Resumo

RIOS PEREZ, Margarita Maria; MARQUEZ CARDOZO, Carlos Julio  e  CIRO VELASQUEZ, Héctor José. OSMOTIC DEHYDRATION OF HAWAIIAN PAPAYA FRUITS (Carica papaya L.) USING FOUR SWEETENER AGENTS. Rev. Fac. Nac. Agron. Medellín [online]. 2005, vol.58, n.2, pp.2998-3002. ISSN 0304-2847.

Pieces of Hawaiian papaya (Carica papaya L.) were subjected to osmotic dehydration using four sweetener agents: honey, molasses, honey cream and sucrose in aqueous solution to 79 degrees Brix, 20 °C temperature and 23 hours of immersion. The statistical results showed that honey was the sweetener agent with highest osmotic capacity while sucrose had the lowest. The kinetic analysis also showed that the maximum mass transfer occurs during the first four hours of the process and the maximum mass loss of the product that can be attained was 32 % with a final moisture content of 41,3 % w.b.

Palavras-chave : Papaya; osmotic dehydration; sweetener agent; honey; molasses.

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