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

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

GHOLAMI PARSHOKOUHI M.; RASHIDI M.; SHOKRI A.; MIRMORADI M.; MOHSENI SH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:2 (38) Page(s): 11-18

Download Full-Text

Persian Verion

View:

960

Download:

Cites:

Information Journal Paper

Title

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

Author(s)

Keywords

DRYINGQ3

GRAPEQ2

PRETREATMENTQ2

QUALITYQ3

TOW-STEP TEMPERATUREQ2

Abstract

Introduction: Achieving optimum DRYING conditions can affect the processing time and improves the QUALITY of raisin produced.Materials and Methods: In this research, the effect of two- step temperature and PRETREATMENTs on some qualities of the final product in DRYING of Thompson seedless GRAPE were studied. DRYING was carried out by two methods. In the first method of DRYING, the GRAPEs were subjected to conslaut temperatures of 50, 60, 70, and 800C. In the secound method of DRYING the GRAPEs were subjected to a temprature of 800C and when the moisture content of the product was reduced to 50%, the temperature was reduced to 50, 60 and 700C and the processing was continued at the set temprature. Four PRETREATMENTs consisting of hot water, %5 potassium carbonate, %0.4 olive oil and %0.5 sodium hydroxide were performed on the samples. A blank sample without PRETREATMENT was used as a control.Results: The results indicated that factors such as temperature and PRETREATMENT have significant effects on browning rate, dehydration and shrinkage, but there was not a significant effect on the acidity.Conclusion: Raisins dried at two-step temperatures by changing the second step’s temperature to 600C and pretreated with %5 potassium carbonate, %0.4 olive oil and %0.5 sodium hydroxide had better QUALITY.

Cites

No record.

References

Cite

APA: Copy

GHOLAMI PARSHOKOUHI, M., RASHIDI, M., SHOKRI, A., MIRMORADI, M., & MOHSENI, SH.. (2013). INFLUENCES OF USING TWO-STEP TEMPERATURE ON SOME QUALITIES OF RAISIN IN PROCESSING OF DRYING THOMPSON SEEDLESS GRAPE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(2 (38)), 11-18. SID. https://sid.ir/paper/143413/en

Vancouver: Copy

GHOLAMI PARSHOKOUHI M., RASHIDI M., SHOKRI A., MIRMORADI M., MOHSENI SH.. INFLUENCES OF USING TWO-STEP TEMPERATURE ON SOME QUALITIES OF RAISIN IN PROCESSING OF DRYING THOMPSON SEEDLESS GRAPE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(2 (38)):11-18. Available from: https://sid.ir/paper/143413/en

IEEE: Copy

M. GHOLAMI PARSHOKOUHI, M. RASHIDI, A. SHOKRI, M. MIRMORADI, and SH. MOHSENI, “INFLUENCES OF USING TWO-STEP TEMPERATURE ON SOME QUALITIES OF RAISIN IN PROCESSING OF DRYING THOMPSON SEEDLESS GRAPE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 2 (38), pp. 11–18, 2013, [Online]. Available: https://sid.ir/paper/143413/en

Related Journal Papers