Optimal drying time for intermediate moisture persimmon production
1996
Pairote Wiriyacharee | Tara Srisakul | Sujinda Sriwattana (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agro-Industry. Dept. of Product Development Technology)
Astringent varieties of persimmon could be produced to an internediate moisture persimmon. The suitable varieties were Ang Sai (P3) which they should be treated by carbondioxide condition and storaged at 28-32 deg C for 3 days in order to decrease in astringent compound (soluble tannin). And then, kept at room temperature for 2-3 days until the maturity of the fruit became to 80 percent. An optimal drying time of both varieties of persimmon was also investigated, used initial temperature 45 deg C for 24 hrs and decreased to 40 deg C until moisture content 30 percent. It was found that the suitable drying time of P3 persimmon until the final 30 percent moisture content was 60 hours and 34 minutes. In fact that, 1 fruit (100.75 g) of P3 could be reduced the weigh until 31.83 g at the end of process. However, P4 persimmon was also studied on the suitable drying time for the same condition of P3. It was considered that the time should be 77 hours and 37 minutes that was 1 fruit (191.63 g) of P4 could be decreased in weight until 59.11 g on the finished product. Both could be packed in closed packaging material and kept at low temperature to prolong the shelf-life and still maintain the good quality of the products.
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