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Intermediate moisture tropical fruit products for developing countries * I. Technological data on papaya
Author(s) -
LEVI A.,
GAGEL S.,
JUVEN B.
Publication year - 1983
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1983.tb00306.x
Subject(s) - blanching , boiling , osmotic dehydration , water content , dehydration , chemistry , moisture , sucrose , water activity , horticulture , food science , pulp and paper industry , biology , biochemistry , geotechnical engineering , organic chemistry , engineering
Summary The effects of short heat (boiling temperature) treatments, consisting of ‘blanching’ in concentrated sucrose (70%) solution (I), or plain water (11); or osmotic dehydration in cold (room temperature) (111) or hot (boiling) sucrose (70%) solution (IV); and a combination of (111) following (I) or (11), on the drying behaviour of papaya, dehydrated to the intermediate moisture (IM) range, were studied. Significant increases were observed in the dry matter content of papaya treated as above (I, 111, IV or 111 following T or IT), with the obvious increase in the expected production yields and probable reduction of the heat energy needed for the drying process. The drying behaviour of papaya as a raw material for IM products, during and after the above treatments, as well as following hot‐air, (cabinet) or direct‐sun drying, was studied. The drying time needed for cabinet or solar drying following osmotic treatments of papaya was considerably shortened, and therefore a significant saving in the heat energy needed for drying is to be expected. The optimal treatments to achieve a considerable shortening in the drying time, without affecting negatively the quality of the 1M papaya, seemed to be syrup ‘dipping’, or a combination of water or syrup blanching and cold osmotic dehydration. The above methods can be applied in both small, non‐sophisticated fruit dehydration plants (mainly solar drying), or in larger and more sophisticated ones (mainly forced hot‐air drying).