International Journal of Agricultural Engineering

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Effect of Drying Methods and Pretreatments on Dehydration and Rehydration Characteristics of Osmo-Dried Papaya Slices


Affiliations
1 Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
     

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Papaya slices were treated with different pre-treatments namely control, T1 = Control, T2 = Potassium metabisulphate, T3 = Sodium bisulphate and T4 = Blanching at 95°C for 4 minute. The treated sample were osmosed in syrup solution of 55° Brix and 65° Brix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60°C. It was revealed from the results that, drying of papaya slices in a hot air oven dryer takes only 600 minutes for drying from an initial weight of sample to final weight of sample. The rehydration ratio was recorded of 65 oBrix that 4.95, 2.61, 3.05 and 2.89 for T1, T2, T3 and T4 samples after 90 days. Drying of papaya slices in a Tray dryer takes only 660 minutes. The dehydration ratio was recorded of 65° Brix that 8.40, 3.52, 4.13 and 3.10 for T1, T2, T3 and T4 samples.

Keywords

Dehydration Ratio, Rehydration Ratio, Co-Efficient, Osmo-Dried Papaya Slice.
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  • Effect of Drying Methods and Pretreatments on Dehydration and Rehydration Characteristics of Osmo-Dried Papaya Slices

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Authors

Vikrant Kumar
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Jaivir Singh
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Ratnesh Kumar
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Sunil
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Vipul Chaudhary
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India
Balwant Singh
Department of Agricultural Engineering, Sardar Vallabh Bhai Patel University of Agriculture and Technology, Meerut (U.P.), India

Abstract


Papaya slices were treated with different pre-treatments namely control, T1 = Control, T2 = Potassium metabisulphate, T3 = Sodium bisulphate and T4 = Blanching at 95°C for 4 minute. The treated sample were osmosed in syrup solution of 55° Brix and 65° Brix for period of 180 minutes, than wiped and dried in tray dryer and hot air oven dryer at 60°C. It was revealed from the results that, drying of papaya slices in a hot air oven dryer takes only 600 minutes for drying from an initial weight of sample to final weight of sample. The rehydration ratio was recorded of 65 oBrix that 4.95, 2.61, 3.05 and 2.89 for T1, T2, T3 and T4 samples after 90 days. Drying of papaya slices in a Tray dryer takes only 660 minutes. The dehydration ratio was recorded of 65° Brix that 8.40, 3.52, 4.13 and 3.10 for T1, T2, T3 and T4 samples.

Keywords


Dehydration Ratio, Rehydration Ratio, Co-Efficient, Osmo-Dried Papaya Slice.

References