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Advisor(s)
Abstract(s)
Two di erent pre-treatments were applied to grapes prior to drying in a mixed mode solar dryer.
Grapes were blanched in water and in a 0.1% sun
ower oil water emulsion, both at 99 C and for
approximately 15 seconds. Several models were tested to t the experimental data of drying curves but
the normalized Newton model gave the best t results. Samples blanched in hot water or in the 0.1%
edible oil emulsion had faster drying rates than untreated samples. Contrary to what was expected,
pre-treating with the 0.1% edible oil emulsion did not increase the drying rate to a higher extent than
blanching. Pre-treatments did not give a noteworthy di erence in the total drying time. However, they
had an important role in accelerating initial drying rates, thus preventing moulds and bacterial growth
and consequently increasing farmers' income.
Description
Keywords
Pre-treatments Solar drying Kinetics Modeling Raisins
Pedagogical Context
Citation
RAMOS, Inês N.; BRANDÃO, Teresa R. S; SILVA, Cristina L. M. - Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka). International Journal of Food Studies. ISSN 2182-1054. Vol. 3 (2014), p. 239-247
Publisher
ISEKI Food Association