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

Abstract

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.

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

“…This increases the drying rate. There have been some studies on the drying behavior of various fruits and vegetables such as grape (Doymaz & Pala, 2002a;Petrucci, Canata, Bolin, Fuller, & Stafford, 1974;Ponting & McBean, 1970;Saravacos et al, 1988), red pepper (Doymaz & Pala, 2002b) and corn (Doymaz & Pala, 2003;Suarez, Loncin, & Chirife, 1984). However, any work for the influence of ethyl oleate on the drying kinetics of mulberry has not been studied yet.…”

A Comparative Study on the Effect of Chemical, Microwave, and Pulsed Electric Pretreatments on Convective Drying and Quality of Raisins

“…Petrucci et al [2] found that the oleate emulsion reduced drying time of sundried raisins to 5-10 days. Ethyl or methyl oleate is mixed with water and potassium carbonate to form an emulsion that dissolves the wax cuticle.…”

Effect of dipping treatment on air drying of plums

“…Because, plums are covered naturally with a thin layer of (Bolin, Petrucci, & Fuller, 1975;Petrucci, Canata, Bolin, Fuller, & Stafford, 1974;Tulasidas, Raghavan, & Norris, 1996). Chemical pretreatment using a solution of ethyl oleate and sodium hydroxide, sodium carbonate were found efficient for grapes (Doymaz & Pala, 2002a;Ponting & McBean, 1970;Saravacos, Marousis, & Raouzeos, 1988), corn (Suarez, Loncin, & Chirife, 1984), apricot (Pala et al, 1996), and red pepper (Doymaz & Pala, 2002b).…”