Please use this identifier to cite or link to this item: https://doi.org/10.1080/07373930500538725
Title: Drying of guava and papaya: Impact of different drying methods
Authors: Hawlader, M.N.A. 
Perera, C.O. 
Tian, M.
Yeo, K.L.
Keywords: Effective diffusivity
Heat pump drying
Inert gas
Porosity
Vitamin C retention
Issue Date: 2006
Citation: Hawlader, M.N.A., Perera, C.O., Tian, M., Yeo, K.L. (2006). Drying of guava and papaya: Impact of different drying methods. Drying Technology 24 (1) : 77-87. ScholarBank@NUS Repository. https://doi.org/10.1080/07373930500538725
Abstract: 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 CO2, 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. Copyright © 2006 Taylor & Francis Group, LLC.
Source Title: Drying Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/85028
ISSN: 07373937
DOI: 10.1080/07373930500538725
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