Abstract

Fig fruits dehydration is quite totally carried out by sun drying. This technology poses concern about safety of the end product, mainly for aflatoxin development. Most of the problems involved in sun drying may be solved by oven dehydration. Fig fruits of some local cultivars underwent hot air dehydration in a tangential air-flow cabinet dryer. At start, regular intervals and end of process sampling have been performed to calculate dehydration curves and quality loss. Microbiological counts, non enzymatic browning and quality parameters were also monitored during storage. Results obtained will be discussed.

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