Skoči na glavni sadržaj

Food Technology and Biotechnology, Vol. 43 No. 2, 2005.

Prethodno priopćenje

Hot Air Drying of Green Table Olives

Gaye Öngen ; Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova-Izmir, Turkey
Sayit Sargin ; Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova-Izmir, Turkey
Derya Tetik ; Olive Culture Research Institute, Üniversite Caddesi 43, 35100 Bornova-Izmir, Turkey
Timur Köse ; Department of Computer Engineering, Faculty of Engineering, Ege University, 35100 Bornova-Izmir, Turkey

Puni tekst: engleski pdf 149 Kb

str. 181-187

preuzimanja: 1.373

citiraj

Sažetak

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.

Ključne riječi

table olives; drying; dehydration; water activity; tray drier; consumers’ acceptibility

Hrčak ID:

110482

URI

https://hrcak.srce.hr/110482

Datum izdavanja:

15.6.2005.

Posjeta: 2.277 *