Infrared Convective Drying Of Osmosed Papaya Cubes
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Date
2017
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Publisher
MPUAT, Udaipur
Abstract
Papaya is highly nutritious food product which has close attention because of its health
benefits as well as economic potential for farmers, entrepreneurs and consumers. There is need
for processing of papaya into different value added product such as juice, RTS, squash, jam and
canned papaya slices to reduce the post harvest loss.
Air drying papaya directly may result in browning or the caramelization of the sugar as a
result to the high temperature and prolong exposure to heat during drying. Osmotically pre
drying the papaya would reduce this problem. In osmotic dehydration, papaya cubes (40 g) were
immersed in the sugar syrup (60%) contained in a glass beaker. The beaker was placed in
constant temperature (37 ºC) water bath for 4.25 hr immersion time. For experiments locally
available papayas were used. Osmoses papaya cubes were used in each drying experiment.
Use of infrared radiation for drying of agricultural produce is a novel technology in
drying of foods. An infrared- convective drying technology for drying of osmosed papaya cubes was adopted to study the drying kinetics. The effects of process variables such as infrared power (300, 400 and 500 W), air temperature (40, 50 and 60ºC) and air velocity (1.0, 1.5 and 2.0 m/s) on drying time, moisture diffusivity, colour, vitamin C and rehydration ratio were studied.
The infrared- convective drying process, for infrared power of 300 W and air temperature
40ºC with air velocity 1.0, 1.5 and 2.0 m/s, it took about 5.5, 6.5 and 7 h for drying osmosed
papaya cubes. Similarly for 500 W and air temperature 50ºC with air velocity 1.0, 1.5 and 2.0
m/s, it took about 4, 4.5 and 5 h respectively. The average moisture diffusivity varied from 4.06
× 10−8 to 9.12 × 10−8 m2/s and was also influenced significantly by infrared power, air
temperature and air velocity.
The colour values of infrared convective dried osmosed papaya ranged between 24.3 and
36.64.under different drying conditions. Ascorbic acid varied from 29.55 and 41.63 mg/g dry
matter under different infrared-convective drying conditions. The rehydration ratio was found to have ranged between 2.13 and 3.02, under different drying conditions. The process parameter for infrared- convective drying was optimized for osmosed papaya cubes using response surface methodology. The results revealed that infrared power 350 W, air temperature 50 ºC and air velocity 1.33 m/s gave a good quality dehydrated product.
Description
Infrared Convective Drying Of Osmosed Papaya Cubes
Keywords
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Citation
Srinivas and Champawat, 2017