摘要：In this study, the effect of air temperature on drying kinetics and quality of sliced green olives were examined during air drying. Fermented green olive slices having moisture content of 75% (wet basis) were dried to 4% moisture content by using laboratory scale tray drier. Drying process was realized at three different drying air temperatures (40, 50 and 65 ° C) and at constant air velocity of 1.3 m/s. Increasing drying temperature leads to lower drying time. Changes in color and water activity measurements of dried samples were evaluated. Higher drying temperatures caused increasing of browning of dried olives.
关键词：Drying; green olive; diffusion coefficient; tray drier ;
