Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 8, Issue 4 - Serial Number 22, January 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v8i4.20149

Authors

Hassan Afshari Jooybari; Asgar Farahnaki; Mahsa Majzoobi; Gholam Reza Mesbahi; Mehrdad Niakosari

Shiraz University

Abstract

Mazafati date is a wet and semi-dried date fruit type with dark red to black color that has premier quality. Because of its high moisture content, date fruits of this variety are very perishable at room temperature and therefore must be refrigerated during storage. In this study, effect of air temperature (50, 60, 70, 80 and 90 ˚C) and air flow rate (1, 1.5 and 2 m/s) in hot air drying of Mazafati date were investigated. The results showed that for all samples, drying occurred at the falling rate stage of drying and the main factor affecting the drying rate was air temperature. Air flow rate did not have significant effect on drying rate. Overall, it was concluded that moisture of Mazafati dates can be reduced by cabinet drying and therefore using drying process, the need for their cold storage can be eliminated.

Keywords

Mazafati date; Drying; Date storage; Air flow rate

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