Optimization of Specific Energy Consumption During Convective Drying of Pumpkin (Cucurbita pepo) Using the Taguchi Method and a Novel Predictive Model

Although food drying is a crucial strategy for long-term preservation, it is an energy-intensive process. This study aims to optimize the specific energy consumption (SEC) in the convective drying of pumpkin (Cucurbita pepo) slices using the Taguchi method and to develop a novel predictive expression for SEC based on key drying parameters. In the study, parameters including slice thickness (2, 4, and 6 mm), drying air speed (1.2, 1.6, and 2.0 m/s), and temperature (60, 70, and 80°C) were investigated according to a Taguchi L9 orthogonal array. The minimum SEC value was obtained as 1.934 kWh/kg under the conditions of 6 mm slice thickness, 1.6 m/s air speed, and 80°C temperature. Parameter analysis revealed that slice thickness was the most influential parameter on SEC, with an effect rate of 62.56%. Furthermore, the developed multiple linear regression model yielded a high coefficient of determination (R²) of 90.98%. These findings provide valuable strategies for industrial applications to enhance energy efficiency in the drying of high-moisture vegetables.