Fig (Ficus carica) drying technologies

Abstract

The need for drying biological materials is essential in the agri-food industry, producing high-quality and shelf-stable products. Notorious for its abundance in Middle Eastern and Mediterranean areas, the edible fig fruit, Ficus carica L., constitutes an excellent source of vitamins, minerals, essential amino acids, organic acids, and sugars, thus promoting health and quality life. The perishability of this seasonal fruit due to its short post-harvest life could be overcome by applying a suitable atmosphere and appropriate conditions during storage. Among the panoply methods, drying is one of humans' earliest food conservation techniques and the most important process for preserving food quality. Drying has been confirmed to be a reliable approach for preserving figs in technical and alimental expediency and utility within this frame of reference. Furthermore, this process substantially decreases the amount of contained moisture, which reduces the biochemical alteration pathways and inhibits microbiological activity and growth, whichever will grant the steadiness of the physical and chemical characteristics during its storage period. This chapter explains the different drying technologies of figs, starting with traditional artificial dryers.