In this paper an alternative physical method for enhancing the drying rate of seedless grapes is proposed. It consists of the superficial abrasion of the grape peel using an inert abrasive material. The effectiveness of this novel process was compared to that of the traditional ethyl oleate dipping process by analysing not only their respective drying times, but also the peel surfaces by scanning electron microscopy. Moreover, the drying kinetics of the above two treatments was reconstructed by using a mathematical model in which the grape pretreatment used was assumed to affect the water diffusivity in the grape peel, but not in the grape pulp. Even though the abrasion method was found to be as effective as the traditional method and gave rise to a darker final product, which is less attractive to consumers, it would allow grape pretreatment thus avoiding the use of chemical additives, and permit safer raisins to be produced. (C) 2000 Elsevier Science Ltd. All rights reserved.
|Numero di pagine||7|
|Rivista||Journal of Food Engineering|
|Stato di pubblicazione||Published - 2000|
All Science Journal Classification (ASJC) codes
- Food Science
Cinquanta, L., Galiero, G., Crescitelli, S., Cinquanta, L., & Di Matteo, M. (2000). Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes. Journal of Food Engineering, 46, 83-89.