Drying of guava and papaya: impact of different drying methods

Heat pump dryers (HPD) are known as high-energy-efficiency devices with low economic cost. As it is usually a closed system, the drying media can be substituted by inert gases. In this study, the effect of nitrogen and carbon dioxide on guava and papaya were investigated. Both drying kinetics and qu...

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Bibliographic Details
Published in:Drying technology 2006-02, Vol.24 (1-3), p.77-87
Main Authors: Hawlader, M.N.A, Perera, C.O, Tian, M, Yeo, K.L
Format: Article
Language:English
Subjects:
Effective diffusivity
Heat pump drying
Inert gas
Porosity
Vitamin C retention
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Summary:Heat pump dryers (HPD) are known as high-energy-efficiency devices with low economic cost. As it is usually a closed system, the drying media can be substituted by inert gases. In this study, the effect of nitrogen and carbon dioxide on guava and papaya were investigated. Both drying kinetics and quality of these dried fruits resulting from the two methods were compared with normal air HPD, vacuum dryer, and freeze dryer. When using CO 2 , the effective diffusivity during the drying process was 44% higher in guava and 16.34% higher in papaya. There was less browning, faster rehydration, and more vitamin C retention in the final products. All these reveal the great potential of modified atmosphere heat pump dryer in the food drying industry.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373930500538725