Abstract

FERNANDEZ VALDES, Daybelis et al. Kinetic of drying papaya fruit (Carica papaya L., cv. Maradol Roja) by means osmotic dehydration and hot air flow. Rev Cie Téc Agr [online]. 2015, vol.24, n.1, pp. 22-28. ISSN 2071-0054.

The dehydration is one of the methods used for the conservation of fruits and vegetables, by it use it is possible to extend the storages periods, keeping the quality of the products. The objective of this research was analyze the kinetics behavior of the mains properties of the papaya (Carica papaya L, cv. Red Maradol) through agroindustrial processes of osmotic dehydration (DO) and hot air flow (DAC). During the investigations the fruits were diced in piece of size 2,5 x 2,5 x 1,0±0,02 cm and they were dehydrated through of DO (60 °C during 10 hours) and DAC (60 °C during 5 hours). Was determined the mass, the firmness and the loss of weight (Pp) in both processes and was used the software Startgraphics Plus v.5,1 for the statistical analyze. As main results, don’t was find difference between the processes DO and DAC, for that reason can be used both method; nevertheless, respect the dehydration time for both processes was find significant difference for the properties evaluates.

Keywords : kinetic of dehydration; papaya fruit; properties physical-mechanic.

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