Resumo

MUNIZ BECERA, Sahylin; HERNANDEZ GOMEZ, Antihus; GARCIA PEREIRA, Annia  e  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).

Palavras-chave : combined convective dry; osmotic dehydration; simply blanching; papaya; quality; kinetic.

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