Studies on Dehydration of Fig (Ficus carica L.)

Abstract

The fresh, ripe fig fruits of cultivar ‘Poona’ were subjected to pre-treatments of dipping oil with two concentrations i.e. 34 and 38 ppm. The fruits were dipped in dipping oil for 1 minute and then subjected to sulphur fumigation for 2 h. Fig fruits were then dipped in three concentrations of sugar syrup i.e. 50, 60 and 70°Brix for 48 hour to reach desired total soluble solids and then dried at 55°C temperature till 18-20 per cent (wb) moisture content was attained. While drying, moisture content, drying rate and moisture ratio were monitored at 1 hour interval. It was observed that rate of moisture reduction as well as drying rate was higher for figs treated with higher concentration of dipping oil (38 ppm) as well as immersed in sugar syrup solution of high concentration (60°Brix). Drying process showed only a falling rate period. The exponential equation of moisture ratio verses drying time provides excellent fit to the experimental data on drying of fig sample with highest drying constant (k) and R2 value.