Hot air drying of green table olives
Articles > Article · 2005
Authors: G ONGEN, Sait SARGIN, D TETIK, Timur KÖSE
FOOD TECHNOLOGY AND BIOTECHNOLOGY, Journal Indexed in SCI Expanded, International, 2005, vol 43, pp 181-187
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 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.