EFFECT OF OSMOTIC DEHYDRATION USING SUCROSE SOLUTION ON THE DRYING KINETICS AND FINAL QUALITY OF DRIED PAPAYA (Carica papaya L.)

Hidayat, Ivanna (2007) EFFECT OF OSMOTIC DEHYDRATION USING SUCROSE SOLUTION ON THE DRYING KINETICS AND FINAL QUALITY OF DRIED PAPAYA (Carica papaya L.). Other thesis, Program Studi Teknologi Pangan Unika Soegijapranata.

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Abstract

Papaya (Carica papaya L.) is a kind of fruit which has a high nutritional value, especially its antioxidant content. However, papaya is a perishable fruit which is easily spoiled after harvesting. Drying is a processing technology which is used to prolong shelf life of papaya by removing water content from the fruit material. To overcome disadvantages of drying process, blanching and osmotic dehydration are considered as suitable pre-drying treatments. The aims of this research are to find out the effect of osmotic dehydration using sucrose solution on the drying time of papaya, and also to analyze the chemical characteristics (vitamin C, anti oxidant, and moisture content), physical characteristics (density and size reduction) and sensory characteristics of dried papaya. This research are using three concentrations of sucrose solution (150Brix, 300Brix, and 450Brix), four drying temperatures (500C, 600C, 700C, and 800C), two kind of papaya (unripe and medium-ripe) and the use of citric acid soaking as another pre-treatment. The result showed that osmotic dehydration has capability to shorten drying time. The most effective treatment to shorten drying time was osmotic dehydration in 450Brix sucrose solution. However, osmotic dehydration was also decreased vitamin C content and antioxidant activity along with the increase of sucrose concentration and drying temperature. Based on Arrhenius equation, from four drying temperature, papaya soaked in 45oBrix sucrose solution concentration has the lowest Ea value which means its vitamin C and antioxidant activity is easily damaged. While based on Page’s model, from four drying temperatures, the 45oBrix sucrose solution concentration pre-treated papaya has the lowest k value (degradation weight of water) compared to the others. Size reduction of dried papaya is not affected by the differences of four drying temperatures but it is affected by the differences of sucrose solution concentrations which the higher sucrose solution concentration the lower size reduction of dried papaya. There is no significant difference bulk density among the pre-treated papayas but there is significant difference bulk density between the pre-treated papaya and the untreated one. The result of sensory analysis showed that papaya soaked in 450Brix sucrose solution and dried in 60oC drying temperature solution were most liked by panelist.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Food Quality
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Ign. Setya Dwiana
Date Deposited: 16 Dec 2015 09:55
Last Modified: 16 Dec 2015 09:55
URI: http://repository.unika.ac.id/id/eprint/6952

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