Submit

Bhartiya Krishi Anusandhan Patrika, volume 33 issue 1 & 2 (march & june 2018) : 66-70

Effect of pre treatment methods on fruits drying of grapes under warm air condition

Priti Jain, S. P. Shrivastava, Sheela Pandey
1<p>Department of Post Harvest Process &amp; Food Engineering, College of &nbsp;Agriculture, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur - 482004&nbsp; (M.P.) India&nbsp;</p>

  • Submitted|

  • First Online |

  • doi

Cite article:- Jain Priti, Shrivastava P. S., Pandey Sheela (NaN). Effect of pre treatment methods on fruits drying of grapes under warm air condition . Bhartiya Krishi Anusandhan Patrika. 33(1): 66-70. doi: undefined.

ABSTRACT

In the present study, grapes pretreated with different concentrations of potassium carbonates plus olive oil and soy lecithin with different dipping times. A dryer was built to perform the experiment under controlled condition of drying air at temperature 50°C and velocity 1.0 m/s. Grapes dipped into 1% olive oil plus 6% K2CO3 emulsion, at 50°C for 2 min. prior to drying showed shorter drying times and comparatively good quality raisin, whereas grapes dipped into 1.5% soy lecithin, at same conditions resulted in a total drying time slightly higher than the most effective pre treatment. The drying rates of grapes were modeled by the page equations. Grapes that are naturally dried usually darken in colour, whereas dipped grapes stay yellow-green.

KEYWORDS

REFERENCES


  1. Azzous, S., Guizani, A., Jomma, W. and Belghith, A. (2002). Moisture diffusivity and drying kinetic equation of convective drying of grapes.                    J. Food Engg. 55(4) : 323-330.

  2. Dionissios, P. Margaris and Adrian-Gabriel Ghiaus (2007). Experimental study of hot air dehydration of Sultana grapes. J. Food Engg. 79(4) : 1115-1121.

  3. Fennema, O.R. (1996). Conventional chemical pretreatments based on the action surfactants. Food chemistry. 3 : 1069.

  4. Gabas, A.L. ; Menegalli, F.C. and Telis Romero, J. (1999). Effect of chemical pretreatment on the physical dehydrated grapes. Drying Technology. 17 : 1215-1226.

  5. Grncarevic, M. and Radler, F. (1971). A reveiw of the surface lipids of grapes and their importance in the drying process. American J Enology and Viticulture 22(2) : 80-86.

  6. Hamdy, H, El-Ghetany (2006). Experimental investigation and empirical correlations of thin layer drying characters grapes. Energy conversion and management. 47(11-12) : 1610-1602.

  7. Ibrahim, Doymaz (2006). Drying kinetics of black grapes treated with different solutions. J. Food Engg. 76(62) : 212-217.

  8. Marisa Di Matteo, Luciano Cinquanta, Gianni Galiero and Silvestro Crescitelli (2000). Effect of a novel physical pre-treatment process on the drying kinetics of seedless grapes. J. Food Engg. 46(2) : 83-89.

  9. Nicoleti, J.F.; Telis-Rimero, J and Telis, V.R.N. (2001). Air-drying of fresh and osmotically pre-treated pineapple slices : fixed air temperature versus fixed slice temperature drying kinetics. Drying Technology. 19:2175-2191.

  10. Ozgur, Akgun Karabulut, Franka Mikota Gabled, Minir Mansour and Joseph, L. Smilanic (2004). Post harvest ethanol and hot water treatments of table grapes to control gray mold. Post harvest biology and technology, 34(2) : 169-177.

  11. Osman Yaldiz, Can Ertekin and Ibrahim, Uzum, H. (2001). Mathematical modelling of thin layer solar drying of Sultana grapes. Energy Volume, 26 : 457-465.

  12. Pangavhane, D.R., Sawhney, R.L. and Sarsavadia, P.N. (1999). Effect of various dipping pre-treatment on drying kinetics of Thompson seedless grapes. J. Food Engg. 39(2) : 211-216.

  13. Pangavhane, D.R. and Sawhney, R.L. (2002). Review of research and development work on solar dryers for grape drying. Energy conversion and management 43(1) : 45-61.

     
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)