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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
 
Creator A. K. Sharma
 
Subject Grape,abrasive,pre-treatment,optimization,drying,raisins
 
Description Not Available
Drying of grapes for production of raisins is a slow and complex process. The prevalent chemical pre-drying treatment involves the use of chemicals which triggers the 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 rotating drum with its inner surface of specific abrasive protrusions. Optimized parameters using Box-Bhenken 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 h) for grape. Waxy cuticle layer was removed physically from the surface of grapes and hence drying rate 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).
 
Date 2021-07-24T06:24:25Z
2021-07-24T06:24:25Z
2021-7-15
 
Type Research Paper
 
Identifier Pawar, DA; Giri, SK; Sharma, AK and Kotwaliwale, N. 2021. Effect of abrasive pre?treatment on drying rate of grape berries and raisin quality. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.15746
Not Available
0145-8892
http://krishi.icar.gov.in/jspui/handle/123456789/49724
 
Language English
 
Publisher Not Available