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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 3 (2018)

Evaluation of quality attributes of papaya dried by infrared drying

Author(s):

M Sai Srinivas, PS Champawat and SK Jain

Abstract:
Use of infrared radiation for drying of agricultural produce is a novel technology in drying of foods. The effects of process variables such as infrared power, air temperature and air velocity on colour, vitamin C, water activity and rehydration ratio were studied. Infrared convective drying of papaya is the best drying technique i.e. retains high quality parameters than convective drying methods. The final dried product was much firmer and quality losses are less compared to other drying methods. The product was found superior quality by using this method.

Pages: 2072-2075  |  795 Views  250 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
M Sai Srinivas, PS Champawat and SK Jain. Evaluation of quality attributes of papaya dried by infrared drying. J Pharmacogn Phytochem 2018;7(3):2072-2075.

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