Experimental Statistical Modeling of Dehydration Processes of Papaya Fruit (Carica papaya L.) Maradol Roja Variety

Abstract

The objective of this research work is to obtain the statistical-mathematical models, which describe the functional relationship of the properties moisture content and weight loss of the dehydrated papaya fruit (Maradol roja variety), with respect to the main technological parameters of the dehydration process, for the convective dry method, combined with simply blanching (ESSC) and osmosis (DOSC) pre-treatments. The simple blanching was performed in distilled water at 70 °C for 15 minutes and osmotic dehydration at 60 °C for 4 hours using a commercial sucrose solution at 50 °Brix. Statgraphics Plus 5.1 software was used for the statistical processing. The models were obtained by Multiple Regression, obtaining models with a significance level of 5%, a confidence level of 95% and R2 > 75%. The models obtained are valid for temperatures between 40 and 60 °C, air flow velocity between 1.5 and 2.5 m /s and fruit cubes with 1,5±0,2 cm length per 1,0 ± 0,01 cm of thickness. To validate the effectiveness of the models, a correlation analysis was performed between predicted values and real values, always obtaining r> 0.85. The obtained models are linear, good predictors and these can be used to optimize the dehydration process of papaya fruit, using differential calculus.