Articles
Research of different preservation and storage techniques on semi dried figs
Article number
1310_22
Pages
141 – 148
Language
English
Abstract
Dried figs are harvested by picking the ripen and partially dried fruits on the ground which have fallen spontaneously after a natural ripening stage.
Ripen fruits with a moisture content of 40-50% are spread under the sun for a period of 3-7 days until they reach a moisture content of 20-22%. Although sun-dry is an economical method, it has adverse effects such as the exposure of fruit to unwanted foreign matter like pest, dust, soil and also the risk of prolongation in drying time due to the changing climatic conditions; thus some alternative drying techniques take the center stage.
With only little difference in taste and texture compared to fresh fruit, semi-dried or intermediate moisture products have gained importance in terms of consumer and industrial preferences especially in the recent years.
The main target of this project was to harvest the intermediate moisture ripen fruits and to keep them in suitable condition before consumption.
For this purpose, the intermediate-moisture figs with 40-50% moisture content were dried in the cabinet type dryer until they reached about 30% moisture.
Hurdle technology is based on the combination of many preservation methods.
This study was performed in 2018 with Sarilop figs, semi-dry products were keeped with 5 different applications according to hurdle technology and stored for 9 months.
During the storage period, physical, chemical and microbiological changes of the products were examined and the most appropriate method was determined.
Compared to the applications, it was found that semi-dry products could be stored for 6 months in 80°C heat treatment application in vacuum, O2 absorber and cold storage conditions.
Ripen fruits with a moisture content of 40-50% are spread under the sun for a period of 3-7 days until they reach a moisture content of 20-22%. Although sun-dry is an economical method, it has adverse effects such as the exposure of fruit to unwanted foreign matter like pest, dust, soil and also the risk of prolongation in drying time due to the changing climatic conditions; thus some alternative drying techniques take the center stage.
With only little difference in taste and texture compared to fresh fruit, semi-dried or intermediate moisture products have gained importance in terms of consumer and industrial preferences especially in the recent years.
The main target of this project was to harvest the intermediate moisture ripen fruits and to keep them in suitable condition before consumption.
For this purpose, the intermediate-moisture figs with 40-50% moisture content were dried in the cabinet type dryer until they reached about 30% moisture.
Hurdle technology is based on the combination of many preservation methods.
This study was performed in 2018 with Sarilop figs, semi-dry products were keeped with 5 different applications according to hurdle technology and stored for 9 months.
During the storage period, physical, chemical and microbiological changes of the products were examined and the most appropriate method was determined.
Compared to the applications, it was found that semi-dry products could be stored for 6 months in 80°C heat treatment application in vacuum, O2 absorber and cold storage conditions.
Publication
Authors
E. Çiçek, R. Konak, N. Tan, G.K. Aşcı, S. Arpacı
Keywords
fig, hurdle technology, food preservation, drying, heat treatment
Groups involved
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