Increasing nutritional value of papaya (Carica papaya L.) by optimizing pretreatment and drying parameters

Overall, four simultaneous approaches should be taken to increase effectiveness in dried papaya production. Firstly, different formulations and concentrations of calcium salts applied in osmotic pretreatment should be evaluated in terms of their effect on physicochemical characteristics and consumer acceptance of dried papaya. Secondly, the influence of sugar composition and structural properties on the sorption behaviour should be investigated. Thirdly, the effect of different airflow directions under varied conditions of drying air parameters such as temperature, specific humidity and velocity, on single layer drying characteristics of osmotically pretreated papaya should be assessed. Finally, the impact of those drying air parameters on non-enzymatic browning and bio-active compound properties, mainly antioxidant and carotenoid content, should be considered to ensure the dried products fulfill consumer requirements in terms of colour and nutritional properties. With all these approaches, it is believed that the sustainability of dried papaya production can be secured.