STUDY THE EFFECT OF DIFFERENT PRETREATMENTS ON THIN LAYER DRYING OF GRAPE AND THE COLOR OF OBTAINED RAISIN

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AYOUBI AZAM; SEDAGHAT NASER; KASHANINEJAD MAHDI

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Journal: Research and Innovation in Food Science and Technology Year:2015 | Volume:4 | Issue:1 Page(s): 1-18

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Title

STUDY THE EFFECT OF DIFFERENT PRETREATMENTS ON THIN LAYER DRYING OF GRAPE AND THE COLOR OF OBTAINED RAISIN

Author(s)

AYOUBI AZAM | SEDAGHAT NASER | KASHANINEJAD MAHDI | Issue Writer Certificate

Keywords

DIFFUSION COEFFICIENTQ2

GRAPEQ2

PRETREATMENTQ2

RAISINQ2

THIN LAYER DRYINGQ3

Abstract

The purpose of this research was to study the effect of THIN LAYER DRYING conditions (temperature at three levels of 60, 70, and 80oC, air velocity at two levels of 1.5 and 2.5 m/s, and four PRETREATMENTs including potassium carbonate and Paksan drying oil, olive oil, hot water without PRETREATMENT (control)) on cabinet drying process of GRAPE and color of obtained RAISIN. Six mathematical models were fitted on drying data and the best one was selected according to coefficient of determination (R2), Root Mean Square Error (RMSE) and coefficient of relative average deviation (P). The results showed that temperature, air velocity and PRETREATMENT have significant effects on drying rate and color of RAISIN. Among these models, two term and page models showed more ability to evaluating and describing drying behavior of GRAPE. DIFFUSION COEFFICIENT values were between 4.6274×10-10 to 8.6541×10-10 m/s2 and activation energy obtained 13470.83 J/mol. The best values of lightness and redness were related to dried RAISIN at 60oC and the maximum value of yellowness was related to dried RAISIN at 70oC. Drying air velocity just significantly affected the redness. Increasing drying air velocity decreased the redness. It was also found out that potassium carbonate and Paksan drying oil PRETREATMENT caused the best RAISIN color.

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APA: Copy

AYOUBI, AZAM, SEDAGHAT, NASER, & KASHANINEJAD, MAHDI. (2015). STUDY THE EFFECT OF DIFFERENT PRETREATMENTS ON THIN LAYER DRYING OF GRAPE AND THE COLOR OF OBTAINED RAISIN. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 4(1), 1-18. SID. https://sid.ir/paper/233976/en

Vancouver: Copy

AYOUBI AZAM, SEDAGHAT NASER, KASHANINEJAD MAHDI. STUDY THE EFFECT OF DIFFERENT PRETREATMENTS ON THIN LAYER DRYING OF GRAPE AND THE COLOR OF OBTAINED RAISIN. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;4(1):1-18. Available from: https://sid.ir/paper/233976/en

IEEE: Copy

AZAM AYOUBI, NASER SEDAGHAT, and MAHDI KASHANINEJAD, “STUDY THE EFFECT OF DIFFERENT PRETREATMENTS ON THIN LAYER DRYING OF GRAPE AND THE COLOR OF OBTAINED RAISIN,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 1, pp. 1–18, 2015, [Online]. Available: https://sid.ir/paper/233976/en

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