Hot Air Drying of Green Table Olives
Articles > Article · 2005
Authors: Sait SARGIN, Derya Tetik, Timur KÖSE, Gaye Öngen
Food Technology and Biotechnology, International, 2005
Summary
The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied.Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s.Drying rate curves were determined and quality of dried green olives was evaluated by instrumental analysis (bulk density, particle density, porosity, shrinkage, moisture content, water activity, colour value, protein content, oil content, peroxide value and acidity).Consumers' acceptance test and microbiological analysis were also applied.