LAUSR

An optimum condition of the drying process can minimize nutrient losses and maximize the shelf life of food products. Thus, this study is aimed at developing an optimized system for the process conditions to determine the total phenolic content (TPC) of oven-dried papaya slices. The response surface method and central composite design were used to design the experiment, and it was found that the drying conditions had a significant impact on the total phenolic content of papaya slices. TPC was determined in relation to their interactions with the independent variables that include time, temperature, sample thickness, and stage of ripeness. The optimum drying conditions are those with the maximum content of TPC. In order to fit the experimental data, a quadratic polynomial model is created for the output variable, and an analysis of variance is carried out to determine whether or not the model is compatible to determine the optimal drying conditions. Time (10 h), temperature (62.02°C), thickness (9.75 mm) and stages (ripe) were found to be the optimal drying conditions. It was found that temperature had more effect on the amount of TPC than other factors. The numerical findings showed a good agreement with experimental data, with R2 = 0.9237. It is hoped that the findings will make a contribution to the process of drying food.