Drying kinetics of papaya (Carica papaya Linn.) leather using the automated multi-commodity heat pump dryer / Honey Grace P. Dalumay, April Joy B. Mata

UTHESIS (Bachelor of Science in Agricultural and Biosystems Engineering)

Bibliography: leaves 58-59

The production and preservation of fresh fruits are crucial for food security, yet challenges like surplus and wastage due to short harvest seasons and susceptibility to degradation persist. Papaya, with its strong odor, benefits from being made into leather to extend shelf life and improve consumer acceptance. This study investigated the drying kinetics of papaya leather using an automated multi-commodity heat pump dryer. Specific objectives included establishing drying kinetics by assessing moisture reduction over time, identifying the best of fit using the drying curve, conducting sensory evaluations for appearance, taste, texture, aroma, and overall liking, and evaluating color characteristics using attributes like lightness, red-green, and yellow blue axes. Papaya samples from Dizon Farm were prepared by blending, cooking, and mixing with citrus before drying. The drying process was monitored, and data on drying rates were collected. The moisture content of the papaya leather was determined using the gravimetric method. Experimentally obtained moisture ratios were fitted to five drying kinetics models: Newton, Modified Page, Midilli et al., Wang and Singh, and Verma et al., using OriginPro 2024. Results showed that drying at wind speed level one for 17 hours achieved an average moisture reduction rate of 0.87195 grams per hour. Among the tested models, the Midilli et al. model best fit the data, with an R² of 0.9938 and the lowest standard error of 0.0167 and RMSE of 0.0029. Sensory evaluation showed moderate liking for appearance, taste, texture, aroma, and overall liking. The color evaluation revealed a moderately light color with reddish-yellowish hues.