Study on natural drying techniques of papaya leaves

This research examines natural drying techniques for papaya leaves, emphasizing the assessment of moisture content and drying efficiency. To analyze moisture content, a sample was subjected to oven drying at 110°C for one hour, followed by a drying phase at 100 ± 5°C for approximately four hours, with weight measurements taken until a stable weight was achieved. Weights were recorded at 15-minute intervals for samples weighing 100 grams. The greenhouse drying method utilized a structure made of polypropylene plastic sheeting, equipped with an exhaust fan operating at a speed of 1 m/s. The drying process occurred between 10 AM and 4 PM, resulting in a moisture content of 4-6% on a dry basis. Additionally, the study explores the initial moisture content and drying kinetics of both blanched and unblanched papaya leaves under solar and greenhouse drying conditions. Freshly harvested papaya leaves from cultivated plants displayed an average moisture content of 74.56% (wet basis), with individual samples ranging from 73.00% to 76.00%. This elevated moisture content categorizes the leaves as highly perishable. The study highlights the notable influence of blanching on the drying kinetics of papaya leaves, revealing that blanched samples experienced a more significant reduction in drying rate during solar drying, whereas unblanched samples demonstrated a quicker decline in drying rate under greenhouse drying conditions.