Optimization of Explosion Puffing Drying Process for Papaya at Variable Temperatures and Pressure Difference

doi:10.7506/spkx1002-6630-201424010

Abstract

Abstract:

The explosion puffing drying of papaya was optimized by central composite design coupled with response surface
methodology. The effect of pre-drying time, puffing temperature and vacuum drying time on five product quality parameters
including moisture content, hardness, crispness, color and rehydration ratio were examined. In the final experiment, the
suitable parameters were obtained by comprehensive scores through factorial analysis of these five quality parameters.
The results indicated that pre-drying time, puffing temperature and vacuum drying time had a great impact on the moisture
content, hardness, friability, color and rehydration rate of dehydrated products, and the influence of interactions among three
factors on the quality of dried papaya was significant (P < 0.05). The best drying conditions were determined as follows: predrying
time, 4.96-6.00 h; puffing temperature, 80.00-97.23 ℃; and vacuum drying time, 2.02-3.00 h.

Key words: response surface methodology, papaya, explosion puffing drying at variable temperatures and pressure difference

CLC Number:

TS255.36

GAO He1,2, YI Jian-yong1, LIU Xuan1, BI Jin-feng1,*, DENG Fang-ming2, WU Xin-ye1. Optimization of Explosion Puffing Drying Process for Papaya at Variable Temperatures and Pressure Difference[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424010.

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Optimization of Explosion Puffing Drying Process for Papaya at Variable Temperatures and Pressure Difference

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