The effects of dipping pretreatments on air-drying rates of the seedless grapes

被引：165

作者：

Doymaz, I ^{[1
]}

Pala, M ^{[1
]}

机构：

[1] Yildiz Tech Univ, Dept Chem Engn, TR-34210 Istanbul, Turkey

来源：

JOURNAL OF FOOD ENGINEERING | 2002年 / 52卷 / 04期

关键词：

grape; hot-air drying; pretreatment solution; mathematical models;

D O I：

10.1016/S0260-8774(01)00133-9

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Turkey has a significant potential for fruit and vegetable production. Grape is an economically important item for Turkey's export. However, problems encountered during drying of grapes have not yet been resolved. The effects of different dipping solutions on hot air drying of grapes were studied. Seedless grapes pretreated with alkaline emulsion of ethyl oleate (AEEO) resulted in comparatively good quality raisins. Grapes dipped into ethyl oleate solution prior to drying showed shorter drying times than those untreated, or pretreated with potassium carbonate solution. Colour analysis of grapes showed that the best results are obtained in grapes which were pretreated with an AEEO and dried with air at 60 degreesC. The drying rates of grapes were modeled by the Page and Exponential equations. The model results agreed with experimental results. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：413 / 417

页数：5

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