Application of combined drying technology in the production of organic dried fruits and vegetables
Stamenković, Zoran (Faculty of Agriculture, Novi Sad (Serbia)) | Babić, Mirko (Faculty of Agriculture, Novi Sad (Serbia)) | Pavkov, Ivan (Faculty of Agriculture, Novi Sad (Serbia)) | Radojčin, Milivoj (Faculty of Agriculture, Novi Sad (Serbia)) | Košutić, Milenko (Institute of Food Technology, Novi Sad (Serbia))
The control system of organic products in Serbia was established on the model of a control system which is prescribed by regulations of the European Union. This paper describes the production processes of organic dried fruits and vegetables with combined drying technology which is developed at the Faculty of Agriculture in Novi Sad. Special attention is given to critical stages of drying that can threaten the organic status of the product. Since the osmotic solution, which is used in the drying process, becomes an integral part of the final product, it also must be organic. As a possible solution, usage of a solution of organic sugar cane or organic fruit syrup is recommended. Another critical point of drying is the process of sulphurisation. Sulphurisation is not allowed in organic production, the refore, in order to preserve the color of the final product, recommended treatments are treatments with ascorbic, citric or other organic acid.
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