Hot air drying of green table olives
Küçük Resim Yok
Tarih
2005
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Faculty Food Technology Biotechnology
Erişim Hakkı
info:eu-repo/semantics/openAccess
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.
Açıklama
Anahtar Kelimeler
table olives, drying, dehydration, water activity, tray drier, consumers' acceptibility
Kaynak
Food Technology and Biotechnology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
43
Sayı
2