More articles from Volume 3, Issue 2, 2014
Variation of physicochemical and sensory properties during the aging of yerba mate
Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka)
Functional properties of proteins isolated from industrially produced sunflower meal
Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills
PhD competences of food studies
Citations
2
Begüm Önal, Giuseppina Adiletta, Marisa Di Matteo, Paola Russo, Inês N. Ramos, Cristina L. M. Silva
(2021)
Microwave and Ultrasound Pre-Treatments for Drying of the “Rocha” Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics
Foods, 10(4)
10.3390/foods10040853
Vichearavann Phuon, Inês N. Ramos, Teresa R. S. Brandão, Cristina L. M. Silva
(2022)
Assessment of the impact of drying processes on orange peel quality characteristics
Journal of Food Process Engineering, 45(7)
10.1111/jfpe.13794Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka)
CBQF - Centro de Biotecnologia e Quımica Fina – Laborat´orio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa/Porto Portugal
CBQF - Centro de Biotecnologia e Quımica Fina – Laborat´orio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa/Porto Portugal
CBQF - Centro de Biotecnologia e Quımica Fina – Laborat´orio Associado, Escola Superior de Biotecnologia, Universidade Catolica Portuguesa/Porto Portugal
Published: 18.10.2014.
Volume 3, Issue 2 (2014)
pp. 239-247;
Abstract
Two different 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% sunflower oil water emulsion, both at 99◦C and for approximately 15 seconds. Several models were tested to fit the experimental data of drying curves but the normalized Newton model gave the best fit 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 difference 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
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
