The influence of abrasive pretreatment on hot air drying of grape

Adiletta, Giuseppina and Senadeera, Wijitha and Liguori, Loredana and Crescitelli, Alessio and Albanese, Donatella and Russo, Paula (2015) The influence of abrasive pretreatment on hot air drying of grape. Food and Nutrition Sciences, 6. pp. 355-364. ISSN 2157-944X

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Abstract

he 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 been 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 and in texture properties between untreated and treated samples were observed.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Published version made available under open access.
Faculty / Department / School: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 09 Feb 2017 06:07
Last Modified: 22 Feb 2017 06:31
Uncontrolled Keywords: grape, drying, raisin, abrasive pretreatment, sugar content, shrinkage, texture, rehydration
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970109 Expanding Knowledge in Engineering
Identification Number or DOI: 10.4236/fns.2015.63036
URI: http://eprints.usq.edu.au/id/eprint/30535

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