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.

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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.

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8 citations in Scopus
7 citations in Web of Science®
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8 since deposited on 11 Feb 2016
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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: 21 Mar 2017 04:11

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