Abstract:
In this study, we examined the effect of pre-drying treatments on the quality of
agricultural products, focusing on products from the Ghardaïa region such as pumpkins,
carrots, tomatoes, and potatoes. Experiments were conducted on different samples using
various pretreatment techniques before drying.
The results showed positive effects of certain pre-drying treatments on the physical
and chemical characteristics of the products, such as color and flavor preservation, texture
improvement, and increased shelf life. For example, steam blanching or immersion in a
sodium chloride solution showed quality improvements compared to untreated samples.
Based on these results, we recommend the adoption of appropriate pretreatments
before drying for each type of agricultural product to preserve their quality and increase their
commercial value. The application of these techniques will contribute to strengthening the
food industry sector in the Ghardaïa region and improving production yield.
