Determination of drying rate and moisture ratio of fig fruit (Ficus carica L) by thin layer hot air drying method.

摘要

Dehydration of figs is normally achieved by solar drying. However, concerns have been raised about the safety of the end product. This study investigated the effectiveness of a thin layer hot air drying method. Drying rates and moisture ratios of figs were determined during drying at air temp. of 55, 65 and 75 degrees C, with dry air velocities of 1 and 1.5 m/s. Sample mass, temp. and velocity of dry air were recorded during each test and fig quality was assessed. Air temp. had a greater impact on drying characteristics than air velocity. No constant rate drying period was observed under any test conditions and drying occurred during the falling rate period. High quality dried figs were obtained after drying at an air temp. of 55 degrees C and a velocity of 1.0 m/s. Higher air temp. and velocities led to unacceptable flavour, aroma and colour.