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Solar drying characteristics of papaya ( Carica papaya ) latex
Author(s) -
Narinesingh Dyer,
MohammedMaraj Rahzia
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740460205
Subject(s) - carica , water content , moisture , food science , materials science , chemistry , botany , composite material , biology , geotechnical engineering , engineering
Dripped, congealed and a mixture of dripped and congealed papaya latexes of varying charge sizes were dried in a rock‐bed solar dryer over a temperature range of 40–60°C. The time taken for the fresh latex to dry from an initial moisture content of between 73 and 80% (wet basis) to an equilibrium moisture content of between 6 and 8% varied from about 1·5 to 36 h depending upon the charge size. The latex, whether dripped or congealed, dried as pale yellow flakes which could easily be powdered and had a proteolytic activity slightly higher than that of the fresh latex.