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Effect of drying parameters and geometry on papaya quality

Md. Zaki, Nurul Asyikin and Mohd. Darwi, Lizawati and Md. Salleh, Liza and Muhamad, Ida Idayu (2005) Effect of drying parameters and geometry on papaya quality. In: KUSTEM 4th Annual Seminar On Sustainbility Science And Management 2005, 2-3 May 2005, Primula Beach Resort, Kuala Terengganu.



Due to the importance of minimizing thermal stresses over drying and maintenance of relevant compounds, selection of proper drying condition is necessary to maintain the quality of the processed fruit. The aim of this project is to study the effect of various drying parameters i.e. temperature, air velocity and geometry cut on the quality of papaya based on moisture content. Slices (0.5 x 1.5 x 1.5 cm) and cubes (1.0 cm) of papaya were treated in tray drier (Armfield UOP8) at different levels of temperature (40, 50 and 60C) and air velocity (0.5, 1.0 and 1.5 m/s). Temperature was found to be significantly influencing the drying performance for both slices and cubes. However, geometry was the most significant factor played as a controlling effect on moisture content, in which larger surface exposure helps temperature to take action strongly. Slices suffered higher water loss than cubes with regression level (R2) 0.932.

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:Geometry, moisture content, papaya, response surface methodology, tray drying
Subjects:T Technology > T Technology (General)
Divisions:Chemical and Natural Resources Engineering
ID Code:5272
Deposited By: Norhani Jusoh
Deposited On:18 Mar 2008 10:44
Last Modified:30 Aug 2017 04:43

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