Etude du Processus de séchage et transformation des fruits et légumes dans l’Ouest Algérien : Cas des pruneaux

Abstract

The purpose of this work is to study the process of drying and processing of fruits and vegetables in western Algeria: the case of prunes and to describe the different methods (processes) used by the production units. Prunes are produced from the Ente plum, which is the one and only variety of fruit whose physical and organoleptic qualities make it possible to obtain a quality product. It comes in different calibers, (different sizes) Drying is one of the oldest methods of food preservation, which can be defined as a simultaneous transfer of mass and heat in which the activity of water from a foodstuff is lowered by the elimination of water. Sarl El Noujoum is a functional Algerian company in the private sector created in 2013 in Tlemcen specialized in the processing and production of fruits and vegetables, more precisely the drying of prunes by the industrial method. Drying is the most widely used preservation technique in terms of methodology, application and industrial sector. It is considered as a specific process that occurs in the manufacture of many finished or intermediate products. The analyzes carried out relate to the evaluation of the quality of the various physico-chemical (ph - humidity) and microbiological parameters of the finished packaged product.