INVESTIGATION OF EFFECTIVE PARAMETERS ON QUALITY BLACK CURRANT RAISIN

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

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

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:2 (12) Page(s): 57-68

Download Full-Text

Persian Verion

View:

1,231

Download:

Cites:

Information Journal Paper

Title

INVESTIGATION OF EFFECTIVE PARAMETERS ON QUALITY BLACK CURRANT RAISIN

Author(s)

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

Keywords

RAISINQ3

QUALITY FACTORSQ3

PRETREATMENTQ2

AIR VELOCITYQ3

CONVECTIVE AIR DRYINGQ3

Abstract

Achieving optimum drying conditions can affect the processing time and improvement of RAISIN quality. Temperature, AIR VELOCITY and PRETREATMENT are important factors in grape drying process and its quality. In this research, effect of the following conditions on quality of Black currant RAISIN was studied: air 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 including hot water, %5 potassium carbonate, %0.4 olive oil, %0.5 sodium hydroxide (caustic soda) and control without any PRETREATMENT. The results showed that some factors such as air temperature, AIR VELOCITY and PRETREATMENT have qualitatively significant effects on browning index, rehydration ratio, and shrinkage. Similarly temperature and PRETREATMENT factors have a significant effect on acidity. RAISINs dried at 70oC and pretreated in hot water, %5 potassium carbonate, %0.4 olive oil and %0.5 sodium hydroxide have better quality.

Cites

No record.

References

INFLUENCE OF TEMPERATURE, AIR VELOCITY AND PRETREATMENTS ON DRYING OF BLACK CURRANT GRAPE

Cite

APA: Copy

GHOLAMI, M., RASHIDI, M., RANJBAR, I., & ABBASI, S.. (2012). INVESTIGATION OF EFFECTIVE PARAMETERS ON QUALITY BLACK CURRANT RAISIN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(2 (12)), 57-68. SID. https://sid.ir/paper/176569/en

Vancouver: Copy

GHOLAMI M., RASHIDI M., RANJBAR I., ABBASI S.. INVESTIGATION OF EFFECTIVE PARAMETERS ON QUALITY BLACK CURRANT RAISIN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(2 (12)):57-68. Available from: https://sid.ir/paper/176569/en

IEEE: Copy

M. GHOLAMI, M. RASHIDI, I. RANJBAR, and S. ABBASI, “INVESTIGATION OF EFFECTIVE PARAMETERS ON QUALITY BLACK CURRANT RAISIN,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 2 (12), pp. 57–68, 2012, [Online]. Available: https://sid.ir/paper/176569/en

Related Journal Papers