Factors Affecting Papaya Glace’ Drying in Tunnel

Abstract

The strategies for papaya glace’ drying in tunnel were investigated. This experiment was performed at the fourth Royal Project Food Processing Section. The optimum conditions of drying, corresponding mathematical models were also evaluate. The criteria set for this stusy included low drying time, low specific enegy consumption and acceptable qualities of papaya glace’. The drying rate obtained from the model of batch tunnel dryer were close to the experimental ones. From the mathematical models, it was found that the optimum conditions of the first step of dyring for the dimension of papaya glace’ of 3.1x7.8x1.4 cm³ and drying temperature of 70^oC were specific air flow of 12 kg/h-kg dry papaya glace’ and air recycled of about 70%. In the second step of drying for the dimension of papaya glace’ of 0.98x0.98x0.98 cm³ and drying temperature of 55 ^oC, it was found that the optimum drying conditions were specific air flow rate of 10 kg/h-kg dry papaya glace’ and air recycled of about 80%.