Softening of Overdried ‘Deglet Nour’ Dates to Obtain High-Standard Fruits: Impact of Rehydration and Drying Processes on Quality Criteria

Boubekri, Abdelghani; Benmoussa, H.; Courtois, Francis; Bonazzi, Catherine

doi:10.1080/07373930903526764

Cited by 14 publications

(23 citation statements)

References 27 publications

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“…Only the clear fruits were maintained, sealed in plastic bags and stored in a cold room (+ 4 °C). Dates already brown or physically damaged were rejected (Boubekri et al, ). Samples of naturally dry dates were rehydrated, the day before each drying test, into a water bath using distilled water at 25 °C during 12 hr.…”

Section: Methodsmentioning

confidence: 99%

“…Finally, the water content ( M ) was stabilized to approximately 0.50 kg water/kg dry matter (Figure ). A similar rehydration method had been described by Falade and Abbo () and presently used by Boubekri et al ().…”

Section: Methodsmentioning

confidence: 99%

“…The present work was carried out according to this last context. Owing to the moderate temperatures required for a good quality of the treated date fruit, as mentioned and confirmed by Boubekri et al (), the main idea of this study was to test the possibility to obtain a similar product quality using an indirect solar drying technique which operates within 40–60 °C. In addition, the solar energy source is known to be of low cost and eco‐friendly.…”

Section: Introductionmentioning

confidence: 92%

“…The heat treatment by solar drying methods had been implemented for different fruits such as apricots, grapes, peaches, and dates (Bahlouli, Tiaiba, & Slamani, ; Benchabane, Abbeddou, Bellal, & Thibault, ; Boubekri, Benmoussa, Courtois, & Bonazzi, ; Mohammad, Peerzada, & Fouzia, ; Smitabhindu, Janjai, & Chankong, ; Togrul & Pehlivan, ). In a recent study, Boubekri et al () suggested a treatment method for over dried Deglet‐Nour dates based on the hydration by water dipping followed by hot air convective drying at 35, 45, 60, 75, and 85 °C. The optimal process conditions were found to be: hot water, steeping at 30 °C during 8 hr, followed by a drying operation at 60 °C.…”

Section: Introductionmentioning

confidence: 99%

“…High standard product quality could be obtained under these predefined conditions. At this time, few studies on date fruit treatments are available in the literature (Al‐Bekr, ; Baraem, Haffar, Baalbaki, & Henry, ; Belarbi, Aymard, Meot, Themelin, & Reynes, ; Boubekri et al, ; Hamdi & Hamdi, ; Kulkarni, Vijayanand, Aksha, Reena, & Ramana, ; Reynes, Lebrun, & Shaw, ). In these different studies, we can find that the criteria of texture, color, flavor, sugars, and moisture content are adopted by the authors as evaluating parameters of the total quality of date during the natural ripening or through an industrial process such as artificial maturation, rehydration, drying or cold storage.…”

Section: Introductionmentioning

confidence: 99%

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Solar drying process to obtain high standard “deglet‐nour” date fruit

Mennouche

Boubekri

Chouicha

et al. 2017

J Food Process Engineering

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The present work aims to improve the quality of Algerian Deglet‐Nour dates using an indirect solar drying technique preceded by hot water pretreatment. The final product quality was evaluated by three simultaneous testing parameters: microbiological degradation, sugar composition and color change. Convective solar drying experiments were firstly performed with a variable mode at an average temperature ranging between 39‐55°C. Four other experiments were conducted in constant mode under regulated temperatures (50°C, 55°C, 60°C and 65°C). The results of drying tests, led towards the choice of the treatment under controlled air temperature of 50°C with air flow of 1.2m/s. Resulting drying time of 8 hours presents the advantage of to discard the night conservation problems by ensuring a continuous drying process. Owing to its low cost and green energy use, this study could offer a practical alternative to the conventional means currently used in industrial applications of postharvest heat treatments of dates. Practical applications Drying of naturally high humid dates and the rehydrated dry dates by direct exposure to the sun, is an old method for valorization the “Deglet‐Nour” dates. Considerable losses occur during this drying process so the food quality can be seriously degraded. For an industrial application with improvement the quality of dried product, the natural sun drying should be replaced by the indirect solar drying means. This article aims to improve the quality of Deglet‐Nour dates using an indirect solar drying technique preceded by adequate water steeping pretreatment. The results of the study will be useful in the sense of ensuring an added value by enhancing the product quality and avoid eventual problems induced by night storing of treated products. The obtained results also could offer a practical alternative to the conventional means currently used in industrial applications for post‐harvest heat treatment of Deglet‐Nour dates.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 92%