The influence of abrasive pretreatment on hot air drying of grape
Adiletta, Giuseppina, Senadeera, Wijitha, Liguori, Loredana, Crescitelli, Alesssio, Albanese, Donatella, & Russo, Paola (2015) The influence of abrasive pretreatment on hot air drying of grape. Food and Nutrition Sciences, 6, pp. 355-364.
The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very slow process, due to the peculiar structure of grape peel, that is covered by a waxy layer.Its removal has benn so far carried out by using several chemical pre-treatments. However, they cause heterogeneity in the waxes removal and create microscopic cracks. In this paper an abrasive pretreatment for enhancing the drying rate and preserving the grape samples is proposed. Two cultivars of grape were investigated: Regina white grape and Red Globe red grape. The drying kinetics of untreated and treated samples were studied using a convective oven at 50 C. Fruit quality parameters such as sugar and organic acid contents, shrinkage, texture, peel damage (i.e. by SEM analysis) and rehydration capacity were studied to evaluate the effectiveness of abrasive pretreatment on raisins. Abrasive pretreatment contributed to reduce drying time and rehydration time. The treated and untreated dried grapes were significantly different (p<0.05) in sugar and in tartaric acid content. On the contrary, no significant differences (p<0.05) in malic and citric acids in texture peoperties between untreated and treated samples were observed.
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|Item Type:||Journal Article|
|Keywords:||grape, drying, raisin, abrasive pretreatment, sugar content, shrinkage, texture, rehydration|
|Divisions:||Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
|Copyright Owner:||Copyright 2015 by authors and Scientific Research Publishing Inc.|
|Copyright Statement:||This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/|
|Deposited On:||16 Mar 2015 22:51|
|Last Modified:||17 Mar 2015 21:42|
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