Hot air drying of green table olives
Makaleler > Tam Makale · 2005
Yazarlar: G ONGEN, Sait SARGIN, D TETIK, Timur KÖSE
FOOD TECHNOLOGY AND BIOTECHNOLOGY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2005, cilt 43, ss 181-187
Özet
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 degrees 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.