Hot Air Drying of Green Table Olives
Copyright policy )Hot Air Drying of Green Table Olives
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 °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.
- Ege University Turkey
- EGE UNIVERSITY
consumers' acceptibility, table olives, water activity, tray drier, consumers’ acceptibility, dehydration, drying, TP368-456, TP248.13-248.65, Food processing and manufacture, Biotechnology
consumers' acceptibility, table olives, water activity, tray drier, consumers’ acceptibility, dehydration, drying, TP368-456, TP248.13-248.65, Food processing and manufacture, Biotechnology
selected citations These citations are derived from selected sources.This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).0 popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.Average influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).Average impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.Average
Citations provided by BIP!Popularity provided by BIP!