Investigation of some physicochemical and microbiological quality parameters of persimmon (Diospyros kaki) and kiwi (Actinidia deliciosa) dried in different conditions

In this study, the effect of persimmon and kiwi samples dried in different environments on some physicochemical and microbiological quality parameters were investigated. Drying process was carried out in 3 different drying methods; overdrying, microwave drying, sun-drying. Dry matter, pH, water activity, color (L *, a *, b *) values of fresh and dried persimmon and kiwi samples, texture analysis, sensory analysis, statistical analysis, total mesophilic bacteria, yeast-mold count, coliform group bacteria count and osmofil yeast values were determined. It was observed that, the initial aw value of the Trabzon persimmon samples was 0,92, when they are dry proccessed in oven the value is 0,72, when they are dried in sunlight the value is 0,83 and when the drying proccess done with microwave the value is 0,75. Kiwi sample was found to have an initial aw value of 0,87, when dried in oven the value is 0,70, when dried in the sun the value is 0,58 and when the drying proccess done in microwave the value is 0,67.