Hot Air Drying of Green Table Olives

Gaye Öngen1*, Sayit Sargın1, Derya Tetik2 and Timur Köse3

Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova-İzmir, Turkey

2Olive Culture Research Institute, Üniversite Caddesi 43, 35100 Bornova-İzmir, Turkey
3Department of Computer Engineering, Faculty of Engineering, Ege University, 35100 Bornova-İzmir, Turkey

Article history:

Received July 20, 2004
Accepted February 28, 2005

Key words:

table olives, drying, dehydration, water activity, tray drier, consumers’ acceptibility


The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 °C with an air velocity of 1 m/s. Drying rate curves were determined and quality of dried green olives was evaluated by instrumental analysis (bulk density, particle density, porosity, shrinkage, moisture content, water activity, colour value, protein content, oil content, peroxide value and acidity). Consumers’ acceptance test and microbiological analysis were also applied.


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