Optimization of vacuum impregnation process using response surface methodology for calcium lactate-enriched papaya
Rini Yulianingsih*, La Choviya Hawa, Angky Wahyu Putranto, Hanna Habibah

Department of Biosystem Engineering, Faculty of Agricultural Technology
Universitas Brawijaya

Abstract

This research aimed to study the mass transfer of vacuum impregnation of papaya in calcium lactate solution at various pressures and to obtain optimal vacuum impregnation process conditions. Cut papayas were soaked in 1.5% calcium lactate solution, then vacuum impregnated at absolute pressures of 30, 60, and 120 mbar observed at 1, 2.5, 5, 10, and 15 minutes, followed by atmospheric pressure for 10 minutes. The higher the lower absolute pressure, the higher the mass variance. However, too low absolute pressure led to a decrease in solid gain and calcium uptake. The absolute pressure of 60 mbar provided the highest increase in calcium intake compared to pressures of 30 and 120 mbar. The optimal result for vacuum impregnation of papaya fruit in calcium lactate solution is an absolute pressure of 53.8 mbar for 8.34 minutes, resulting in a 221.05% increase in calcium content.

Keywords: Vacuum impregnation, papaya, mass transfer, calcium lactate, optimization

Topic: Food safety and security