Evaluation of the drying process in green papaya.
1990
Tan W.T. | Mabesa L.B.
Data on dehydration requirements of green papaya were collected and analyzed to obtain additional information that would elucidate the dehydration process involved in green papaya. Analysis of the drying data revealed that the drying process of green papaya included both the constant- and falling-rate periods. The critical moisture content of green papaya was found to vary slightly with the external drying conditions. The effectiveness of increasing air velocity during the constant rate period was still apparent as indicated by the calculated heat and mass transfer coefficients. The plot between log (W-We)/Wc-We) and time follows the equation of a straight line in moisture region W= 3.0 to 1.0 (db). Where W= moisture content at any time t, We= equilibrium moisture content and Wc= critical moisture content. The drying constants and average diffusivities in green papaya were found to increase with temperature. On the other hand, among the six equations evaluated, the three equations (Halsey, 1948; Kuhn, 1967 and Smith, 1947) best described the desorption isotherm of green papaya.
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