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http://krishi.icar.gov.in/jspui/handle/123456789/37356
Title: | Study on Drying Characteristics of Grape Raisins By Using Different Drying Methods |
Other Titles: | Not Available |
Authors: | Mangalsing Pawar, Hozefa Hathiyari, Ajaykumar Sharma, Vasant Pawar |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | MIT-ADT University, Pune ICAR::Central Institute for Post Harvest Engineering and Technology |
Published/ Complete Date: | 2020-03-31 |
Project Code: | Not Available |
Keywords: | Grapes, raisins, shade drying, controlled shade drying, tray drying, sensory evaluation. |
Publisher: | Not Available |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Grape is one of the most important fruit crop in the world due to its nutritional and therapeutic value. Grapes are good source of dietary sugars, organic acids and some vitamins. The seedless raisins are called as Kishmish. Raisin not only provides sweetness but also is excellent source of dietary fibres, some amount of minerals and vitamins. The study on making grape raisins was carried by.Open drying (Sun drying) is widely used due to its low initial and running costs but depend mainly on weather conditions, which can induce microbial and insect contamination and hence, lower their quality. Drying rate and drying time was faster in tray drying compare to others three drying methods but the disadvantage of tray drying was it is batch process and cannot beused for mass production and the consumption of power is more. The quality of raisins from sensory evaluation were highly accepted in controlled shade drying where temperature and humidity is maintain as per the requirement and least accepted in open drying. Controlled shade drying is better drying method compare to other methods as it is a continuous process and less chances of contamination and high quality of product is obtained. The mean score for colour/appearance, texture, taste, flavour and acceptability of the raisins prepared by different drying methods ranged from 6.1 to 8.4, 6.3 to 8.1, 6.2 to 8.3, 6.3 to 8.0 and 6.2 to 8.3 respectively. |
Description: | Not Available |
ISSN: | 2394-3114 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Studies in Indian Place Names |
Volume No.: | 40:76 |
Page Number: | 44-61 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://archives.tpnsindia.org/index.php/sipn/article/view/9379/8976 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/37356 |
Appears in Collections: | HS-NRCG-Publication |
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