The present work had as objective the study of kinetics and mathematical modeling of osmotic dehydration process of papaya cubes (Carica papaya L.), as well as the quality of the final product. The osmotic treatment was carried out for 30ºC, with agitation 110rpm, with two types of 70ºBrix sucrose solutions: solution containing sodium lactate 2,4% w/w and lactic acid 0,1M and another one with sodium lactate 2,4% w/w and citric acid 0,1M. The study of kinetics of osmotic dehydration showed the solution containing citric acid had a water loss (WL) value, at the end of 48 hours of process, lightly superior to the found for the solution containing lactic acid. Opposite behavior happened for the solid gain (SG). Modeling of experimental data was accomplished through the difusional model for cubic geometry, considering no shrinkage during the process and an empirical two parameters one. The coefficients of effective difusivity of water (Def) varied from 1,27 to 5,03 x 10-10 m²/s. Quality of fruit after processing was evaluated through vitamin C, total carotenoid, acidity and pH analyses.
papaya; osmotic dehydration; effective difusivity
