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Revista Ciencias Técnicas Agropecuarias
versión On-line ISSN 2071-0054
Resumen
MUNIZ BECERA, Sahylin; HERNANDEZ GOMEZ, Antihus; GARCIA PEREIRA, Annia y MENDEZ LAGUNAS, Lilia. Use of convective dry method combined for dehydration of papaya fruit (Carica papaya L.), variety Maradol roja. Rev Cie Téc Agr [online]. 2013, vol.22, suppl.1, pp. 31-37. ISSN 2071-0054.
This research aim is to evaluate the convective dry method of papaya fruit (Carica papaya L.), variety Maradol roja, combined with simply blanching (ESSC) and Osmosis (DOSC) pre-treatments by the effect of technological factors of dryer: temperature (40 y 60 ºC) and air flow speed (2,5 y 1,5 m/s) above the behavior of quality properties in dehydrated fruit and the process´s kinetic. The simple blanching was realized using hot water 70 °C per 15 min and the osmotic dehydration 60 °C per 4 h to the cubes with 1,5±0,2 cm length per 1,0 ± 0,01 cm de thickness, using a sucrose osmotic solution at 50 °Brix concentration. As experimental design was used a Full Factorial 22 Design and the STATGRAPHICS Plus 5.1 software. As principal results was obtained that in both process the higher temperature to 60 ºC and lower air flow speed to 1,5 m/s provokes a reduction on drying time with value of R2 >0,95 y α<0,01. Through drying condition to 40 °C with 1,5 m/s did not affect significantly its color and reduce the weight loss in dried fruit with R2 higher to 90% (α<0,01).
Palabras clave : combined convective dry; osmotic dehydration; simply blanching; papaya; quality; kinetic.