Effect of Various Dipping Treatments on the Drying Rate of Grapes for Raisins

Grncarevic, M.

doi:10.5344/ajev.1963.14.4.230

Am J Enol Vitic.

1963

DOI: 10.5344/ajev.1963.14.4.230

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Effect of Various Dipping Treatments on the Drying Rate of Grapes for Raisins

M. Grncarevic¹

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The prevention of browning during drying by the cold dipping treatment of sultana grapes

Radler

1964

J Sci Food Agric

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The activity of an active polyphcnol oxidasc which is mainly located in the skin of sultana grapes decreases during ripening, but it is still active a t full maturity. It is suggested that the browning of untreated grapes during drying is mainly caused by this enzyme. The dipping process, used to increase the drying rate, prevents browning, but i t does not affect the enzyme or its activity directly. The drying rate is increased without a corresponding increase in oxygen uptake of the fruit, so that it is concluded that the enzyme is unspecifically inhibited by rising sugar concentrations, and not by components of the dipping solution. The prevention of browning of drying grapes can be achieved by an increased drying rate without dipping treatment.-4 mutant ' Bruce's Sport ' of the grape variety Thompson's seedless, which yields light-coloured raisins, does not contain an active polyphenol oxidase, but contains similar amounts of phenols.

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The prevention of browning during drying by the cold dipping treatment of sultana grapes

Radler

1964

J Sci Food Agric

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Effects of varying the method of applying alkaline emulsion on the drying of Sultana grapes

1983

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Sultana berries were treated with alkaline oil-in-water emulsion by partial or total immersion, spotting or spraying. Their weight loss during dehyration at 40°C and the colour and extent of surface bloom of the resultant raisins were determined. Approximately 37 pl of emulsion adhere to the berry during immersion but about 85 % of this accumulates as a run-off droplet. Spread of emulsion from treated to untreated parts occurs on mature berries only; it increases with increasing maturity, as shown by its linear relationship with the concentration of total soluble solids in the fruit. Comparable amounts of emulsion are more effective when spotted uniformly instead of distally on the berry surface. Drying accelerates as berries receive more spots of emulsion. Approximately 9 pl of emulsion placed by spotting or part-immersion give raisins of similar quality to that of raisins dried after total immersion, despite slower drying rates during the first 36-48 h of dehydration. Any further reduction in the amount of emulsion leads to slower drying and darker raisins.The spray emitted by the nozzels used contained droplets of 190 or 440 pm mean diameter. Between 0.5 and 1.5 pl of emulsion was applied per berry. Small droplets were about 20% more effective than large ones. The efficacy of the best spraying treatment, 1.5 pl berry-l and small droplet size, was almost as good as that of immersion.It is concluded that the efficacy of emulsion treatment depends in part on the characteristics of the fruit to be dried. Comparisons between treatments should only be made from several measurements during the course of drying. The cost of drying may be reduced and the quality of the raisins may improve when the emulsion treatment is modified according to the type of Sultana berry to be dried.

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Use of oleic acid derivatives to accelerate drying of thompson seedless grapes

Petrucci

Canata

Bolin

et al. 1974

J Americ Oil Chem Soc

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Pilot scale procedures were developed for the use of fatty acid ester emulsions to decrease the time to dry the Thompson seedless grapes to raisins. Both sun and mechanical drying were used in these experiments. Mechanically harvested grapes were dipped in a 1% or 2% fatty acid ester emulsion and dehydrated at drying times less than those required for the soda‐dipped raisins. Spraying grapes on the vine with a commercial ethyl ester mixture, which contained an emulsifier and added potassium carbonate, allowed the grapes to dry faster than the conventional sun drying procedures. These procedures produced light colored raisins of acceptable quality. In addition, these methods show savings by decreasing labor costs.

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Effect of Various Dipping Treatments on the Drying Rate of Grapes for Raisins

Cited by 22 publications

References 0 publications

The prevention of browning during drying by the cold dipping treatment of sultana grapes

The prevention of browning during drying by the cold dipping treatment of sultana grapes

Effects of varying the method of applying alkaline emulsion on the drying of Sultana grapes

Use of oleic acid derivatives to accelerate drying of thompson seedless grapes

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