Papoff, Claudio and Battacone, Gianni and Agabbio, Mario Carlo Salvatore and Milella, Giangiacomo and Gambella, Filippo and Vodret, Antonio and Piga, Antonio <1965- > and Pretti, Luca and Farris, Giovanni Antonio (1997) La Deumidificazione su piccola scala dei frutti di fico. Industrie alimentari, Vol. 36 (9), p. 995-1000. ISSN 0019-901X. Article.
Niedda longa fig fruits (Ficus carica L.) were dried by dehumidification. Fruits were divided in two different size groups, and dried for 120 h (A) or 96 h (B) in a room (8.5 m3), in which 30.5°C-32.0°C of temperature and 34-40% of relative humidity were held by a small dehumidifier (29 kg weight). The lots A and B reached respectively 79.3±0.88% and 69.6±4.74% of dry matter content, at the end of the process. Following drying, fruits were sprayed with a potassium sorbate solution, then film packaged in air or in modified atmosphere and transferred at 20 °C to simulate shelf life. Lot A fruits were the most similar for chemical composition to imported dried figs. However, neither lot A nor B substantially differed, after 3 months of shelf life, for external-total count of yeasts, moulds and bacteria from the purchased fruits. Thus, the combination between dehumidification and potassium-sorbate treatment may allow for safe dried figs to be obtained.
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