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

Senadeera, Wijitha, Adiletta, Guissepina, Di Matteo, Marisa, & Russo, Paola (2014) Drying kinetics, quality changes and shrinkage of Two grape varieties of Italy. Applied Mechanics and Materials, 553, pp. 362-366.

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Abstract

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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1 citations in Scopus
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ID Code: 71609
Item Type: Journal Article
Refereed: Yes
Keywords: drying kinetics, grapes, treated, untreated
DOI: 10.4028/www.scientific.net/AMM.553.362
ISSN: 1660-9336
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
Deposited On: 15 May 2014 00:06
Last Modified: 11 Nov 2016 06:47

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