Enhancement on vacuum foam mat quality parameters of papaya powder by using chemical preservatives

Abstract

Vacuum foam-mat drying is a technique that involves whipping a liquid concentration with an appropriate foaming agent into a stable foam that is then dehydrated into a thin mat of foam at a low temperature. The effect of variables on responses was determined using response surface methodology (RSM). The moisture content of raw papaya pulp was 856.023 % (db.). The total soluble solid (TSS) was tested by hand refractrometer i.e. 12.8 o Brix. Parameters such as whipping time (10 minute) , papaya pulp thickness (4 mm) and vacuum oven pressure (25 inch Hg), pH value 5.56 and TSS(10 o Brix) remain constant throughout the work. The drying time, drying rate and moisture ratio varies from 60 minutes to 840 minutes, 0.001-1.279 and 0.01-4.402 respectively. The drying duration, drying rate, and moisture ratio range from 60 to 840 minutes, respectively, 0.001-1.279 and 0.01-4.402. In experiment number 2, the ingredients, temperature (70 oC), maltodextrin 0.30 (w/w), glycerol monostearate 2.0 percent, and tricalcium phosphate 2.0 percent of dried papaya powder were combined to achieve a minimum drying time of 660 minutes. Experiments also revealed that increasing the amount of tricalcium phosphate (2%) and glycerol monostearate 2.0 percent in the materials reduced drying time, which helped to lower the moisture content of the papaya powder. As the drying time increases, the moisture ratio for all samples decreases in a nonlinear manner. The moisture ratio of each sample declined rapidly while the drying period was very short, but the rate of decrement of moisture ratio became quite slow as the drying time increased. The solubility of papaya powder is found to be as low as 69.08 percent in experiment number 24 and as high as 96.45 percent in experiment number 20. Ascorbic acid is found in the range of 88.43 to 115.75 (mg/100g) in experiment numbers 28 and 1, while beta carotene is found in the range of 10-51 (g/100g) experiment numbers 24 and 12. L* (Lightness) is varied from 53.1 to 82.79 experiment numbers 14 and 10, chromatic component a* (from green to red) is varied from 27.25 to 105.92 experiment numbers 3 and 17, and chromatic component b* (from blue to yellow) is varied from -15.92 experiment number 3 to 73.67 experiment number 10 during colour value estimation. It is reported that solubility increases with increase in maltodextrin at 5% level of significance. The interaction between maltodextrin and glycerol monostearate are significant at P