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

Künye