Publication Date: 2013.
Slabs of Chilean papaya hot air-dried at 60 °C were rehydrated at 20, 40, 60, and 80 °C to study the influence of process temperature on mass transfer kinetics during rehydration. Diffusive and empirical models were selected to simulate the experimental rehydration curves. All models parameters showed dependence with temperature, thus activation energy could be estimated according to an Arrhenius-type equation. Among the applied models, Weibull provided the best fit for each rehydration curve based on the statistical tests RMSE, SSE, and chi-square. According to these results, this model could be used to estimate the rehydration time of Chilean papaya. In addition, rehydration ratio and water-holding capacity were analyzed. Both indices showed a decrease with increasing rehydration temperature indicating modification of the papaya cell structure due to thermal treatment which resulted in a reduction of the rehydration ability, in particular at high rehydration temperatures.
Author affiliation: Zura, Liliana. Universidad de la Serena; Chile
Author affiliation: Uribe, Elsa. Universidad de la Serena; Chile
Author affiliation: Lemus Mondaca, Roberto. Universidad de la Serena; Chile. Universidad de Santiago de Chile; Chile
Author affiliation: Saavedra Torrico, Jorge. Pontificia Universidad Catolica de Valparaiso; Chile. Centro Regional de Estudios en Alimentos Saludables; Chile
Author affiliation: Vega Gálvez, Antonio. Universidad de la Serena; Chile. Universidad de la Serena; Chile
Author affiliation: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Repository: CONICET Digital (CONICET). Consejo Nacional de Investigaciones Científicas y Técnicas