Drying kinetics, quality changes and shrinkage of two grape varieties of Italy

Senadeera, Wijitha, Adiletta, Giuseppina, Di Matteo, Marisa, & Russo, Paola (2013) Drying kinetics, quality changes and shrinkage of two grape varieties of Italy. In Stevens, Grant & Li, Qing (Eds.) 1st Australasian Conference on Computational Mechanics (ACCM2013), 3-4 October 2013, University of Sydney, Australia.

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Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics, moisture diffusion, quality changes (colour) and shrinkage behaviour. 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 shows 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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ID Code: 65293
Item Type: Conference Item (Presentation)
Refereed: Yes
Additional URLs:
Keywords: drying kinetics, grapes, treated, untreated
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 authors
Deposited On: 13 Dec 2013 00:50
Last Modified: 10 Aug 2016 22:35

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