Absrtact: In order to obtain a better drying method for papaya, the effects of five drying methods on the quality of papaya powder were compared, including hot air drying, microwave drying equipment, hot air and microwave combined drying, vacuum freeze drying and microwave vacuum drying, with the content of flavonoids, total phenols, Vc, reducing sugar and ursolic acid in the dried papaya powder as the index.
The results showed that microwave drying and vacuum freeze-drying could preserve the nutritional quality of papaya powder. Considering the energy consumption and drying efficiency, microwave drying was the best drying method. This study can provide some technical references for the industrialized production of papaya powder.
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