DEHYDRATION CHARACTERISTICS OF PAPAYA (CARICA PUBENSCENS): DETERMINATION OF EQUILIBRIUM MOISTURE CONTENT AND DIFFUSION COEFFICIENT

Abstract

ABSTRACT This study determined the drying kinetics behavior of papaya at different temperatures (40, 50, 60, 70 and 80C). Desorption isotherms were determined at 5, 20 and 50C over a relative humidity range of 10–95%. The Guggenheim, Anderson and de Boer models were found to be suitable for description of the sorption data. The samples reached equilibrium moisture of 0.10 ± 0.01 g water/g dry matter. Fick's second law model was used to calculate the effective diffusivity (6.25–24.32 × 10‐10 m2/s). In addition, experimental data were fitted by means of seven mathematical models. The kinetic parameters and the diffusion coefficient were temperature‐dependent and were evaluated by an Arrhenius‐type equation. The modified Page model obtained the best‐fit quality on experimental data according to statistical tests applied.PRACTICAL APPLICATIONSThe main utility of this study is the application of both different empirical models and the diffusional model in tropical fruits' dehydration, which can be considered a basis for a very accurate estimation of drying time and the optimization of the same process. Two newly mathematical models are proposed in this study, through which a good fit on the data of experimental moisture content was achieved.The study of drying of papaya cultivated in Chile engages a great technological interest, because this product is widely used in the development of different products such as candying, canning, juice, syrup and marmalade. In addition, papayas cultivated in Chile, along with other tropical fruits cultivated in Brazil, Colombia and the Caribbean, have become especially important in the exportations of these countries. The major markets for these products include the U.S.A., the European Community and Asia.