Hot air drying of green table olives


ONGEN G., SARGIN S. , TETIK D., Kose T.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol.43, no.2, pp.181-187, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 43 Issue: 2
  • Publication Date: 2005
  • Title of Journal : FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Page Numbers: pp.181-187

Abstract

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.