Evaluation of quality attributes of papaya dried by infrared drying

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.