Optimization of osmotic dehydration of papaya followed by air-drying

Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated with experimental data and simulations have shown how the operating conditions affect the process. An optimization was done using the model in order to search for the best operation condition that would reduce the total processing time.