Drying characteristics and quality of grape under physical pretreatment

Adiletta, Giuseppina; Russo, Paola; Senadeera, Wijitha; Matteo, Marisa Di

doi:10.1016/j.jfoodeng.2015.06.031

Cited by 113 publications

(117 citation statements)

References 42 publications

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“…These results agreed with earlier studies that reported the drying of grape seeds could be accurately predicted by using Henderson–Pabis model (Roberts et al, ). Another study by Adiletta et al () stated that the logarithmic model was the best model for drying predictions of physically pretreated grapes at temperatures (313.15–333.15 K). Several studies have been carried out on drying behavior of different grape variety seeds using thin layer models; Roberts et al () investigated the drying behavior of three grape seed varieties (Riesling, Cab Franc, and Concord) at different temperatures (313.15–333.15 K) and proposed the different drying models (Riesling and Cab Franc seeds–Lewis model; Concord seeds–Page model) for different grape variety, which demonstrated the influence of grape variety to predict the drying model.…”

Section: Resultsmentioning

confidence: 99%

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Sridhar

Charles

2019

J Food Process Engineering

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Grape seeds (Kyoho: Vitis labruscana), an agricultural waste with value‐added potential, was investigated for the relationship between its physicochemical properties and drying temperature fitted with four thin layer drying models in a hot air oven. Experimental moisture ratio decreased with an increase in drying temperature; moreover, moisture diffusivity (Deff) ranged from 2.69 ± 1.82 × 10−8 (303.15 K) to 8.68 ± 1.25 × 10−8 (333.15 K) m2/s with activation energy of 33.72 ± 0.76 kJ/mol (R2 = 0.9914). Logarithmic (303.15 K: R2 = 0.9944, 333.15 K: R2 = 1) and Henderson–Pabis (313.15 K: R2 = 0.9611, 323.15 K: R2 = 0.9706) models were the most suitable for predicting experimental drying curves. Drying temperature had significant (p < .001) effects on physicochemical properties of Kyoho seeds except for color (1.36 ± 0.13 to 1.76 ± 0.29) and oil holding capacity (0.70 ± 0.01 to 0.94 ± 0.02 g/g). This study demonstrated the role of drying models to develop grape seed value‐added products. Practical applications The study was conducted to investigate the thin layer drying characteristics of Kyoho seeds at different drying temperatures. Moreover, the effect of drying temperature on physicochemical properties was evaluated. The proposed models should be useful to understand the behavior of drying models and predicted the effect of drying temperature on physicochemical properties. The insights gained from this study may be useful in food processing industries for designing grape seed drying equipment, which may contribute to the development of value‐added products from grape seeds.

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Section: Resultsmentioning

confidence: 99%

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Sridhar

Charles

2019

J Food Process Engineering

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“…This increased the drying rate during raisin production (19). However, the wax layer has been reported to provide a barrier to prevent against invasion of pathogenic organisms (29,30).…”

Section: Resultsmentioning

confidence: 99%

“…In previous studies, various chemical-dipping pretreatments had been used, including potassium carbonate-ethyl oleate, sodium hydroxideethyl oleate, and sodium hydroxide-potassium carbonate-ethyl oleate (17,18). The dipping pretreatment not only reduces the drying time, increasing the economic benefit, but also improves the color, flavor, and nutritional quality of dried vine fruit (17,19).…”

Section: Introductionmentioning

confidence: 99%

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The effect of dipping pretreatment on ochratoxin A accumulation in sultanas and currants

Zhang

Wang

et al. 2016

Food Sci Biotechnol

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The dipping pretreatment on the occurrence of ochratoxin A (OTA) in sultanas and currants was investigated. Grape samples were divided into two groups before a drying process. One group was dipped with potassium carbonate-ethyl oleate, and the other group was left without treatment (the control). OTA were detected using solid-phase extraction clean-up and a high-performance liquid chromatography fluorescence detector. Results showed that OTA content was below the limit of detection in the fresh grapes of both varieties. OTA were not detected in dried vine fruits before storage. However, a real naturally environmental storage revealed that the dipping pretreated samples were contaminated with OTA earlier and to a greater extent than the control. The OTA concentration in the treated and control samples after one-year storage was 0.22 and 0.19 μg/kg for sultanas and 0.34 and 0.21 μg/kg for currants, respectively. These results indicated that dipping pretreatment might increase the toxin contamination and safety risk.

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“…The pre-treatment step was achieved to prevent the change in qualities of many processed food. Blanching with hot water and soaking in chemical solutions were extensively used for solving the change of dried product [11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pre-treatment Methods on the Color Changes during Drying of Red Chilli (Capsicum frutescensL.)

Saengrayap

Boonlap

Boonsorn

2016

MATEC Web of Conferences

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Abstract. Chilli was dried using conventional tray dryer with 3 different drying conditions, i.e., 60°C, 80°C and 2-stage drying (80°C and 60°C). The effects of pre-treatment methods were evaluated by soaking chilli in pre-treatment solutions prior to drying. In terms of drying characteristics, the drying time found to be shortest at 80°C. It was also found that the drying rate of pre-treated chilli increased compared with non-treated one. The modified Page's model was suitable for describing drying characteristics at all conditions (R 2 =0.97-0.99). Furthermore, the color change during drying was investigated using image analysis methods. It was found that the pre-treatment methods prevented the color change. The combined kinetic model was the best model for predicting the change of color during drying (R 2 =0.98-0.99). A pre-treated chilli soaking in a mixed solution of 0.3% (w/w) Na2S2O5 and 1% (w/w) CaCl2 showed the better quality. In addition, the combined kinetics model could describe the change of L* a* and b* values in all conditions.

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Drying characteristics and quality of grape under physical pretreatment

Cited by 113 publications

References 42 publications

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

The effect of dipping pretreatment on ochratoxin A accumulation in sultanas and currants

Effect of Pre-treatment Methods on the Color Changes during Drying of Red Chilli (Capsicum frutescensL.)

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