Study of the solar drying of grapes by three different processes

Fadhel, Abdelhamid; Kooli, Sami; Farhat, Abdelhamid; Bellghith, A.

doi:10.1016/j.desal.2005.05.012

Cited by 73 publications

(25 citation statements)

References 5 publications

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“…This may be due to the small capacity of the dryers and too long pay back period or to socio-cultural factors [3]. Further study was conducted Fadhel et al [4] to dry grapes in three different processes i.e., open sun drying, natural convection solar dryer and solar greenhouse drying and it was concluded that solar greenhouse drying is satisfactory and competitive to a natural convection solar drying process.…”

Section: Introductionmentioning

confidence: 95%

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Experimental studies on hemi cylindrical walk-in type solar tunnel dryer for grape drying

Rathore

Panwar

2010

Applied Energy

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Section: Introductionmentioning

confidence: 95%

“…On forth day of drying moisture content was about 60.3% (wb) and it reduced to 16.2% (wb) on seventh day of drying. In open sun drying it takes more than 11 days to dry [4] where as it is about 7 days in tunnel dryer. This period can be minimized by applying suitable pre treatment.…”

Section: Drying Characteristicsmentioning

confidence: 99%

Experimental studies on hemi cylindrical walk-in type solar tunnel dryer for grape drying

Rathore

Panwar

2010

Applied Energy

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“…These fruits are commonly consumed in large quantities in different countries, and raisins are consumed very often, especially in Mediterranean countries. For fresh consumption as well as for use in baking and confectionery, raisins are produced by dehydrating grapes using the heat of the sun, natural air drying, or a mechanical process of oven drying, artificially dried (dipped), and sulfur dioxide-treated (golden) raisins (Mary and Michael, 2003;Fadhel et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

Sério

Rivero-Pérez

Correia

et al. 2014

Ciência Téc. Vitiv.

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SUMMARYSeven different commercial grape raisins from the Spanish market were evaluated for total phenolic composition, antioxidant potential and scavenger activity. Commercial red raisins (from the Cardinal grape variety) generally had the significantly highest content of total phenolic compounds (406.9 mg/100 g raisin) and antioxidant capacity (27.88 mM Fe(II) and 10.73 mM trolox, respectively by applying FRAP and ABTS methods) while commercial white raisins had the lowest content for the parameters analyzed, especially for commercial Moscatel of Alexandria and Sultana raisins (ranging from 110.8 to 284.4 mg/100 g raisin for total phenolic compounds and ranging from 6.0 to 17.04 mM Fe(II) and from 2.43 to 8.94 mM trolox, respectively for antioxidant capacity by applying FRAP and ABTS methods). Finally, the Pearson test shows a very high correlation (0.95 and 0.97, α<0.05) between total phenolic content and antioxidant capacity. Results prove that all commercial raisin samples studied constitute a natural source of polyphenols and antioxidants, especially raisin samples obtained from the red grape variety. RESUMOEfetuou-se o estudo de 7 amostras diferentes de uvas passa comerciais disponíveis no mercado espanhol, ao nível dos compostos fenólicos totais, do potencial antioxidante e ainda da atividade sequestradora de radicais livres. As uvas passa tintas (variedade Cardinal) apresentaram no geral valores significativamente mais elevados de compostos fenólicos totais (406.9 mg/100 g uva passa), capacidade antioxidante (27.88 mM Fe(II) e 10.73 mM trolox, respetivamente pela aplicação das metodologias FRAP e ABTS) enquanto que as uvas passa brancas apresentaram valores mais baixos, em particular as amostras das variedades Moscatel de Alexandria e Sultanas (variando os valores entre 110.8 e 284.4 mg/100 g uva passa, para os compostos fenólicos totais, entre 6.0 e 17.04 mM Fe(II) e entre 2.43 e 8.94 mM trolox, respetivamente para a capacidade antioxidante pela aplicação dos métodos FRAP e ABTS). Finalmente, através da aplicação do Teste de Pearson observou-se a existência de elevada correlação (0.95 e 0.97, α<0.05) entre os compostos fenólicos totais e a capacidade antioxidante. Os resultados obtidos, provam que as amostras comerciais de uvas passa estudadas constituem uma fonte natural de compostos fenólicos e de antioxidantes, em especial as uvas passa tintas obtidas a partir da variedade Cardinal.

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“…Drying behaviour of Sultanite grape variety under three different solar grapes drying processes i.e. open sun drying, natural convection solar dryer and solar tunnel greenhouse drying mode were studied [28]. Two different drying methods of greenhouse dryer and open sun drying were compared for drying of plums and greenhouse solar dryer was recommended better among the two [29].…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

A Comprehensive Review on Greenhouse Drying Technology

Dubey

Sagar

Malkani

et al. 2020

JAERI

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Drying is one of the most important unit operations for food preservation and storage. It is a energy intensive process and with the increase in the price and demand of electricity, renewable energy (solar) is proving its worth. Greenhouse dryers are low cost, easily constructible and can be utilised for invariably majority of agricultural commodities. The above attributes accounts for its high popularity in the Indian sub continents and Africa. An attempt has been made to generate a comprehensive review on the application, advances in construction, modelling, simulation and economics of the solar greenhouse dryers.

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Study of the solar drying of grapes by three different processes

Cited by 73 publications

References 5 publications

Experimental studies on hemi cylindrical walk-in type solar tunnel dryer for grape drying

Experimental studies on hemi cylindrical walk-in type solar tunnel dryer for grape drying

Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

A Comprehensive Review on Greenhouse Drying Technology

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