Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 332-336

Effect of pretreatments on drying characteristics of Thompson seedless grapes

S.D. Pawar, V.V. Lomte, B.K. Sakhale
1Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad-431 004, Maharashtra, India.
Cite article:- Pawar S.D., Lomte V.V., Sakhale B.K. (2017). Effect of pretreatments on drying characteristics of Thompson seedless grapes. Asian Journal of Dairy and Food Research. 36(4): 332-336. doi: 10.18805/ajdfr.DR-1261.
The effect of various pretreatments on drying characteristics of Thompson seedless grapes were studied using a laboratory scale cabinet tray dryer with the controlled condition at air temperature 500C and at air velocity of 1.2 m/s. In various pretreatments, lye treatment and potassium metabisulphite (KMS) were used with commercial dipping oil and citric acid. Variable thermal diffusivity was calculated from experimentally estimated values of thermo-physical properties at a given moisture contents. Studies of transport properties for all pretreatments were also conducted. These parameters were correlated with the corresponding moisture content in an empirical model using a non-linear regression method. Treatments with Citric acid found to be effective, thermal diffusivity significantly decreased with a decrease in the moisture content of the grapes. The pre-drying treatments had no significant effect on the thermo-physical properties of grapes.
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