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The effects of dipping pretreatments on air-drying rates of the seedless grapes

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dc.contributor.authorDoymaz, I
dc.contributor.authorPala, M
dc.date.accessioned2026-06-27T12:56:32Z
dc.date.issued2002
dc.description.abstractTurkey has a significant potential for fruit and vegetable production. Grape is an economically important item for Turkey's export. However, problems encountered during drying of grapes have not yet been resolved. The effects of different dipping solutions on hot air drying of grapes were studied. Seedless grapes pretreated with alkaline emulsion of ethyl oleate (AEEO) resulted in comparatively good quality raisins. Grapes dipped into ethyl oleate solution prior to drying showed shorter drying times than those untreated, or pretreated with potassium carbonate solution. Colour analysis of grapes showed that the best results are obtained in grapes which were pretreated with an AEEO and dried with air at 60 degreesC. The drying rates of grapes were modeled by the Page and Exponential equations. The model results agreed with experimental results. (C) 2002 Elsevier Science Ltd. All rights reserved.en
dc.description.urihttps://doi.org/10.1016/s0260-8774(01)00133-9
dc.identifier.doi10.1016/s0260-8774(01)00133-9
dc.identifier.endpage417
dc.identifier.issn0260-8774
dc.identifier.issue4
dc.identifier.startpage413
dc.identifier.urihttps://hdl.handle.net/20.500.14981/47944
dc.identifier.volume52
dc.identifier.wos000175660900013
dc.language.isoeng
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofJOURNAL OF FOOD ENGINEERING
dc.subjectgrape
dc.subjecthot-air drying
dc.subjectpretreatment solution
dc.subjectmathematical models
dc.subjectKINETICS
dc.subjectRAISINS
dc.subjectSLICES
dc.subjectSUN
dc.subjectEngineering
dc.subjectFood Science & Technology
dc.titleThe effects of dipping pretreatments on air-drying rates of the seedless grapes
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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