Effects of Dipping Solutions on Air-Drying Rates of the Seedless Grapes

• Published in: Food Science and Technology Research Vol. 14; no. 6; pp. 547 - 552
• Main Authors: Ismail, Osman, Keyf, Seyfullah, Beyribey, Berceste, Corbacioglu, Burcu
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2008; Japan Science and Technology Agency
• Subjects: air drying; color; Crop production; dipping; Drying; drying quality; drying temperature; Economic importance; food quality; Fruits; grapes; oleic acid; potassium carbonate; pretreatment; pretreatment solution; Seedless grapes; seedless varieties; solutions; Turkey (country); Vitis vinifera; Turkey (country)
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.14.547

Preserving of food by drying, has been became an important subject in food industry. Turkey has a high potential at fruit production. Grape has an economically important role in Turkey's export. The effects of different dipping solutions on hot air drying of grapes were studied. The Sultana grape was used ın drying experiments. Seedless grapes treated with oleic acid and potassium carbonate solutions or untreated were dried by air at 50°C, 60°C and 70°C. Pretreated grapes dried faster than naturally dried. According to colour results, red colour on grapes pretreated with oleic acid solutions was preserved beter than naturally dried. Drying rates of grapes were modelled by the Page and Exponential equations. The model results agreed with experimental results.