Séchage du couscous

Abstract

The present research was carried out with the aim of highlighting the drying processes of industrial couscous, the control of these processes and their effects on the quality and conservation of couscous. This work includes: A follow-up of the lines of couscous production, and specifically the drying procedures and a comparison with the artisanal procedure. An analysis of the water content of some industrial and artisan couscous. A comparison between the moisture results of the couscous analyzed, and an estimate of the final quality of the couscous produced. A general opinion on the water activity and the hygienic conditions of manufacture of industrial and artisan couscous, and their influences on the quality of couscous and the risks of development of microorganisms