Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin

Document Type : Research Article

Authors

Azam Ayoubi ¹

Nasser Sedaghat ²

Mahdi Kashani-Nejad ³

Mohebbat Mohebbi ²

Mehdi Nasiri mahalati ⁴

¹ Kerman University

² Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³ Gorgan University of Agricultural Sciences and Natural Resources.

⁴ Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v1395i2.32219

Abstract

The purpose of this research was study effect of drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and paksan oil, olive oil, hot water and no pretreatment (control)) on drying grape process and quality of raisin including rehydration, shrinkage, hardness and browning index. The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and quality of raisin. Drying rate increased with increasing temperature and air velocity and with application of preatreatment. The best values of hardness (0.73 N), shrinkage (81/04%) and the least value of browning index (0/157) were related to dried raisin at 60 oC and most value of rehydration (1/266) was related to dried raisin at 70 oC. Air velocity just significantly affected on browning index. Increasing air velocity decreased browning index. Also between used preatreatments , potassium carbonate and paksan oil caused best physicochemical results.

Keywords

Air velocity

Browning index

Drying

Drying rate

Raisin

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