"CHEMICAL AND TECHNOLOGICAL STUDIES ON SOME FOODS "EFFECT OF SOME DEHYDRATION METHODS AND STORAGE CONDITIONS ON THE CHEMICAL COMPOSITION AND QUALITY OF DRIED APRICOT, PRUNE, FIG AND TOMATO

Abstract

Dried food products have now wide sale all over the world. Dried fruits and vegetables are good sources of fibers, minerals and sugars content. The protein digestibility for the dried products is very high. Some of everyday foods may help in the recovery from some diseases especially dried products. Dried fruits can make a nutritious and tasty addition to students breakfast. Therefore, dried products must be produced in a high quality and free from any mycotoxins.

The aim of this investigation was to select the best dehydration treatment for production of four popular dried fruits and vegetables (apricot, prune, fig and tomato) and the proper storage conditions. The effect of different storage conditions and packaging materials on the t quality and shelf life of such dried products were studied. The treatments used for fruits dehydration were: Treatment (a): Fruits were treated with sulfur dioxide and olive oil before dehydration. Treatment (b): Primary drying followed by blanching then final dehydration. Treatment (c): Fruits were treated by adding citric acid before dehydration. For dehydration of tomato, three treatments were also used: Treatment (d): Tomato was dehydrated in form of slices. ft Treatment(e): Tomato juice was dehydrated after concentration under vacuum pressure with adding 10% soy bean flour. Treatment (f): Tomato was dehydrated after concentration under vacuum pressure without adding soy bean flour. A@..T.........=e}A