SpringerLink
Log in

Fig (Ficus carica) Drying Technologies

  • Chapter
  • First Online:
Fig (Ficus carica): Production, Processing, and Properties

  • 576 Accesses

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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
EUR 29.95
Price includes VAT (Germany)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
EUR 139.09
Price includes VAT (Germany)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
EUR 181.89
Price includes VAT (Germany)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info
Hardcover Book
EUR 181.89
Price includes VAT (Germany)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

Abbreviations

1-MCP:

1-

Methylcyclopropene

AD:

Air-convection drying

MAP:

Modified atmosphere packaging

MW:

Microwave

MWAD:

Microwave-air convection

MWVD:

Microwave vacuum drying

T.S.S:

Total soluble solid

TA:

Titratable acidity

VD:

Vacuum-drying

References

  • Abul-Fadl, M. M., Ghanem, T. H., & N. EL-Badry & Nasr, A. (2015). Effect of some different drying methods on quality criteria of dried fig fruits. Current Science International, 4, 548–566.

    Google Scholar 

  • Adegbola, A. A., Adogbeji, O. V., Abiodun, O. I., & Olaoluwa, S. (2012). Design, construction and performance evaluation of low-cost electric baking oven. Innovative Systems Design and Engineering, 3(11), 38–49.

    Google Scholar 

  • Ahmed, N., Singh, J., Chauhan, H., Gupta, P., Anjum, A., & Kour, H. (2013). Different drying methods: their applications and recent advances. International Journal of Food Nutrition and Safety, 4(1), 34–42.

    Google Scholar 

  • Ahrens, D. C., Villela, F. A., & Doni Filho, L. (2000). Physiological and industrial of quality white oat seeds (Avena sativa) in intermittent drying. Revista Brasileria de Sementes, 22, 12–20.

    Article  Google Scholar 

  • Alturki, S. (2013). Utilization of modified atmosphere packaging to extend the shelf-life of fresh figs. Biotechnology, 12, 81–86.

    Article  Google Scholar 

  • Andreou, V., Thanou, I., Giannoglou, M., Giannakourou, M. C., & Katsaros, G. (2021). Dried figs quality improvement and process energy savings by combinatory application of osmotic pretreatment and conventional air drying. Foods, 10, 1846.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Anon, R. (1965). How to make a solar cabinet dryer for agricultural produce do it yourself leaflet L6 (p. 9). Brace Research Institute.

    Google Scholar 

  • Arvanitia, O. S., Samarasa, Y., Gatidoub, G., Thomaidis, N. S., & Stasinakisb, A. S. (2019). Review on fresh and dried figs: chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects. Food Research International, 119, 244–267.

    Article  Google Scholar 

  • Ayhan, Z., & Kara cay, E. (2011). Preservation of the Bursa siyahı fresh fig under modified atmosphere packaging (MAP) and cold storage. International Journal of Agriculture Sciences, 1, 1–9.

    Google Scholar 

  • Babalis, S. J., & Belessiotis, V. G. (2004). Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs. Journal of Food Engineering, 65, 449–458.

    Article  Google Scholar 

  • Babalis, S. J., Papanicolaou, E., Kyriakis, N., & Belessiotis, V. G. (2006). Evaluation of thin-layer drying models for describing drying kinetics of figs (Ficus Carica). Journal of Food Engineering, 75, 205–214.

    Article  Google Scholar 

  • Bachir Bey, M., Richard, G., Meziant, L., Fauconnier, M. L., & Louaileche, H. (2016). Effects of sun-drying on physicochemical characteristics, phenolic composition and in vitro antioxidant activity of dark fig varieties. Journal of Food Processing and Preservation, 41, 1–8.

    Google Scholar 

  • Baraket, G., Saddoud, O., Chatti, K., Mars, M., Marrakchi, M., Trifi, M., & Salhi-Hannachi, A. (2009). (ITSs) region of the nuclear ribosomal DNA (nrDNA) in fig cultivars (Ficus carica L.). Scientia Horticulturae, 120, 34–40.

    Article  CAS  Google Scholar 

  • Bezerra, C. V., Amante, E. R., de Oliveira, D. C., Rodrigues, A. M., & da Silva, L. H. M. (2013). Green banana (Musa cavendishii) flour obtained in spouted bed-effect of drying on physico-chemical, functional and morphological characteristics of the starch. Industrial crops and products, 41, 241–249.

    Article  CAS  Google Scholar 

  • Chae, H. Y., & Hong, J. H. (2016). Quality characteristics of spray dried powder from unripe fig extract. Korean Journal of Food Preservation, 23(3), 355–360.

    Article  Google Scholar 

  • Chandrasekaran, S., Ramanathan, S., & Basak, T. (2013). Microwave food processing a review. G time of dehydrated fig fruits by using different drying methods. Food Research International, 52(1), 243–261.

    Article  CAS  Google Scholar 

  • Chang, S. K., Alasalvar C, & Shahidi, F. (2016). Review of dried fruits: Phytochemicals, antioxidant efcacies, and health benefts. Journal of Functionnal Foods, 21,113–132.

    Google Scholar 

  • Chegini, G. R., & Ghobadian, B. (2007). Spray dryer parameters for fruit juice drying. World Journal of Agricultural Sciences, 3(2), 230–236.

    Google Scholar 

  • Chua, K. J., Mujumdar, A. S., Hawlader, M. N. A., Chou, S. K., & Ho, J. C. (2001). Batch drying of Bannana pieces-effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Research International, 34, 721–731.

    Article  Google Scholar 

  • Darabi, H., Zomorodian, A., Akbari, M. H., & Lorestani, A. N. (2015). Design a cabinet dryer with two geometric configurations using CFD. Journal of Food Science and Technology, 52(1), 359–366.

    Article  Google Scholar 

  • Deng, L. Z., Mujumdar, A. S., Zhang, L. Z., Yang, X. H., Wang, J., Zheng, Z. A., Gao, Z. J., & **ao, H. W. (2017). Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes-a comprehensive review. Critical Reviews in Food Science and Nutrition, 59(9), 1408–1432.

    Article  PubMed  Google Scholar 

  • Dhaouadi, K., Belkhir, M., Akinocho, I., Raboudi, F., Pamies, D., Barrajón, E., Estevan, C., & Fattouch, S. (2014). Sucrose supplementation during traditional carob syrup processing affected its chemical characteristics and biological activities. LWT-Food Science and Technology, 57, 1–8.

    Article  CAS  Google Scholar 

  • Duke, J. A., Bugenschutz-godwin, M. J., & Du collier, J. & Duke, P. K. (2002). Hand book of medicinal herbs (2nd ed.). CRC Press.

    Book  Google Scholar 

  • FAO. (1985). Expert Consultation on Planning the Development of Sun-drying Techniques in Africa

    Google Scholar 

  • Fayose, F., & Huan, Z. (2016). Heat pump drying of fruits and vegetables: principles and potentials for sub-Saharan Africa. International Journal of Food Science, 16, 1–8.

    Article  Google Scholar 

  • Gharsallaoui, A., Rouaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, 40(9), 1107–1121.

    Article  CAS  Google Scholar 

  • Giri, S. K., & Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 78, 512–521.

    Article  Google Scholar 

  • Guiné, R. (2018). The drying of foods and its effect on the physical-chemical, sensorial and nutritional properties. International Journal of Food Engineering, 2(4), 93–100.

    Google Scholar 

  • Gwala, W., & Padmavati, R. (2016). Comparative study of indirect solar drying, electric tray drying and open sun drying of pineapple slices using drying kinetics and drying models. International Journal of Latest Technology in Engineering, Management.

    Google Scholar 

  • Harzallah, A., Bhouri, A. M., Amri, Z., Soltana, H., & Hammami, M. (2016). Phytochemical content and antioxidant activity of different fruit parts juices of three figs varieties grown in Tunisia. Industrial Crops and Products, 83, 255–267.

    Article  CAS  Google Scholar 

  • Heredia, A., Barrera, C., & Andrés, A. (2007). Drying of cherry tomato by a combination of different dehydration techniques. Comparison of kinetics and other related properties. Journal of Food Engineering, 80(1), 111–118.

    Article  CAS  Google Scholar 

  • Janowicz, M., Domian, E., Lenart, A., & Pomarańska-Łazuka, W. (2008). Profile of convective drying process of osmotically dehydrated apples in sucrose solution. Zywnosc Nauka Technologia Jakosc, 4(59), 190–198.

    Google Scholar 

  • Kalantari, M., Niakousari, M., Haghighi-Manesh, S., & Rasouli, M. (2018). Fig extract drying: The relationship between the main operating parameters of a pilot-scale spray dryer and product specifications. Food Science Nutrition, 325–333.

    Google Scholar 

  • Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Robert, D., Hall, R. D., & Capanoglu, E. (2015). A review on the effect of drying on antioxidant potential of fruits and vegetables. Critical Review in Food Science and Nutrition, 56, 110–129.

    Article  Google Scholar 

  • Khraisheh, M. A. M., McMinn, W. A. M., & Magee, T. R. A. (2004). Quality and structural changes in starchy foods during microwave and convective drying. Food Research International, 37, 497–503.

    Article  CAS  Google Scholar 

  • Killeen, M. J. (2000). Spray drying and spray congealing of pharmaceuticals. In J. Swarbrick & J. C. Boylan (Eds.), Encyclopedia of pharmaceutical technology. PharmaceuTech, Inc.

    Google Scholar 

  • Ku, K. M., Choi, J. H., Kim, H. S., Kushad, M. M., Jeffery, E. H., & Juvik, J. A. (2013). Methyl jasmonate and 1-methylcyclopropene treatment effects on quinone reductase inducing activity and post-harvest quality of broccoli. PLoS One, 8(10), e77127.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Laguerre, J. C., & Hamoud Agha, M. M. (2018). Microwave heating for food preservation. Food Preservation -In book: Food Preservation - From Basics to Advanced Technologies. https://doi.org/10.5772/intechopen.82543.

  • Lam, H. S., Proctor, A., Howard, L., & Cho, M. J. (2005). Rapid fruit extracts antioxidant capacity determination by Fourier transforms infrared spectroscopy. Journal of Food Science, 70(9), 545–549.

    Article  Google Scholar 

  • Li, L., Zhaojun, B., **hong, L & Ting Xue. (2014). Effect of 1-methylcyclopropene and calcium chloride treatments on quality maintenance of ‘Lingwu Long’ Jujube fruit. Journal of Food Sciences Technology, 51(4), 700–707.

    Google Scholar 

  • Maisnam, D., Prasa, R., Anirban, D., Sawinder, K., & Chayanika, S. (2017). Recent advances in conventional drying of foods. Journal of Food Technology and Preservation, 1, 25–34.

    Google Scholar 

  • Makkar, H. P. S., Norvsambuu, T., Lkhavatsere, S., & Becker, K. (2009). Plant secondary metabolites in some medicinal plants of Mongolia used for enhancing animal health and production. Tropicultura, 3, 159–167.

    Google Scholar 

  • Martinez-Damian, M. T., Cruz-Arvizu, O., & Cruz-Alvare, O. (2020). Effect of modified atmosphere packaging on nutraceutical quality and overall appearance of figs stored at 1 °C. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 48(4), 2292–2305.

    Article  CAS  Google Scholar 

  • Martínez-García, J. J., Gallegos-Infante, J. A., Rocha-Guzmán, N. E., Ramírez-Baca, P., Candelas-Cadillo, M. G., & González-Laredo, R. F. (2013a). Drying parameters of half-cut and ground figs (Ficus carica L.) var. mission and the effect on their functional properties. Journal of Engineering, 1–8.

    Google Scholar 

  • Martínez-García, J. J., Gallegos-Infante, J. A., Rocha-Guzmán, N. E., Ramírez-Baca, P., Candelas-Cadillo, M. G., & González-Laredo, R. F. (2013b). Drying parameters of half-cut and ground figs (Ficus carica L.) var. mission and the effect on their functional properties. Journal of Engineering, 710–830.

    Google Scholar 

  • Masniyom, P. (2011). Deterioration and shelf-life extension of fish and fishery products by modified atmosphere packaging. Songklanakarin Journal of Science & Technology, 33(2).

    Google Scholar 

  • Misha, S., Mat, S., Ruslan, M. H., Sopian, K., & Salleh, E. (2013). Review on the application of a tray dryer system for agricultural products. World Applied Sciences Journal, 22(3), 424–433.

    Google Scholar 

  • Mujić, I., Bavcon Kralj, M., Jokić, S., Jarni, K., Jug, T., & Prgomet, Ž. (2012). Changes in aromatic profile of fresh and dried fig-the role of pre-treatments in drying process. International Journal of Food Science & Technology, 47(11), 2282–2288.

    Article  Google Scholar 

  • Nagaraja, K., Sunil, C. K., Chidanand, D. V., & Ramachandra, M. (2016). Drying kinetics of fig (Ficus carica. L) under various drying methods. Journal of Agricultural Engineering, 53(4), 42–50.

    Google Scholar 

  • Oliveira, A. P., Valentao, P., Pereira, J. A., Silva, B. M., Tavares, F., & Andrade, P. B. (2009). Ficus carica L.: Metabolic and biological screening. Food and Chemical Toxicololgy, 47, 2841–2846.

    Article  CAS  Google Scholar 

  • Ong, S. P., & Law, C. L. (2010). Hygrothermal properties of various foods, vegetables and fruits. Drying of Foods, Vegetables and Fruits, 1, 31–58.

    Google Scholar 

  • Patel, R. P., Patel, M. P., & Suthar, A. M. (2009). Spray drying technology: An overview. Indian journal of Science and Technology, 2(10), 44–47.

    Article  CAS  Google Scholar 

  • Patel, A. H., Shah, S. A., & Hitesh, B. (2013). Review on solar dryers for grain vegetables and fruits. International Journal of Engineering Research Technology, 2(1).

    Google Scholar 

  • Phadke, P., Walke, P., & Kriplani, V. M. (2015). Direct type natural convection solar dryer: A review. International Journal of Advanced Research in Science and Engineering, 4, 256–262.

    Google Scholar 

  • Ponting, J. D. (1973). Osmotic dehydration of fruits – recent modifications and application. Process Biochemistry, 8, 18–20.

    CAS  Google Scholar 

  • Pristijono, P., Bowyer, M.C., Scarlett, C. J., Vuong, Q. V. & John B. Golding, J.B(2018). Combined postharvest UV-C and 1-methylcyclopropene (1-MCP) treatment, followed by storage continuously in low level of ethylene atmosphere improves the quality of Tahitian limes. Journal of Food Science and Technology-Mysore, 55, 2467–2475

    Google Scholar 

  • Radojčin, M., Pavkov, I., Bursać Kovačević, D., Putnik, P., Wiktor, A., Stamenković, Z., & Gere, A. (2021). Effect of selected drying methods and emerging drying intensification technologies on the quality of dried fruit: A review. Processes, 9(1), 132.

    Article  Google Scholar 

  • Reginster, J. Y., Malaise, O., Neuprez, A., & Bruyere, O. (2007). Strontium ranelate in the prevention of osteoporotic fractures. International Journal of Clinical Practice, 61, 324–328.

    Article  CAS  PubMed  Google Scholar 

  • Restuccia, D., Spizzirri, G. U., Parisi, I. O., Cirillo, G., Curcio, M., Iemma, F., Puoci, F., Vinci, G., & Picci, N. (2010). New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Control, 21, 1425–1435.

    Article  Google Scholar 

  • Sadhu, M. K. Fig. (1990). In: Fruits: Tropical and Subtropical, Edited by: Kose, T. K. and Mitra, S. K. 650–663. Calcutta, India: Naya Prokash.

    Google Scholar 

  • Sharifian, F., Motlagh, A. M., & Nikbakht, A. M. (2012). Pulsed microwave drying kinetics of fig fruit (Ficus carica L.). Australian Journal of Crop Science, 6(10), 1441–1447.

    Google Scholar 

  • Sharifian, F., Modarres-Motlagh, A., Komarizade, M. H., & Nikbakht, A. M. (2013). Colour change analysis of fig fruit during microwave drying. International Journal of Food Engineering, 9(1), 107–114.

    Article  Google Scholar 

  • Sivertsvik, M., Jeksrud, W. K., & Rosnes, J. T. (2002). A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth, activities and safety. International Journal of Food Science & Technology, 37, 107–127.

    Article  CAS  Google Scholar 

  • Slatna, A., Klancar, U., Stampar, F., & Veberic, R. (2011). Effect of drying of figs (Ficus carica L.) on the contents of sugars, organic acids, and phenolic compounds. Journal of Food Agriculture and Food Chemistry, 59(21), 11696–11702.

    Article  Google Scholar 

  • Solomon, A., Golubowicz, S., Yablowicz, Z., Grossman, S., Bergman, M., Gottlieb, H. E., & Flaishman, M. A. (2006). Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). Journal of Agricultural and Food Chemistry, 54(20), 7717–7723.

    Article  CAS  PubMed  Google Scholar 

  • Song, C., Li, A., Chai, Y., Li, Q., Lin, Q., & Duan, Y. (2019). Effects of 1-Methylcyclopropene combined with modified atmosphere on quality of fig (Ficus carica L.) during postharvest storage. Journal of Food Quality.

    Google Scholar 

  • Soni, N., Mehta, S., Satpathy, S., & Gupta, R. K. (2014). Estimation of nutritional, phytochemical, antioxidant and antibacterial activity of dried fig (Ficus carica). Journal of Pharmacognosy and Phytochemistry, 3(2), 158–165.

    Google Scholar 

  • Sonone, E. V. S., Unde, P. A., & Kad, V. P. (2016). Effect of spray dryer parameters on different properties of fruit juice powder. International Journal of Advanced Engineering, Management and Science, 2(8), 1301–1312.

    Google Scholar 

  • Soponronnarit, S., Nathakaranakule, A., Wetchacama, S., Swasdisevi, T., & Rukprang, P. (2007). Fruit drying using heat pump. International Energy Journal, 20(1).

    Google Scholar 

  • Sukowati, Y. K., Johan, A., & Murwani, R. (2019). Ethanol extracts of Ficus carica fruit and leaf normalize high serum lipid profile, TNF-α, and MDA due to high fat diet in Sprague Dawley rat. Current Research in Nutrition and Food Science, 07(3), 772–782.

    Article  Google Scholar 

  • Tous, J., & Fergueson, L. (1996). Mediterranean fruits. In J. Janick (Ed.), Progress in New crops. Atlas Press.

    Google Scholar 

  • Veberic, R., Jakopic, J., & Stampar, F. (2008). Internal fruit quality of figs (Ficus carica L.) in the Northern Mediterranean Region. Italian Journal of Food Science, 20(2), 255–262.

    Google Scholar 

  • Viswanathan, R., Jayas, D. S., & Hulasare, R. B. (2003). Sorption isotherms of tomato slices and onion shreds. Biosystems Engineering, 86(4), 465–472.

    Article  Google Scholar 

  • Wang, J., Law, C. L., Nema, P. K., Zhao, J. H., Liu, Z. L., Deng, L. Z., Gao, Z. J., & **ao, H. W. (2018). Pulsed vacuum drying enhances drying kinetics and quality of lemon slices. Journal of Food Engineering, 224, 129–138.

    Article  CAS  Google Scholar 

  • Xu, Y. Y., Zhang, M., Mujumdar, A. S., Duan, X., & **-Cai, S. (2006). A two-stage vacuum freeze and convective air drying method for strawberries. Drying Technology, 24, 1019–1023.

    Article  Google Scholar 

  • Zhang, M., & Xu, Y. Y. (2003). Research developments of combination drying technology for fruits and vegetables at home and abroad. Journal of Wuxi University of Light Industry, 22(6), 103–106.

    CAS  Google Scholar 

  • Zhang, M., Li, C. L., & Ding, X. L. (2005). Effects of heating conditions on the thermal denaturation of white mushroom suitable for dehydration. Drying Technology, 23(5), 1119–1125.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. EcoChem Laboratory, Department of Biological and Chemical Engineering, National Institute of Applied Sciences and Technology (INSAT), University of Carthage (UCAR), Tunis, Tunisia

    Olfa Rebai, Oumayma Ghaffari & Sami Fattouch

Authors
  1. Olfa Rebai
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Oumayma Ghaffari
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sami Fattouch
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Clinical Nutrition Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah, Saudi Arabia

    Mohamed Fawzy Ramadan

Rights and permissions

Reprints and permissions

Copyright information

© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Rebai, O., Ghaffari, O., Fattouch, S. (2023). Fig (Ficus carica) Drying Technologies. In: Ramadan, M.F. (eds) Fig (Ficus carica): Production, Processing, and Properties. Springer, Cham. https://doi.org/10.1007/978-3-031-16493-4_29

Download citation

Publish with us

Policies and ethics

Search

Navigation