Effect of infrared radiation on the drying kinetics of osmosed papaya cubes

Abstract

In osmotic dehydration, papaya cubes were immersed in the sugar syrup having concentration 60%, constant temperature 37oC and immersion time 4.25 h. A laboratory scale infrared- convective dryer was used for drying osmosed papaya cubes. The drying was carried out at infrared power levels of 300, 400 and 500 W, drying air temperature of 40, 50 and 60oC and air velocities of 1.0, 1.5 and 2.0 m/s. The infrared convective drying of osmosed papaya cubes exhibited drying having taken place in falling drying rate period. The drying rate was significantly influenced by infrared power, air temperature and air velocity. The drying time increased with increased in air velocity at all infrared power and air temperature.