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Information Journal Paper

Title

EFFECT OF OPEN SUN DRYING ON THE MAZAFATI ROTAB (DATE) QUALITY

Pages

  136-146

Abstract

 Drying of Mazafati Rotab (date) is an effective method to prevent its spoilage. This study was carried out by sun drying of Mazafati Rotab in a suitable place without contamination by birds and Rodents. At a 12- hour interval, date samples were selected for sensory and chemical analysis including moisture content, acidity, texture, shrinkage, skin separation and overall acceptability. The sun drying of Mozafati Rotab was done in Kerman, a city in Iran (1753.8 m above sea level) with an altitude of 56o 58´ and longitude of 30o 15´. The temperature, relative humidity, wind speed and the energy from sun's ray was from 6.6 to 38.5 oC, 5.3 to 27.4%, 0.0 to 6.9 m/s and 803.8 to 954.9 W/m2, respectively. The results indicated that by increasing the drying time-especially after 48 hours that the moisture content reduced below 22% (d.b.), the Rotab quality decreases and the acidity increases due to microbial activity. In order to reduce the MAZAFATI RUTAB's moisture content to an optimal amount of 22% (d.b.) by OPEN SUN DRYING (OSD) under Kerman city climate, a drying time of 48 hours is recommended. Longer drying times will deteriorate the product's quality and its overall acceptance and the moisture contents of above 22% will make it susceptible to fermentation and souring of the Rutab.

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    • Cite

    APA: Copy

    RAJABALIPOUR CHESHMEHGAZ, A.A., & FOULADI, M.H.. (2010). EFFECT OF OPEN SUN DRYING ON THE MAZAFATI ROTAB (DATE) QUALITY. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 3/20(1), 136-146. SID. https://sid.ir/paper/148496/en

    Vancouver: Copy

    RAJABALIPOUR CHESHMEHGAZ A.A., FOULADI M.H.. EFFECT OF OPEN SUN DRYING ON THE MAZAFATI ROTAB (DATE) QUALITY. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2010;3/20(1):136-146. Available from: https://sid.ir/paper/148496/en

    IEEE: Copy

    A.A. RAJABALIPOUR CHESHMEHGAZ, and M.H. FOULADI, “EFFECT OF OPEN SUN DRYING ON THE MAZAFATI ROTAB (DATE) QUALITY,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 3/20, no. 1, pp. 136–146, 2010, [Online]. Available: https://sid.ir/paper/148496/en

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