Studies on Dehydration of Sapota (Achras zapota)

Abstract

Sapota (Achras zapota) is a tropical fruit found in several parts of India. It is one of the most popular fruits besides mango, custard apple, and several others. Once ripe, it needs to be consumed within a couple of days due to the highly perishable nature of this exquisite fruit variety. The best way to increase the shelf-life is through the process of dehydration of peeled sapota. In the present study, the convective air drying of sapota pulp was carried out and compared with low-temperature drying techniques such as heat pump–assisted drying and freeze drying. The sapota paste was dried in a convective dryer to study the effect of operating parameters such as air temperature and air velocity. In addition, the effect of additives such as oat and wheat fibers and the paste thickness on drying was also studied. The critical analysis of dehydrated sapota was carried out in terms of water activity, sugar content, color, and rehydration ratio. The drying data were analyzed using Page's model and Newton's model on the basis of root mean square error (RMSE), reduced χ square (χ²) and correlation coefficient (R²).

Keywords:

• Heat pump
• Rehydration ratio
• Tropical fruits
• Water activity

Notes

Bold values represent the best hydration ratios.