Drying Characteristics and Quality of Carica Papaya Linn under Med- and Short-wave Infrared Radiation and Hot Air Drying
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Abstract:
The effects of infrared and hot air drying at different temperatures (60, 70, 80, and 90 ℃) on the quality of Carica Papaya Linn (papaya) slices were discussed. Four indicators viz. drying properties, color, rehydration, and vitamin C retention were employed. The results showed that, at the same drying temperature, the speed of infrared drying was faster than that of hot air drying . The effective moisture diffusion coefficients (Deff) increased with increase in drying temperature for both drying methods. The Deff of infrared drying and hot air drying ranged from 0.58546×10-10~9.87313×10-10 m2/s and 0.01179×10-10~ 4.88646×10-10 m2/s, respectively. The activation energy was 32.13 kJ/mol and 33.28 kJ/mol for the infrared and hot air drying, respectively. The papaya slices dried by infrared showed better color and rehydration properties than those dried by hot air. However, the papaya slices dried by hot air had higher vitamin C retention. In summary, the best product was obtained with infrared drying at 70 ℃.
