Abstract: papaya powder was prepared from Papaya by microwave assisted foam drying. The effects of monoglyceride and soy protein isolate on the foaming characteristics of fruit pulp were investigated. The microwave drying equipment was studied, and the parameters of microwave foam drying technology were optimized, and the best formulation of foaming agent and drying technology of papaya were determined.
The results showed that adding 6.83% monoglycerides and 6.56% soy protein isolate to papaya pulp had the highest foam expansion rate and good foam stability. The optimum conditions for microwave foam drying of papaya pulp were microwave power 578 W, material thickness 4.90 mm and drying time 6.65 min.
Key words: papaya microwave drying, foam drying, papaya pulp, foaming characteristics, vitamin C content
Papaya, also known as papaya, milkmelon, longevity fruit, is a large perennial tropical and subtropical evergreen cork herb, small evergreen cork trees, widely planted in Lingnan region of China, known as “fruit emperor” and “Baiyi fruit”. Containing a variety of amino acids, minerals such as calcium, iron and carotene, it is very popular because of its rich nutrition. The content of vitamin C in fresh fruit is very high, reaching 48 mg. 100 g-1. It can be eaten fresh, and can also be made into drinks, preserved fruits, fruit powder and other products.
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