i want to coat the olive with rice flour or something like that in order to make crunchy snack. the rate of coating material will be about 50 %.
You can use the withering process. There are physical withering and chemical withering processes.
Is your product a ready-to-eat one or it should be cooked by the consumer? If it's ready-to-eat, have you thought about the cooking? For example frying could be an interesting one. Do the olive have the stone or is it removed?
You can approach water reduction in several ways, generally heat treatment should work fine, but it depends on what's your target moisture content. Freeze-drying could be also a nice method, but the breakdown might be the amount of olives you want to process... (it's quite slow and expensive, but very good if you want to preserve minor compounds like polyphenols)..
stone is removed and yes, ready to eat product. when ı used the tray dryer at 50 degree centigrade, shape of the olives were fail as a result of water removed. the freeze dryer results were good but it is taking too much time. ı want olive to keep its original shape.
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