摘要：Since moisture is the most important cause of food spoilage, moisture reduction is one of the most commonly methods for foods storage and extending their shelf life. Drying process extends the shelf life of products while causing great organoleptic cha nges in food affecting its texture even aroma, and taste. So, drying conditions must be thoroughly examined and controlled in order to keep the quality of products and provide proper acceptability. Dates are valuable dietary sources being produced worldwide. They rapidly develop microbial spoilage due to their high nutritional value and high water content. Kiln drier is industrial drier applied commonly for fruits drying. As shown in this study, this drier may effectively reduce the moisture content of da te samples thereby preventing their spoilages. The aim of this study was to dry dates by using kiln drier at different air speeds (1, 2 and 3 m/s) and temperatures (65, 75, 85 and 95°C) and to investigate the drying process for 5 h and at time intervals of 1 h. The results showed application of high speed and temperature may accelerate drying process being more noticeable for shorter drying times and d ata showed that the moisture of samples exhibited a falling trend as the temperature, time and speed of the drier increased whereas longer drying time resulted in decreased rate of moisture reduction.
