Optimized Processing Parameters in Post-Harvest Treatments of Algerian Dry Dates using Hot Water and Hot Vapor Successive Operations

摘要

This paper aims to promote the artificial ripening of Algeria's dry Deglet-Nour dates commonly named Frezza, by successive treatments using hot water soaking and hot vapor steaming. The main objective of the study was to optimize the gain in mass during the proposed hydrothermal process using an experimental design method. Water uptake during rehydration has been optimized according to two complete factorial designs; the first 2(3) based on eight experiments and the second 2(2) of four experiments. The conducted experimental investigations showed a maximum of water gain by water soaking and a little part by steaming operation. Obtained and analyzed results led to optimal conditions defined by soaking in water at 30 degrees C during 8 h followed by hot vapor treatment in a confined chamber at 60 degrees C under 90% RH.