TITLE:
Response Surface Methodology-Based Optimization of Papaya Drying for Enhanced Flavonoid Content and Antioxidant Activity
AUTHORS:
Ferdusee Akter, Afia Nawar, Suresh Chakma
KEYWORDS:
Drying, Modeling, Optimization, Response Surface Methodology, TAC, TFC
JOURNAL NAME:
Journal of Applied Mathematics and Physics,
Vol.14 No.10,
October
8,
2026
ABSTRACT: Fruits and vegetables are highly perishable due to their moisture content. It makes preservation challenging. One effective method for preserving them is drying. It not only helps to extend shelf life but also retains nutrients. This study aimed to explore and optimize the drying parameters for papaya using convective drying. To achieve this, Response Surface Methodology was used to analyze the effects of drying time, temperature, and sample thickness. The study focused on how these factors impacted the total flavonoid content (TFC) and total antioxidant content (TAC) in the dried papaya. Drying time, temperature, and sample thickness were investigated at factorial levels 6 - 8 hours, 60 - 80˚C, and 5 - 10 mm, respectively, using a rotatable central composite design with axial distance
α=1.68179
. A quadratic model was developed to evaluate how these factors influenced TFC and TAC. The results from the experiments were closely aligned with the predictions from the model. The optimal drying conditions were found to be 7.64 hours at 80˚C with a sample thickness of 5 mm, which produced the highest TFC and TAC values. The findings from this study could lead to improvements in the food drying process. It will also generate new possibilities for creating nutritious, value-added products from dried papaya.