Drying Three hundred grams of sample slices were used in
each treatment. The samples were arranged in a single thin-layer and were removed every 2 h for weighing during
drying in an oven at 60 °C and uncontrolled sun drying
until the moisture content of the dried pumpkin slices become 10 %. The relative humidity of the ambient air during
drying was measured by the hygrometer (mode l No. 8612,
sensitivity ± 1.09). The relative humidity varied between
20 % and 43.5 % while remained to be 6.5 % for open sun
drying and oven drying, respectively. The dry-bu lb temperature was measured using the same hygrometer and was
varied between 20.2 and 30.2 °C for sun drying and kept
const ant at 60 °C for oven drying, respectively.