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

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

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 wate...

Full description

Bibliographic Details
Main Authors: Varvara Andreou, Ioanna Thanou, Marianna Giannoglou, Maria C. Giannakourou, George Katsaros
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
figs
osmotic dehydration
air-drying
energy consumption
quality
shelf-life
Online Access:https://www.mdpi.com/2304-8158/10/8/1846

Similar Items

Similar Items