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Effect of abrasive pre-treatment on drying rate of grape berries and raisin quality

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Title Effect of abrasive pre-treatment on drying rate of grape berries and raisin quality
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Creator D.A. Pawar
S.K. Giri
A.K. Sharma
N. Kotwaliwale
 
Subject Grape, drying, abrasive, pre-treatment, raisins
 
Description Not Available
Drying of grapes for the production of raisins is a slow and complex process. The prevalent chemical pre-drying treatment involves the use of chemicals which trigger food safety issues and such a method also takes a longer drying time for grapes. A novel industrial-scale abrasive pre-treatment system was developed and its operating parameters were optimized. The physical pre-treatment system consists of the rotating drum with its inner surface of specific abrasive protrusions. Optimized parameters using Box–Behnken design of response surface methodology as operating speed (15.13 rpm), treatment time (3.27 min), and sample size (8.45 kg), resulted in maximum treatment efficiency (97.76%), and minimum drying time (65.5 hr) for grape. The waxy cuticle layer was removed physically from the surface of grapes and hence the drying rate was found enhanced compared to chemical pre-treatment. Abrasive pre-treatment produced better quality raisins except slightly higher browning index (29.64 ± 1.53) compared to chemical pre-treatment (26.19 ± 0.93).
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Date 2021-08-30T09:36:40Z
2021-08-30T09:36:40Z
2021-07-15
 
Type Research Paper
 
Identifier Pawar, D. A., Giri, S. K., Sharma, A. K., & Kotwaliwale, N. Effect of abrasive pre‐treatment on drying rate of grape berries and raisin quality. Journal of Food Processing and Preservation, e15746.
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http://krishi.icar.gov.in/jspui/handle/123456789/61012
 
Language English
 
Relation Not Available;
 
Publisher Wiley