Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin
The purpose of this research was to study the effect of thin layer drying conditions (temperature at three levels of 60,70, and 80 <sup>o</sup>C, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and Paksan drying oil, olive oil, hot wate...
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2015-05-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66588_d5751f23e276de58b01e5ce235c185cc.pdf |
| _version_ | 1828742511752904704 |
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| author | Azam Ayoubi Naser Sedaghat Mehdi Kashaninejad |
| author_facet | Azam Ayoubi Naser Sedaghat Mehdi Kashaninejad |
| author_sort | Azam Ayoubi |
| collection | DOAJ |
| description | The purpose of this research was to study the effect of thin layer drying conditions (temperature at three levels of 60,70, and 80 <sup>o</sup>C, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and Paksan drying oil, olive oil, hot water without pretreatment (control)) on cabinet drying process of grape and color of obtained raisin. Six mathematical models were fitted on drying data and the best one was selected according to coefficient of determination (R<sup>2</sup>), Root Mean Square Error (RMSE) and coefficient of relative average deviation (P). The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and color of raisin. Among these models, two term and page models showed more ability to evaluating and describing drying behavior of grape. Diffusion coefficient values were between 4/6274×10<sup>-10 </sup>to 8/6541×10<sup>-10 </sup>m/s<sup>2</sup> and activation energy obtained 13470/83 J/mol. The best values of lightness and redness were related to dried raisin at 60<sup> o</sup>C and the maximum value of yellowness was related to dried raisin at 70 <sup>o</sup>C. Drying air velocity just significantly affected the redness. Increasing drying air velocity decreased the redness. It was also found out that potassium carbonate and Paksan drying oil pretreatment caused the best raisin color. |
| first_indexed | 2024-04-13T01:19:51Z |
| format | Article |
| id | doaj.art-4a45ca5024b747bd9d85f4c11d4d6d93 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-04-13T01:19:51Z |
| publishDate | 2015-05-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-4a45ca5024b747bd9d85f4c11d4d6d932022-12-22T03:08:47ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572015-05-014111810.22101/jrifst.2015.05.10.41166588Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisinAzam Ayoubi0Naser Sedaghat1Mehdi Kashaninejad2Assistant Professor, Department of Food Science and Technology, Agricultural College, Shahid Bahonar University of Kerman, Kerman, IranAssociated Professor, Department of Food Science and Technology, Agricultural College, Ferdowsi University of Mashhad, Mashhad, IranAssociated Professor, Department of Food Science and Technology, Agriculture Science and Natural Resorces University of Gorgan, Gorgan, IranThe purpose of this research was to study the effect of thin layer drying conditions (temperature at three levels of 60,70, and 80 <sup>o</sup>C, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and Paksan drying oil, olive oil, hot water without pretreatment (control)) on cabinet drying process of grape and color of obtained raisin. Six mathematical models were fitted on drying data and the best one was selected according to coefficient of determination (R<sup>2</sup>), Root Mean Square Error (RMSE) and coefficient of relative average deviation (P). The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and color of raisin. Among these models, two term and page models showed more ability to evaluating and describing drying behavior of grape. Diffusion coefficient values were between 4/6274×10<sup>-10 </sup>to 8/6541×10<sup>-10 </sup>m/s<sup>2</sup> and activation energy obtained 13470/83 J/mol. The best values of lightness and redness were related to dried raisin at 60<sup> o</sup>C and the maximum value of yellowness was related to dried raisin at 70 <sup>o</sup>C. Drying air velocity just significantly affected the redness. Increasing drying air velocity decreased the redness. It was also found out that potassium carbonate and Paksan drying oil pretreatment caused the best raisin color.http://journals.rifst.ac.ir/article_66588_d5751f23e276de58b01e5ce235c185cc.pdfdiffusion coefficientgrapepretreatmentraisinthin layer drying |
| spellingShingle | Azam Ayoubi Naser Sedaghat Mehdi Kashaninejad Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī diffusion coefficient grape pretreatment raisin thin layer drying |
| title | Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin |
| title_full | Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin |
| title_fullStr | Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin |
| title_full_unstemmed | Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin |
| title_short | Study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin |
| title_sort | study the effect of different pretreatments on thin layer drying of grape and the color of obtained raisin |
| topic | diffusion coefficient grape pretreatment raisin thin layer drying |
| url | http://journals.rifst.ac.ir/article_66588_d5751f23e276de58b01e5ce235c185cc.pdf |
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