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

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İsmail O., Keyf S., Beyribey B., Corbacioglu B.

FOOD SCIENCE AND TECHNOLOGY RESEARCH, cilt.14, ss.547-552, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14
  • Basım Tarihi: 2008
  • Doi Numarası: 10.3136/fstr.14.547
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.547-552
  • Anahtar Kelimeler: Seedless grapes, pretreatment solution, drying, oleic acid, THIN-LAYER, PRETREATMENT, SOYBEANS, KINETICS, RAISINS
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

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 in drying experiments. Seedless grapes treated with oleic acid and potassium carbonate solutions or untreated were dried by air at 50 degrees C, 60 degrees C and 70 degrees 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.