Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes

Bingöl, Gökhan; Roberts, J.S.; Balaban, Murat Ö.; Devres, Y. Onur

doi:10.1080/07373937.2011.654020

Cited by 55 publications

(36 citation statements)

References 33 publications

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“…Currently, chemical pretreatment methods are used frequently to dissolve the wax layer and accelerate drying rate (Bingol et al, 2012;Doymaz, 2006;Doymaz and Pala, 2002;Esmaiili et al, 2007b). Chemical pretreatment consists of dipping grapes into an alkaline solution, i.e.…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics and quality of grape under physical pretreatment

Adiletta

Russo

Senadeera

et al. 2016

Journal of Food Engineering

112

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Grape drying is a slow and energy intensive process because the waxy peel has low permeability to moisture.\ud Therefore, peel chemical and physical pretreatments are considered before drying in order to facilitate\ud water diffusion. However, they cause heterogeneity in the waxes removal and problems during\ud shelf-life.\ud In this paper an alternative abrasive pretreatment of grape peel, for enhancing the drying rate and preserving\ud the samples, was applied to Red Globe grapes. Convective drying experiments were carried out at\ud 40–70 !C and at 2.3 ms!1 air velocity. The effect of wax abrasive pretreatment on the drying kinetics and\ud quality parameters of raisins was investigated. The results were compared with those of samples pretreated\ud by dipping in alkaline ethyl oleate solution and untreated grapes. All the dried samples are darker\ud than fresh one and shrunked. The samples pretreated by peel abrasion and dried at 50 !C showed the lowest\ud color changes, less shrinkage and the best rehydration capacity. The drying kinetics and shrinkage\ud curves were also analyzed using some commonly available empirical models

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Section: Introductionmentioning

confidence: 99%

Drying characteristics and quality of grape under physical pretreatment

Adiletta

Russo

Senadeera

et al. 2016

Journal of Food Engineering

112

View full text Add to dashboard Cite

show abstract

“…The rate of drying was faster in pre-drying treatment A 3 in our study which might be due to the ascorbic acid pre-treatment tends to loosen the water molecules (Abano et al, 2013). Grncarevic (1963) and Bingol et al, (2012) also found that the grapes treated with a cold dip of commercial dipping oil (ethyl oleate + K 2 CO 3 ) enhance the drying rates.…”

Section: Rate Of Dryingmentioning

confidence: 99%

Studies on Various Concentrations of Antioxidants with Alkaline Emulsion of Ethyl Oleate as Pre-Treatment on Rate of Drying, Yield and Colour of Raisins Prepared from Seedless Grape (Vitis vinifera L.)

Venkatram¹,

Padmavathamma²,

Vijaya³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…Before drying, grapes are always pretreated with an alkaline-oleate solution referred to locally as "dry promoter." 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%

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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Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes

Cited by 55 publications

References 33 publications

Drying characteristics and quality of grape under physical pretreatment

Drying characteristics and quality of grape under physical pretreatment

Studies on Various Concentrations of Antioxidants with Alkaline Emulsion of Ethyl Oleate as Pre-Treatment on Rate of Drying, Yield and Colour of Raisins Prepared from Seedless Grape (Vitis vinifera L.)

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

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