Effect of Pretreatments on Air Drying of Papaya Cubes

Digvijay Kumar Pandey, Castrol India Ltd, Varanasi
RadhaCharan Verma, Maharana Pratap University of Agriculture and Technology
Vijay Kumar Chahar, Maharana Pratap University of Agriculture and Technology

Abstract

Among various methods of preservation for fruits and vegetables, drying being simple, it is widely practiced from very ancient times. Papaya cubes were treated with Sodium meta bisulphite, Calcium chloride, blanching and their combination as pretreatments before air drying at 50oC and compared with the control sample. The time required for dehydration was comparatively less for the pretreated samples than control samples. The rehydration ratio of samples pretreated with blanching and Sodium meta bisulphite was observed maximum as 2.96.

Submitted: October 18, 2006 · Accepted: July 14, 2008 · Published: August 4, 2008

Recommended Citation

Pandey, Digvijay Kumar; Verma, RadhaCharan; and Chahar, Vijay Kumar (2008) "Effect of Pretreatments on Air Drying of Papaya Cubes," International Journal of Food Engineering: Vol. 4 : Iss. 5, Article 6.
Available at: http://www.bepress.com/ijfe/vol4/iss5/art6

 
 
 
 

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