文章基本信息

标题：The Influence of Abrasive Pretreatment on Hot Air Drying of Grape
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作者：Giuseppina Adiletta 1 , Wijitha Senadeera 2 , Loredana Liguori 1 , Alessio Crescitelli 3 , Donatella Albanese 1 , Paola Russo
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2015
卷号：06
期号：03
页码：355-364
DOI：10.4236/fns.2015.63036
语种：English
出版社：Scientific Research Publishing
摘要：The 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 p
关键词：Grape; Drying; Raisin; Abrasive Pretreatment; Sugar Content; Shrinkage; Texture; Rehydration