The influence of abrasive pretreatment on hot air drying of grape

Article

Adiletta, Giuseppina, Senadeera, Wijitha, Liguori, Loredana, Crescitelli, Alessio, Albanese, Donatella and Russo, Paula. 2015. "The influence of abrasive pretreatment on hot air drying of grape." Food and Nutrition Sciences. 6, pp. 355-364. https://doi.org/10.4236/fns.2015.63036
Article Title

The influence of abrasive pretreatment on hot air drying of grape

ERA Journal ID210467
Article CategoryArticle
AuthorsAdiletta, Giuseppina (Author), Senadeera, Wijitha (Author), Liguori, Loredana (Author), Crescitelli, Alessio (Author), Albanese, Donatella (Author) and Russo, Paula (Author)
Journal TitleFood and Nutrition Sciences
Journal Citation6, pp. 355-364
Number of Pages10
Year2015
Place of PublicationUnited States
ISSN2157-944X
2157-9458
Digital Object Identifier (DOI)https://doi.org/10.4236/fns.2015.63036
Web Address (URL)http://www.scirp.org/journal/PaperInformation.aspx?PaperID=54646
Abstract

he 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.

Keywordsgrape, drying, raisin, abrasive pretreatment, sugar content, shrinkage, texture, rehydration
ANZSRC Field of Research 2020400405. Food engineering
Byline AffiliationsUniversity of Salerno, Italy
Queensland University of Technology
Institute for Microelectronics and Microsystems, Italy
University of Rome, Italy
Institution of OriginUniversity of Southern Queensland
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Karunasena, H. C. P., Gu, Y. T., Brown, R. J. and Senadeera, W.. 2015. "Numerical investigation of plant tissue porosity and its influence on cellular level shrinkage during drying." Biosystems Engineering. 132, pp. 71-87. https://doi.org/10.1016/j.biosystemseng.2015.02.002
Influence of drying conditions on the moisture diffusion during single stage and two stage fluidized bed drying of bovine intestine for pet food
Alves-Filho, O., Senadeera, W. and Eikevik, T.. 2013. "Influence of drying conditions on the moisture diffusion during single stage and two stage fluidized bed drying of bovine intestine for pet food." Goncharova-Alves, S., Alves-Filho, O. and Eikevik, T. M. (ed.) 6th Nordic Drying Conference (NDC2013). Copenhagen, Denmark 05 - 07 Jun 2013 Copenhagen, Denmark.
Drying condition effects on fluidization quality and fluidization velocity at initial and final stages of cubical particulates for pet food
Alves-Filho, O., Senadeera, W. and Eikevik, T.. 2013. "Drying condition effects on fluidization quality and fluidization velocity at initial and final stages of cubical particulates for pet food." Goncharova-Alves, S., Alves-Filho, O. and Eikevik, T. M. (ed.) 6th Nordic Drying Conference (NDC2013). Copenhagen, Denmark 05 - 07 Jun 2013 Copenhagen, Denmark.
Application of meshfree methods to numerically simulate microscale deformations of different plant food materials during drying
Karunasena, H. C. P., Brown, R. J., Gu, Y. T. and Senadeera, W.. 2015. "Application of meshfree methods to numerically simulate microscale deformations of different plant food materials during drying." Journal of Food Engineering. 146, pp. 209-226. https://doi.org/10.1016/j.jfoodeng.2014.09.011
The use of artificial neural networks for identifying sustainable biodiesel feedstocks
Jahirul, Mohammed I., Brown, Richard J., Senadeera, Wijitha, O'Hara, Ian M. and Ristovski, Zoran D.. 2013. "The use of artificial neural networks for identifying sustainable biodiesel feedstocks." Energies. 6 (8), pp. 3764-3806. https://doi.org/10.3390/en6083764
Scanning electron microscopic study of microstructure of gala apples during hot air drying
Karunasena, H. C. P., Hesami, P., Senadeera, W., Gu, Y. T., Brown, R. J. and Oloyede, A.. 2014. "Scanning electron microscopic study of microstructure of gala apples during hot air drying." Drying Technology: an international journal. 32 (4), pp. 455-468. https://doi.org/10.1080/07373937.2013.837479
Numerical investigation of case hardening of plant tissue during drying and its influence on the cellular-level shrinkage
Karunasena, H. C. P., Gu, Y.T., Brown, R. J. and Senadeera, W.. 2015. "Numerical investigation of case hardening of plant tissue during drying and its influence on the cellular-level shrinkage." Drying Technology: an international journal. 33 (6), pp. 713-734. https://doi.org/10.1080/07373937.2014.982759
Biodiesel production from non-edible beauty leaf (Calophyllum inophyllum) oil: process pptimization using response surface methodology (RSM)
Jahirul, Mohammad I., Koh, Wenyong, Brown, Richard J., Senadeera, Wijitha, O'Hara, Ian and Moghaddam, Lalehvash. 2014. "Biodiesel production from non-edible beauty leaf (Calophyllum inophyllum) oil: process pptimization using response surface methodology (RSM)." Energies. 7 (8), pp. 5317-5331. https://doi.org/10.3390/en7085317
Numerical Modeling of Morphological Changes of Food Plant Materials during Drying
Karunasena, H. C. P. and Senadeera Wijitha. 2017. "Numerical Modeling of Morphological Changes of Food Plant Materials during Drying ." Zhang, Min, Bhandari, Bhesh and Fang, Zhongxiang (ed.) Handbook of Drying of Vegetables and Vegetable Products. United Kingdom. CRC Press. pp. 387-427
The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates
Senadeera, Wijitha. 2008. "The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates." International Journal of Food Engineering. 4 (8). https://doi.org/10.2202/1556-3758.1219
Drying constant and shrinkage constant relations of different shaped food particulates: empirical models
Senadeera, W.. 2008. "Drying constant and shrinkage constant relations of different shaped food particulates: empirical models." Thorat, B. N. and Mujumdar, A. S. (ed.) 16th International Drying Symposium (IDS 2008). Hyderabad, India 09 - 12 Nov 2008 https://doi.org/10.1080/07373930903221812
Fluidization characteristics of moist food particles
Senadeera, Wijitha, Wijesinghe, Bandu, Young, Gordon and Bhandari, Bhesh. 2006. "Fluidization characteristics of moist food particles." International Journal of Food Engineering. 2 (1), pp. 1-13. https://doi.org/10.2202/1556-3758.1047
Modeling dimensional shrinkage of shaped foods in fluidized bed drying
Senadeera, Wijitha, Bhandari, Bhesh R., Young, Gordon and Wijesinghe, Bandu. 2005. "Modeling dimensional shrinkage of shaped foods in fluidized bed drying." Journal of Food Processing and Preservation. 29 (2), pp. 109-119. https://doi.org/10.1111/j.1745-4549.2005.00017.x
Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying
Senadeera, Wijitha, Bhandari, Bhesh R., Young, Gordon and Wijesinghe, Bandu. 2003. "Influence of shapes of selected vegetable materials on drying kinetics during fluidized bed drying." Journal of Food Engineering. 58 (3), pp. 277-283. https://doi.org/10.1016/S0260-8774(02)00386-2
Methods for effective fluidization of particulate food materials
Senadeera, Wijitha, Bhandari, Bhesh R., Young, Gordon and Wijesinghe, Bandu. 2000. "Methods for effective fluidization of particulate food materials." Drying Technology: an international journal. 18 (7), pp. 1537-1557. https://doi.org/10.1080/07373930008917792
Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying
Senadeera, W., Bhandari, B., Young, G. and Wijesinghe, B.. 2000. "Physical properties and fluidization behaviour of fresh green bean particulates during fluidized bed drying." Food and Bioproducts Processing. 78 (C1), pp. 43-47. https://doi.org/10.1205/096030800532707