ABSTRACT Drying method, which is one of the oldest preservation methods, is important for preserving fruits. Date palm fruit is an important food in human nutrition due to some vitamins, minerals, sugar, phenolic components, and high fiber content. In the literature, date palm drying was not studied sufficiently in the aspect of mathematical modeling and the effect of drying process on the microbiological properties. In this novel study, date palm drying process was applied with four different temperatures of 50°C, 70°C, 90°C, and 110°C with two different drying techniques; drying with oven and drying with thermogravimetric analysis (TGA). Chemical changes in the date palm structure after drying at different temperatures were investigated with FTIR analysis. Fibrous structure of palm fruit is also exhibited with SEM analysis. On the other hand, microbiological studies were applied both for fresh and dried date palm to observe the drying process effect on the growth of different types of microorganisms. Consequently, drying time decreased with increasing drying temperature while the color of the dried date palm fruit became darker with increasing temperature. However, the chemical structure was not affected. Drying time of oven drying technique was longer than drying with TGA technique. The mathematical model of the drying temperature depending on drying time is calculated as for TG-DTA drying experiments and for drying process with oven. In addition, the microbiological load has significantly decreased or disappeared with the drying process.

中文翻译：

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用烤箱或 TGA 模拟枣（凤凰、槟榔科）的干燥过程以及鲜枣和干枣的微生物特性

摘要 干燥法是最古老的保鲜方法之一，对水果的保鲜具有重要意义。枣椰树果实含有一些维生素、矿物质、糖分、酚类成分和高纤维，是人类营养中的重要食物。在文献中，在数学建模和干燥过程对微生物特性的影响方面，对枣椰树干燥的研究不够充分。在这项新颖的研究中，椰枣干燥过程采用 50°C、70°C、90°C 和 110°C 四种不同的温度和两种不同的干燥技术；用烘箱干燥并用热重分析 (TGA) 干燥。用 FTIR 分析研究了不同温度下干燥后椰枣结构的化学变化。SEM 分析也显示了棕榈果实的纤维结构。另一方面，对新鲜和干燥的枣椰树进行了微生物学研究，以观察干燥过程对不同类型微生物生长的影响。因此，干燥时间随着干燥温度的升高而减少，而干燥的枣椰树果实的颜色随着温度的升高而变深。但是，化学结构不受影响。烘箱干燥技术的干燥时间比TGA技术干燥的时间长。对于TG-DTA干燥实验和烘箱干燥过程，计算了干燥温度与干燥时间的数学模型。此外，微生物负荷随着干燥过程显着减少或消失。