Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes

Citation
M. Di Matteo et al., Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes, J FOOD ENG, 46(2), 2000, pp. 83-89
Citations number
23
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
46
Issue
2
Year of publication
2000
Pages
83 - 89
Database
ISI
SICI code
0260-8774(200011)46:2<83:EOANPP>2.0.ZU;2-Z
Abstract
In this paper an alternative physical method for enhancing the drying rate of seedless grapes is proposed. It consists of the superficial abrasion of the grape peel using an inert abrasive material. The effectiveness of this novel process was compared to that of the traditional ethyl oleate dipping process by analysing not only their respective drying times, but also the p eel surfaces by scanning electron microscopy. Moreover, the drying kinetics of the above two treatments was reconstructed by using a mathematical mode l in which the grape pretreatment used was assumed to affect the water diff usivity in the grape peel, but not in the grape pulp. Even though the abras ion method was found to be as effective as the traditional method and gave rise to a darker final product, which is less attractive to consumers, it w ould allow grape pretreatment thus avoiding the use of chemical additives, and permit safer raisins to be produced. (C) 2000 Elsevier Science Ltd. All rights reserved.