Study on Osmo-Convective Dehydration of Papaya (Carica Papaya L.) Slices and Evaluation of Quality During Storage

Abstract

(2.5×2.5×2.5 cm) and evaluation of quality during storage to see the impact of operating parameters on process kinetics. The studies were also carried out to evaluate the physico-chemical and sensory characteristics of the dried papaya slices. These slices were osmotically dehydrated in different sugar solution concentration (55oBrix and 65oBrix), solution to fruit ratio 5:1 process temperature 55oC for 30, 60, 90, 120, 150 and 180 minutes. The effect of process parameters during osmotic dehydration such as duration of osmosis, sugar concentration solution to fruit ratio and process temperature of syrup on water loss, mass reduction, solid gain and moisture content were studied. Drying curves were affected by the drying air temperature and osmotic dehydration as a pretreatment. The value of rehydration ratio of conventionally tray dried samples increased with increase in drying air temperature. The osmo-convective dehydration samples were found more acceptable than convective dried ones. The optimum moisture content was obtained 791.331 % (db) for T1 sample under tray dryer. Solid gain was found to be maximum range 7.99 % in T4 sample for 65oBrix. An increase of sugar concentration of osmosis increase water loss and solid gain. The mass reduction value was found maximum in T4 22.33 % at 65oBrix. The value of Rehydration Ratio was found maximum in T1 4.96 after 90 days storage periods.