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A Study of Different Drying Methods for Fig (Ficus Carica Linn) Fruit

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  MBSK 10-505,  ASABE/CSBE North Central Intersectional Meeting. (doi: 10.13031/2013.36290) @2010
Authors:   Sharanakumar Hiregoudar, Udaykumar Nidoni, Venkatesh Meda, Shrikant Gadade, Basavaraj V Patil
Keywords:   Fig, drying, treatments, rehydration ratio, sensory evaluation

Ficus Carica Linn., is a perishable sub-tropical fruit was subjected to drying. The initial moisture content of fruit was 78 to 80% (wet basis) and it was dried up to 18% (wet basis) for safe storage. In order to enhance the shelf life, drying of the fruit is an acceptable alternative technique. The experiments were conducted using different drying methods; namely, sun drying, solar tunnel drying, tray drying and microwave drying with a pre treatment of the fruit 2% potassium meta bi-sulphate for 20 min. dipping. The total drying time was recorded at 66, 48, 24 and 16 hours for sun, solar tunnel, tray and microwave drying, respectively. The average net saving of drying time was 27%, 63% and 75% in solar tunnel, tray and microwave drying, respectively. The rehydration ratio and coefficient of rehydration were found to be 10 : 14.75 and 0.41 respectively. The total soluble solids (TSS) varied from 26oBrix in fresh fruits to 36oBrix in dried fruit. The acidity of the fresh fruit and dried fruit were found to be in the range of 0.081 to 0.089% and 0.071 to 0.084% respectively. The dried fruits were pressed with a fig fruit pressing machine. A nine point hedonic scale was used for overall acceptability of the product. The values were found to be 7.9, 7.7, 6.9 and 5.1 for tray, microwave, solar tunnel and sun drying, respectively.

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