Sun Drying of Sultana Grapes

Pretreatment effect on sun drying of mulberry fruits (Morus alba L.)

“…The results show that the total drying period for samples treated with ethyl oleate solution was 98 h while the drying periods for untreated was 213 h. This means that the drying rate for treated mulberries with the present solution was 2.17 times faster than the untreated case. A similar effect was reported by Dincer (1996), Doymaz and Pala (2002a, 2002b. Consequently, treatment with ethyl oleate was found effective in mulberry drying.…”

Drying of eggplant and selection of a suitable thin layer drying model

“…Therefore, pre-treatment can decrease the drying time about 43.14% at a fixed drying air temperature of 60°C, velocity of 2 m/s and slice thickness of 0.635 cm. While the mean drying rate was 3.86 kg water per dry matter per hour drying with pre-treatment, it was 1.89 kg water per dry matter per hour drying without pre-treatment (Bengtsson et al, 1998;Dincer, 1996;Karathanos & Belessiotis, 1997;Rahman & Perera, 1996). Therefore all experiments in this study were conducted using pre-treated eggplant samples.…”

Effect of dipping treatment on air drying of plums

“…Several drying methods, each better suited for a particular situation, are commercially used to remove moisture from a wide variety of food products including fruit and vegetables, while sun drying of fruit crops is still practiced for certain fruit such as prunes, figs, apricots and grapes (Dincer, 1996;Karathanos & Belessiotis, 1997;Pala, Mahmutoglu, & Saygi, 1996;Weitz, Luque, & Piacentini, 1990). Sun drying of fruits and vegetables is a cheap method of preservation because it uses the natural source of heat: solar radiation, and nearly all of it falls into the wavelength band 0.3-3 lm.…”