Drying Kinetics of “Jacarezinho” Pumpkin Seeds

Pumpkin seeds are sources of various nutrients and bioactive compounds and can be used after appropriate treatment. The seeds, when dehydrated, can be used as ingredients in several important foods. Through kinetic analysis it is possible to determine the behavior of the dry material, and describe the process through mathematical models, becoming useful tools for decision-making and contributing to the improvement of the process efficiency. The objective of this study was to construct drying kinetics for "Jacarezinho" pumpkin seeds and adjust the experimental data obtained to mathematical models. The seeds were dried in a convective dryer, varying the drying temperature (30, 40 and 50°C), with an air speed of 1.5 m.s-1. The drying kinetics were well described by the Midilli model (R2 99.90–99.99; MSE > 0.1). The use of the transfer kinetic data presented provides support for the use of pumpkin seeds to produce new foods.