Volume 7, Issue 1 (spring 2003)
2003, 7(1): 191-198 |
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M. H. Fooladi, A. Golshan Tafti. Effect of Dehydration on Mazafati Rutab Quality. Journal of Crop Production and Processing 2003; 7 (1) :191-198
URL: http://jcpp.iut.ac.ir/article-1-394-en.html
URL: http://jcpp.iut.ac.ir/article-1-394-en.html
Abstract: (11073 Views)
Dehydration of Mazafati Rutab is a method to prevent its spoilage. Dehydration is necessary for Mazafati Rutab because it contains too much moisture. If the moisture content of Mazafati Rutab is decreased properly, it need not be stored under refrigeration. The present study was carried out in an attempt to decrease the moisture content in order to increase the shelf life of Mazafati dates. Samples were dehydrated in a drying room at different drying times and 50-55 oC. The moisture content and quality characteristics of Mazafati dates such as acidity and sensory evaluation (texture, flavour and overall acceptability) were determined at 3-hour intervals and also drying curve of the fruit was drawn. Relative humidity in the drying room was 10-15%. During the drying process, the acidity content gradually increased due to the activity of microorganisms but organoleptic properties decreased especially affer 12 hours of drying time and at moisture levels less than 22%. Finally, drying time of 9-12 hours and acceptable moisture content of 22% were recommended. Dates with over 22% moisture levels are an easy target for microbial attack but the desirable quality of the fruit decreases at moisture levels below 22%.
Keywords: Mazafati Rutab, Dehydration.
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