Dried Figs Quality Improvement and Process Energy Savings by Combinatory Application of Osmotic Pretreatment and Conventional Air Drying

Foods

Ioanna Thanou¹  Maria C. Giannakourou¹  George Katsaros²  Varvara Andreou²  Marianna Giannoglou² 

[1] Department of Food Science and Technology, University of West Attica, Egaleo, 12243 Attica, Greece;Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, 14123 Attica, Greece;

关键词: figs;    osmotic dehydration;    air-drying;    energy consumption;    quality;    shelf-life;   

DOI  :  10.3390/foods10081846

来源: DOAJ

【 摘 要 】

This study concerns the implementation of osmotic dehydration (OD) as a pre-treatment of air-drying in fig halves, aiming at drying acceleration, energy savings and product quality improvement. The effect of solid/liquid mass ratio, process temperature (25–45 °C) and duration (up to 300 min) on water activity (a_w) and transport phenomena during OD, was modelled. The effective diffusion coefficients, drying time and energy consumption, were also calculated during air-drying at 50–70 °C. At optimum OD conditions (90 min, 45 °C), the highest water loss and solid gain ratio were achieved, while the a_w (equal to an initial value 0.986) was decreased to 0.929. Air-drying time of OD- and control samples was estimated at 12 and 21 h, at 60 °C, respectively, decreasing the required energy by up to 31.1%. Quality of dried figs was systematically monitored during storage. OD-assisted air-drying led to a product of improved quality and extended shelf-life.

【 授权许可】

Unknown