Dehydration of papaya using osmotic, air and vacuum drying and the effect of these techniques on quality
1992
Dwivedi, Mritunjay
Effect of sugars such as sucrose, sorbitol and glucose at five concentrations, shapes of the papaya, pretreatments, sugar to fruit ratio, calcium concentration and agitation on the osmotic kinetics during dehydration was investigated. The parameters determined were water loss, sugar gain, weight reduction and volume change of papaya. Drying characteristics for the dehydration of osmosed and nonosmosed papaya were studied taking three shapes. The quality aspects were investigated by subjecting the osmosed samples to four drying treatments. Texture, color, volume shrinkage, final moisture content and dehydration ratio for the dried samples were determined. Storability test was performed to study the effect of four storage conditions on the change in weight, texture and color of the dehydrated papaya for 25 days of storage. Refrigerated temperature was found to be best with regard to the acceptable appearance. Results obtained from this study revealed that the sucrose/sorbitol combination gave the highest reduction in moisture (78.65 %) and maximum sugar gain of 25.35 gram per 100 gram of fresh fruit. Sucrose solution was accepted where less sugar gain with optimum water loss was needed. Product dehydrated with glucose solution exhibited the lowest reduction in moisture and highest discoloration. Mathematical relationships of moisture loss, weight reduction and sugar gain with time and temperature were established.
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Эту запись предоставил Kasetsart University