Abstract:
Osmotic dehydration has been used as a long term preservation method for papaya slices.
This study was done to determine suitable sugar concentration and time for osmotic
dehydration of papaya. In this study papaya slices (50×50×5 mm) were blanched for three
minutes, then pre weighed pieces were dipped into 40o Brix, 50o Brix, and 60o Brix sugar
solutions for four hours and weighed every 30 minutes with 15 minutes interval manual
agitation. Based on the rate of weight changes, suitable concentration of sugar solution was
selected. During the process mean percentage weight loss of papaya were increased with
time. Significant differences of mean weight loss of papaya were not observed in sugar
concentrations 50o
and 60o Brix. Whereas it showed significant difference with 40o Brix,
while all other conditions were maintained constant. Due to case hardening effect and high
cost of production 60o Brix was rejected. Result of this study proved that 50o Brix for four
hours period is the suitable condition for the effective osmotic dehydration of papaya slices.
