Articles
An alternative method for dried papaya production
Article number
1213_44
Pages
303 – 310
Language
English
Abstract
In dried fruit processing, osmotic dehydration is normally applied as a preliminary process before drying.
However, it has some drawbacks of time consumption and the amount of solution used.
This study was aimed to introduce an alternative osmotic dehydration for osmosed air-dried papaya production and to determine the obtained product quality.
The control papaya sample was firstly cut transversely and then cut into slices before being covered with sucrose granule, at 120% of the weight of papaya for 2 h, then increased to 180% for another 2 h.
After excess sugar removal, the osmosed papaya slices were dried in a hot-air dryer at 60°C until moisture content reached 21%. A comparative study using a mix of sucrose-sorbitol (Su-Sor) by partial replacement of sucrose with 10% sorbitol was performed.
The Su-Sor treatment showed higher water loss and solid gain during osmosis and the finished product after hot-air drying presented lower water activity compared to the control.
Product texture (hardness) of the Su-Sor treatment was also softer.
However, sample shrinkage from both treatments was similar (about 54%). Microstructure analysis of osmosed papaya and osmosed air-dried papaya under scanning electron microscope revealed that there were differences in cell structure of the sample treated with different types of sugar used during osmosis.
Moreover, more cell collapse was observed under alternative treatment.
However, it has some drawbacks of time consumption and the amount of solution used.
This study was aimed to introduce an alternative osmotic dehydration for osmosed air-dried papaya production and to determine the obtained product quality.
The control papaya sample was firstly cut transversely and then cut into slices before being covered with sucrose granule, at 120% of the weight of papaya for 2 h, then increased to 180% for another 2 h.
After excess sugar removal, the osmosed papaya slices were dried in a hot-air dryer at 60°C until moisture content reached 21%. A comparative study using a mix of sucrose-sorbitol (Su-Sor) by partial replacement of sucrose with 10% sorbitol was performed.
The Su-Sor treatment showed higher water loss and solid gain during osmosis and the finished product after hot-air drying presented lower water activity compared to the control.
Product texture (hardness) of the Su-Sor treatment was also softer.
However, sample shrinkage from both treatments was similar (about 54%). Microstructure analysis of osmosed papaya and osmosed air-dried papaya under scanning electron microscope revealed that there were differences in cell structure of the sample treated with different types of sugar used during osmosis.
Moreover, more cell collapse was observed under alternative treatment.
Authors
K. Duangmal, B. Sritongtae
Keywords
papaya, osmotic dehydration, osmosis, dried fruit
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