Application of combined drying technology in the production of organic dried fruits and vegetables
The control system of organic products in Serbia was established on the model of a control system which is prescribed by regulations of the European Union. This paper describes the production processes of organic dried fruits and vegetables with combined drying technology which is developed at the F...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871503157S.pdf |
| _version_ | 1811303358770708480 |
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| author | Stamenković Zoran Babić Mirko Pavkov Ivan Radojčin Milivoj Košutić Milenko |
| author_facet | Stamenković Zoran Babić Mirko Pavkov Ivan Radojčin Milivoj Košutić Milenko |
| author_sort | Stamenković Zoran |
| collection | DOAJ |
| description | The control system of organic products in Serbia was established on the model of a control system which is prescribed by regulations of the European Union. This paper describes the production processes of organic dried fruits and vegetables with combined drying technology which is developed at the Faculty of Agriculture in Novi Sad. Special attention is given to critical stages of drying that can threaten the organic status of the product. Since the osmotic solution, which is used in the drying process, becomes an integral part of the final product, it also must be organic. As a possible solution, usage of a solution of organic sugar cane or organic fruit syrup is recommended. Another critical point of drying is the process of sulphurisation. Sulphurisation is not allowed in organic production, the refore, in order to preserve the color of the final product, recommended treatments are treatments with ascorbic, citric or other organic acid. |
| first_indexed | 2024-04-13T07:46:35Z |
| format | Article |
| id | doaj.art-209e649564964e3981e74c1c62d486b0 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-13T07:46:35Z |
| publishDate | 2015-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-209e649564964e3981e74c1c62d486b02022-12-22T02:55:40ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952015-01-011931571611821-44871503157SApplication of combined drying technology in the production of organic dried fruits and vegetablesStamenković Zoran0https://orcid.org/0000-0003-2031-2688Babić Mirko1https://orcid.org/0000-0003-0462-3814Pavkov Ivan2https://orcid.org/0000-0002-9303-2778Radojčin Milivoj3https://orcid.org/0000-0002-2864-7872Košutić Milenko4Faculty of Agriculture, Novi Sad, SerbiaFaculty of Agriculture, Novi Sad, SerbiaFaculty of Agriculture, Novi Sad, SerbiaFaculty of Agriculture, Novi Sad, SerbiaInstitute for Food Technology, Novi Sad, SerbiaThe control system of organic products in Serbia was established on the model of a control system which is prescribed by regulations of the European Union. This paper describes the production processes of organic dried fruits and vegetables with combined drying technology which is developed at the Faculty of Agriculture in Novi Sad. Special attention is given to critical stages of drying that can threaten the organic status of the product. Since the osmotic solution, which is used in the drying process, becomes an integral part of the final product, it also must be organic. As a possible solution, usage of a solution of organic sugar cane or organic fruit syrup is recommended. Another critical point of drying is the process of sulphurisation. Sulphurisation is not allowed in organic production, the refore, in order to preserve the color of the final product, recommended treatments are treatments with ascorbic, citric or other organic acid.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871503157S.pdfdrying of organic fruits and vegetablescombined drying technologyorganic production |
| spellingShingle | Stamenković Zoran Babić Mirko Pavkov Ivan Radojčin Milivoj Košutić Milenko Application of combined drying technology in the production of organic dried fruits and vegetables Journal on Processing and Energy in Agriculture drying of organic fruits and vegetables combined drying technology organic production |
| title | Application of combined drying technology in the production of organic dried fruits and vegetables |
| title_full | Application of combined drying technology in the production of organic dried fruits and vegetables |
| title_fullStr | Application of combined drying technology in the production of organic dried fruits and vegetables |
| title_full_unstemmed | Application of combined drying technology in the production of organic dried fruits and vegetables |
| title_short | Application of combined drying technology in the production of organic dried fruits and vegetables |
| title_sort | application of combined drying technology in the production of organic dried fruits and vegetables |
| topic | drying of organic fruits and vegetables combined drying technology organic production |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871503157S.pdf |
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