Drying characteristics and quality of grape under physical pretreatment

Senadeera, Wijitha, Russo, Paola, Adiletta, Giuseppina, & Di Matteo, Marisa (2016) Drying characteristics and quality of grape under physical pretreatment. Journal of Food Engineering, 172, pp. 9-18.

[img] Accepted Version (PDF 1MB)
Administrators only until February 2017 | Request a copy from author

View at publisher


Grape drying is a slow and energy intensive process because the waxy peel has low permeability to moisture. Therefore, peel chemical and physical pretreatments are considered before drying in order to facilitate water diffusion. However, they cause heterogeneity in the waxes removal and problems during shelf-life.

In this paper an alternative abrasive pretreatment of grape peel, for enhancing the drying rate and preserving the samples, was applied to Red Globe grapes. Convective drying experiments were carried out at 40-70 Centigrade and at 2.3 m/s air velocity. The effect of wax abrasive pretreatment on the drying kinetics and quality parameters of raisins was investigated. The results were compared with those of samples pretreated by dipping in alkaline ethyl oleate solution and untreated grapes. All the dried samples are darker than fresh one and shrunked. The samples pretreated by peel abrasion and dried at 50 centigrade showed the lowest color changes, less shrinkage and the best rehydration capacity. The drying kinetics and shrinkage curves were also analyzed using some commonly available empirical models.

Impact and interest:

5 citations in Scopus
Search Google Scholar™
5 citations in Web of Science®

Citation counts are sourced monthly from Scopus and Web of Science® citation databases.

These databases contain citations from different subsets of available publications and different time periods and thus the citation count from each is usually different. Some works are not in either database and no count is displayed. Scopus includes citations from articles published in 1996 onwards, and Web of Science® generally from 1980 onwards.

Citations counts from the Google Scholar™ indexing service can be viewed at the linked Google Scholar™ search.

ID Code: 92806
Item Type: Journal Article
Refereed: Yes
Keywords: Drying, Grape, Physical treatment, Quality, modelling
DOI: 10.1016/j.jfoodeng.2015.06.031
ISSN: 0260-8774
Divisions: Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Past > QUT Faculties & Divisions > Faculty of Science and Technology
Copyright Owner: Copyright 2016 Elsevier
Deposited On: 11 Feb 2016 00:52
Last Modified: 15 Feb 2016 18:12

Export: EndNote | Dublin Core | BibTeX

Repository Staff Only: item control page