The Influence of Abrasive Pretreatment on Hot Air Drying of Grape - Food and Nutrition Sciences

FNS > Vol.6 No.3, March 2015

Food and Nutrition Sciences

Volume 6, Issue 3 (March 2015)

ISSN Print: 2157-944X ISSN Online: 2157-9458

Google-based Impact Factor: 0.92 Citations h5-index & Ranking

The Influence of Abrasive Pretreatment on Hot Air Drying of Grape ()

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Download as PDF (Size: 1572KB) PP. 355-364

DOI: 10.4236/fns.2015.63036 3,400 Downloads 5,168 Views Citations

Author(s)

Giuseppina Adiletta¹, Wijitha Senadeera², Loredana Liguori¹, Alessio Crescitelli³, Donatella Albanese¹, Paola Russo^4*

Affiliation(s)

¹Department of Industrial Engineering, University of Salerno, Fisciano, Italy.
²School of Chemistry Physics and Mechanical Engineering, Faculty of Science and Engineering, Queensland University of Technology, Brisbane, Australia.
³Institute for Microelectronics and Microsystems, Napoli, Italy.
⁴Department of Chemical Engineering Materials Environment, University of Rome “La Sapienza”, Roma, Italy.

ABSTRACT

The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very slow process, due to the peculiar structure of grape peel, that is covered by a waxy layer. Its removal has been so far carried out by using several chemical pre-treatments. However, they cause heterogeneity in the waxes removal and create microscopic cracks. In this paper an abrasive pretreatment for enhancing the drying rate and preserving the grape samples is proposed. Two cultivars of grape were investigated: Regina white grape and Red Globe red grape. The drying kinetics of untreated and treated samples were studied using a convective oven at 50°C. Fruit quality parameters such as sugar and organic acid contents, shrinkage, texture, peel damage (i.e. by SEM analysis) and rehydration capacity were studied to evaluate the effectiveness of abrasive pretreatment on raisins. Abrasive pretreatment contributed to reduce drying time and rehydration time. The treated and untreated dried grapes were significantly different (p < 0.05) in sugar and in tartaric acid content. On the contrary, no significant differences (p < 0.05) in malic and citric acids and in texture properties between untreated and treated samples were observed.

KEYWORDS

Grape, Drying, Raisin, Abrasive Pretreatment, Sugar Content, Shrinkage, Texture, Rehydration

Share and Cite:

Adiletta, G. , Senadeera, W. , Liguori, L. , Crescitelli, A. , Albanese, D. and Russo, P. (2015) The Influence of Abrasive Pretreatment on Hot Air Drying of Grape. Food and Nutrition Sciences, 6, 355-364. doi: 10.4236/fns.2015.63036.

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