Drying kinetics of two grape varieties of Italy
Adiletta, Giussepina, Senadeera, Wijitha, Di Matteo, Marisa, & Russo, Paola (2013) Drying kinetics of two grape varieties of Italy. In Goncharova-Alves, S., Alves-Filho, O., & Eikevik, T.M. (Eds.) Proceedings of the 6th Nordic Drying Conference (NDC2013), Danish Technological Institute and NTNU Trondheim (Norwegian University of Science and Technology), Danish Technological Institute, Copenhagen.
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics. Comparisons were made with treated and untreated grapes under constant drying condition of 50o C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same supplier to maintain the same size of grapes and same properties. An abrasive physical treatment was used as pretreatment. The drying curves were constructed and drying kinetics was calculated using several commonly available models. It was found that treated samples show better drying characteristics than untreated samples. The objective of this study is to obtain drying kinetics which can be used to optimize the drying operations in grape drying.
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|Item Type:||Conference Paper|
|Keywords:||Grape drying, Modelling, Diffusion|
|Subjects:||Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)|
|Divisions:||Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2013 [Please consult the author]|
|Deposited On:||27 Jun 2013 22:44|
|Last Modified:||05 Apr 2014 12:06|
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