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The Influence of industrial dehydration on quality of fig fruits

Papoff, Claudio and Battacone, Gianni and Agabbio, Mario Carlo Salvatore and Farris, Giovanni Antonio and Vodret, Antonio and Milella, Giangiacomo and Sotgiu, Carla and Sanna, F. E. and Piga, Antonio <1965- > and D'Aquino, Salvatore (1998) The Influence of industrial dehydration on quality of fig fruits. In: First International Symposium on Fig, 24-28 June 1997, Izmir, Turkey. Leuven, International Society for Horticultural Science. p. 233-238. (Acta Horticulturae, 480). ISBN 978-90-66057-51-7. Conference or Workshop Item.

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The effectiveness of a dehydration process on the quality of "Niedda longa" fig fruits was studied. Drying was carried out either with an industrial two-stage dehydration system, requiring no blanching treatment, or with a simulated sun-drying procedure. During the industrial process fruits were: (a) initially moved for 3 hours in a tunnel with a gradient air temperature from 95°C to 85°C; (b) then moved into a second tunnel at 85°C for 14 h. Sun-drying was simulated keeping fruits for 120 h at 32°C and 35% of relative humidity (RH). Finally dehydrated figs were rehydrated, or equilibrated with environmental RH (sun-dried figs), and both treated with potassium-sorbate solution, then film-packaged into hermetically sealed air tight bags. Moreover, half of the bags were packed in-modified atmosphere (MAP). Fruits were, then, stored at 20°C for 6 months. A 11 h dehydration time was sufficient to obtain microbially stable fruits without chemical treatments, reaching a dry matter content (DM) of 88 % and water activity (aw) of 0.60, whereas after 17 h DM and aw were 91% and 0.57, respectively. DM of industrial rehydrated figs and environmental equilibrated sun-dried figs were 71% and 74%, respectively, requiring a potassium-sorbate treatment. After packaging and 6 months of shelf life, no microbial growth was revealed on fruits. MAP resulted in no additional improvement on the microbial quality of the product. Based on these results we can state that industrial dehydration performed well, even if fruit calibration is needed before drying.

Item Type:Conference or Workshop Item (Paper)
ID Code:1679
Uncontrolled Keywords:Ficus carica L., hot air dehydration, shelf-life, microbial stability
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Area 07 - Scienze agrarie e veterinarie > AGR/19 Zootecnica speciale
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze zootecniche
002 Altri enti e centri di ricerca del Nord Sardegna > CNR-Consiglio Nazionale delle Ricerche > Istituto di scienze delle produzioni alimentari, Sassari
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:International Society for Horticultural Science
Deposited On:18 Aug 2009 10:05

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