INFLUENCE OF TEMPERATURE, AIR VELOCITY AND PRETREATMENTS ON THE QUALITY OF THOMPSON SEEDLESS GRAPE

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GHOLAMI M.; RASHIDI M.; RANJBAR I.; ABBASI S.

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Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:3 (31) Page(s): 54-63

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Title

INFLUENCE OF TEMPERATURE, AIR VELOCITY AND PRETREATMENTS ON THE QUALITY OF THOMPSON SEEDLESS GRAPE

Author(s)

GHOLAMI M. | RASHIDI M. | RANJBAR I. | ABBASI S. | Issue Writer Certificate

Keywords

AIR VELOCITYQ3

DRYINGQ3

PRETREATMENTQ3

QUALITY RAISINQ3

TEMPERATUREQ3

Abstract

Introduction: DRYING is one of the most important step in raisin processing. TEMPERATURE, AIR VELOCITY and PRETREATMENT are important factors in grape DRYING process and the quality of final product.Materials and Methods: In this research, the effects of the following conditions on the quality of Thompson seedless raisin were studied: TEMPERATURE at four levels of 50, 60, 70, and 80oC, AIR VELOCITY at three levels of 1, 2 and 3 m/s, and four PRETREATMENTs consisting of hot water, %5 potassium carbonate, with %0.4 olive oil, %0.5 sodium hydroxide and no PRETREATMENT.Results: The results indicated that factors such as TEMPERATURE, AIR VELOCITY and PRETREATMENTs have significant effects on browning rate and rehydration.Similarly TEMPERATURE and PRETREATMENT factors have significant effect on acidity and only TEMPERATURE factor has significant effect on shrinkage.Conclusion: Raisins dried at 60 and 70oC and pretreated in hot water, %5 potassium carbonate and %0.4olive oil and %0.5 sodium hydroxide provided better quality.

Cites

INFLUENCES OF USING TWO-STEP TEMPERATURE ON SOME QUALITIES OF RAISIN IN PROCESSING OF DRYING THOMPSON SEEDLESS GRAPE

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APA: Copy

GHOLAMI, M., RASHIDI, M., RANJBAR, I., & ABBASI, S.. (2011). INFLUENCE OF TEMPERATURE, AIR VELOCITY AND PRETREATMENTS ON THE QUALITY OF THOMPSON SEEDLESS GRAPE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(3 (31)), 54-63. SID. https://sid.ir/paper/143359/en

Vancouver: Copy

GHOLAMI M., RASHIDI M., RANJBAR I., ABBASI S.. INFLUENCE OF TEMPERATURE, AIR VELOCITY AND PRETREATMENTS ON THE QUALITY OF THOMPSON SEEDLESS GRAPE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(3 (31)):54-63. Available from: https://sid.ir/paper/143359/en

IEEE: Copy

M. GHOLAMI, M. RASHIDI, I. RANJBAR, and S. ABBASI, “INFLUENCE OF TEMPERATURE, AIR VELOCITY AND PRETREATMENTS ON THE QUALITY OF THOMPSON SEEDLESS GRAPE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 3 (31), pp. 54–63, 2011, [Online]. Available: https://sid.ir/paper/143359/en

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