Economic aspects of dried fruit production by combined technology

Vukoje, Veljko; Pavkov, Ivan; Miljatovic, A.

doi:10.5937/ekopolj1803031v

Cited by 3 publications

(8 citation statements)

References 4 publications

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“…Statistically, temperature was more significant, while the interaction of factors was statistically less significant. The average volume of apricot halves before the OD process was 27.58 ± 5.71 cm 3 . The highest decrease in volume, a value of 0.331, was observed in the samples that were treated at the highest temperature and osmotic agent concentration, followed by the values of 0.238 (40 • C, 65%) and 0.205 (60 • C, 55%), and the smallest decrease in volume was 0.157 (40 • C, 50%).…”

Section: Osmotic Dehydrationmentioning

confidence: 99%

“…The fruits were washed in tap water in the laboratory and then cut longitudinally into two halves with a metal blade. The average dimensions of apricot halves were: length L 1 = 50.9 ± 6.8 mm, width L 2 = 49.0 ± 5.5 mm, thickness L 3 = 22.0 ± 2.2 mm, volume 27.58 ± 5.70 cm 3 . Characteristic dimensions, length, width, and thickness were measured with vernier caliper (0-190 mm, ±0.05 mm, TMA MEBA, D-6-1, Prvomajska, Zagreb, Croatia).…”

Section: Cutting In Halves and Sulfurizationmentioning

confidence: 99%

“…The halves were spread on plastic perforated trays 450 × 250 × 50 mm in size. A stainless steel metal chamber 2000 × 320 × 510 mm (or 0.327 m 3 ) was used for dry sulfurization (SO 2 ). About 40 kg of apricot halves with a bulk porosity of 40% were placed in the chamber leaving 0.23 m 3 of space.…”

Section: Cutting In Halves and Sulfurizationmentioning

confidence: 99%

“…where V τ is the volume of the half (cm 3 ), m τ is the mass of the half and fluid (ethanol) (g), m is the fluid mass (g), ρ is fluid density (g/cm 3 ). One of the qualitative indicators of the drying process and the quality of the final product is the change in the volume and dimensions of the final product compared to the fresh material.…”

Section: Measuring Of Volume and Shrinkagementioning

confidence: 99%

“…Compared to other fruits, dried apricot production has been recorded with the largest increase and a share of about 40%. The world's leading producer is Turkey, with 19% of total production, and the US with 12% [1][2][3]. In Serbia, the consumption of dried apricots has gradually increased over the last years, and most of it is imported from Turkey and Iran.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

et al. 2021

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This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.

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Section: Osmotic Dehydrationmentioning

confidence: 99%

Section: Cutting In Halves and Sulfurizationmentioning

confidence: 99%

Section: Cutting In Halves and Sulfurizationmentioning

confidence: 99%

Section: Measuring Of Volume and Shrinkagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

et al. 2021

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Jakość mikrobiologiczna owoców suszonych pakowanych hermetycznie i sprzedawanych luzem

Śliżewska¹,

Śliżewska²

2021

zntj

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Popyt na owoce suszone wzrasta zarówno na rynku polskim, jak i na rynku globalnym. Na świecie produkuje się ich ok. 2,5 mln ton (głównie rodzynek), w Polsce ok. 8 tys. ton (głównie jabłek i śliwek). Owoce suszone sprzedawane w sklepach są często zanieczyszczone drobnoustrojami mezofilnymi, które powstają na skutek nieodpowiedniego przechowywania surowca oraz niewłaściwej obróbki technologicznej. Celem pracy była ocena stanu mikrobiologicznego owoców suszonych dostępnych na polskim rynku oraz określenie wpływu opakowania na jakość mikrobiologiczną tych produktów. Badaniom poddano owoce hermetycznie zapakowane oraz sprzedawane luzem. Analiza mikrobiologiczna obejmowała określenie ogólnej liczby drobnoustrojów mezofilnych, ogólnej liczby bakterii przetrwalnikujących tlenowych oraz pleśni, gronkowców koagulazo-dodatnich, bakterii z rodziny Enterobacteriaceae, w tym bakterii z grupy coli, Salmonella oraz Shigella. Badania mikrobiologiczne prowadzono metodą hodowlaną zgodnie z normami PN-EN ISO. Identyfikacji grzybów strzępkowych dokonano na podstawie obserwacji mikroskopowych oraz makroskopowych. Stwierdzono, że dominującą mikroflorą zanieczyszczającą owoce suszone były bakterie mezofilne oraz pleśnie z rodzaju Aspergillus. Na podstawie uzyskanych wyników stwierdzono brak gronkowców koagulazo-dodatnich oraz bakterii z rodzaju Salmonella i Shigella. Najbardziej zanieczyszczonymi produktami były rodzynki oraz daktyle. Najczystszymi produktami okazały się morele, zarówno pakowane przez producenta, jak i sprzedawane luzem, podobnie – żurawina i śliwki suszone. Generalnie jednak stwierdzono niski poziom zanieczyszczenia mikrobiologicznego badanych owoców suszonych oraz niższy poziom zanieczyszczenia owoców pakowanych hermetycznie niż sprzedawanych luzem.

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Market Assessment of Pear Varieties in Serbia Using Fuzzy CRADIS and CRITIC Methods

et al. 2022

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The research deals with the market assessment of pear varieties in Serbia. Market assessment represents the willingness of customers to consume a certain fruit or a certain variety. This research applies a market assessment of pear varieties based on expert decision making. Together with the experts, the criteria and varieties of pears used in the research are determined. Ten criteria and six varieties of pears that are mostly grown in Serbia are used. Experts evaluated pear varieties based on linguistic values according to selected criteria. Based on these values, and using fuzzy logic, the weights of the criteria are first determined using the fuzzy CRITIC method (criteria importance through intercriteria correlation), and pear varieties are ranked using the fuzzy CRADIS method (compromise ranking of alternatives from distance to ideal solution). The obtained results show that the highest rated varieties are Konferans and Viljamovka, while the lowest rated variety is Šampionka. Sensitivity analysis confirms these results. The obtained results will help cultivators and fruit vendors to choose those varieties that will achieve the best market results. This study is conducted to provide guidelines for the use of fuzzy methods in marketing assessment in fruit growing.

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Economic aspects of dried fruit production by combined technology

Cited by 3 publications

References 4 publications

Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

Jakość mikrobiologiczna owoców suszonych pakowanych hermetycznie i sprzedawanych luzem

Market Assessment of Pear Varieties in Serbia Using Fuzzy CRADIS and CRITIC Methods

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