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

Senadeera, W. and Adiletta, G. and Di Matteo, M. and Russo, P. (2014) Drying kinetics, quality changes and shrinkage of two grape varieties of Italy. Applied Mechanics and materials, 553. pp. 362-366. ISSN 1660-9336

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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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Files associated with this item cannot be displayed due to copyright restrictions.
Faculty / Department / School: Current - Faculty of Health, Engineering and Sciences - School of Mechanical and Electrical Engineering
Date Deposited: 10 Feb 2017 00:40
Last Modified: 22 Feb 2017 03:25
Uncontrolled Keywords: drying kinetics, grapes, treated, untreated
Fields of Research : 09 Engineering > 0908 Food Sciences > 090802 Food Engineering
Socio-Economic Objective: B Economic Development > 82 Plant Production and Plant Primary Products > 8203 Industrial Crops > 820306 Wine Grapes
Identification Number or DOI: 10.4028/www.scientific.net/AMM.553.362
URI: http://eprints.usq.edu.au/id/eprint/30542

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