat agent temperature and the moisture content of the material. The difference between the heat of evaporation when drying pumpkin seeds in a differentiated microcalorimeter DMKI 01 from the tabular value is 6%. Increasing the temperature of the heat agent from 40 to 60 degrees C reduces the drying process by 8 times, but the most appropriate is the drying mode at 40 degrees C, under which the germination of pumpkin seeds is 98%. The study of heat and mass transfer during drying shows that active heat up process takes place at the beginning, then there is an intensive moisture evaporation from the material as evidenced by the value of the Rehbinder test, which is close to zero.