Back
 FNS  Vol.6 No.3 , March 2015
The Influence of Abrasive Pretreatment on Hot Air Drying of Grape
Giuseppina Adiletta1, Wijitha Senadeera2, Loredana Liguori1, Alessio Crescitelli3, Donatella Albanese1, Paola Russo4*
Show more
Abstract: The 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.
Keywords: Grape, Drying, Raisin, Abrasive Pretreatment, Sugar Content, Shrinkage, Texture, Rehydration
Cite this paper: Adiletta, G. , Senadeera, W. , Liguori, L. , Crescitelli, A. , Albanese, D. and Russo, P. (2015) The Influence of Abrasive Pretreatment on Hot Air Drying of Grape. Food and Nutrition Sciences, 6, 355-364. doi: 10.4236/fns.2015.63036.
References

[1]   Xiao, H.W., Pang, C.L., Wanga, L.H., Bai, J.W., Yang, W.X. and Gao, Z.J. (2010) Drying Kinetics and Quality of Monukka Seedless Grapes Dried in an Air-Impingement Jet Dryer. Biosystem Engineering, 105, 233-240.

[2]   Li, L.L., Wang, Z.F., Hu, X.S., Wu, J.H., Liao, X.J., Chen, F. and Zhao, G.H. (2010) Drying Effects of Two Air-Drying Shelters in a Pilot Test on Sultana Grapes. Journal of Food Processing Engineering, 33, 162-178.
http://dx.doi.org/10.1111/j.1745-4530.2008.00266.x

[3]   Chen, Z., Zhu, C. and Han, Z. (2011) Effects of Aqueous Chlorine Dioxide Treatment on Nutritional Components and Shelf-Life of Mulberry Fruit (Morusalba L.). Journal of Bioscience and Bioengineering, 111, 675-681.
http://dx.doi.org/10.1016/j.jbiosc.2011.01.010

[4]   Gowen, A.A., Abu-Ghannam, N., Frias, J.M., Barat, J.M., Andres, A. and Oliveira, J.C. (2006) Comparative Study of Quality Changes Occurring on Dehydration and Rehydration of Cooked Chickpeas (Cicer arietinum L.) Subjected to Combined Microwave-Convective and Convective Hot Air Dehydration. Journal of Food Science, 71, 282-289.
http://dx.doi.org/10.1111/j.1750-3841.2006.00082.x

[5]   Erenturk, S., Gulaboglu, M.S. and Gultekin, S. (2005) The Effects of Cutting and Drying Medium on the Vitamin C Content of Rose Hip during Drying. Journal of Food Engineering, 68, 513-518.
http://dx.doi.org/10.1016/j.jfoodeng.2004.07.012

[6]   Russo, P., Adiletta, G. and Di Matteo, M. (2013) The Influence of Drying Air Temperature on the Physical Properties of Dried and Rehydrated Eggplant. Food and Bioproducts Processing, 91, 249-256.
http://dx.doi.org/10.1016/j.fbp.2012.10.005

[7]   Carranza-Concha, J., Benlloch, M., Camacho, M.M. and Martínez-Navarrete, N. (2012) Effects of Drying and Pretreatment on the Nutritional and Functional Quality of Raisins. Food and Bioproduct Processing, 90, 243-248.

[8]   Fava, J., Hodara, K., Nieto, A., Guerrero, S., Alzamora, S.M. and Agueda Castro, M. (2011) Structure (Micro, Ultra, Nano), Color and Mechanical Properties of Vitis labrusca L. (Grape Berry) Fruits Treated by Hydrogen Peroxide, UV-C Irradiation and Ultrasound. Food Research International, 44, 2938-2948.
http://dx.doi.org/10.1016/j.foodres.2011.06.053

[9]   Tarhan, S. (2007) Selection of Chemical and Thermal Pretreatment Combination for Plum Drying at Low and Moderate Drying Air Temperatures. Journal of Food Engineering, 79, 255-260.
http://dx.doi.org/10.1016/j.jfoodeng.2006.01.052

[10]   Cinquanta, L., Di Matteo, M. and Esti, M. (2002) Physical Pre-Treatment of Plums (Prunus domestica). Part 2. Effect on the Quality Characteristics of Different Prune Cultivars. Food Chemistry, 79, 233-238.
http://dx.doi.org/10.1016/S0308-8146(02)00138-3

[11]   Bingol, G., Roberts, J.S., Balaban, M.O. and Devres, Y.O. (2012) Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes. Drying Technology, 30, 597-606.
http://dx.doi.org/10.1080/07373937.2011.654020

[12]   Esmaiili, M., Sotudeh-Gharebagh, R., Mousavi, M.A.E. and Rezazadeh, G. (2007) Influence of Dipping on Thin-Layer Drying Characteristics of Seedless Grapes. Biosystems Engineering, 98, 411-421.
http://dx.doi.org/10.1016/j.biosystemseng.2007.09.024

[13]   Esmaiili, M., Sotudeh-Gharebagh, R., Mousavi, M.A.E. and Rezazadeh, G. (2007) Grape Drying: A Review. Food Review International, 23, 257-280.
http://dx.doi.org/10.1080/87559120701418335

[14]   Di Matteo, M., Cinquanta, L., Galiero, G. and Crescitelli, S. (2000) Effect of a Novel Physical Pretreatment Process on the Drying Kinetics of Seedless Grapes. Journal of Food Engineering, 46, 83-89.
http://dx.doi.org/10.1016/S0260-8774(00)00071-6

[15]   Senadeera, W., Adiletta, G., Di Matteo, M. and Russo P. (2014) Drying Kinetics, Quality Changes and Shrinkage of Two Grape Varieties of Italy. Applied Mechanics and Materials, 553, 362-366.
http://dx.doi.org/10.4028/www.scientific.net/AMM.553.362

[16]   Albanese, D., Cinquanta, L. and Di Matteo, M. (2007) Effects of an Innovative Dipping Treatment on the Cold Storage of Minimally Processed Annurca Apples. Food Chemistry, 105, 1054-1060.
http://dx.doi.org/10.1016/j.foodchem.2007.05.009

[17]   Singh, B., Panesar, S.P. and Nanda, V. (2007) Rehydration Kinetics of Un-Osmosed and Pre-Osmosed Carrot Cubes. World Journal of Dairy and Food Sciences, 2, 10-17.

[18]   Adiletta, G., Iannone, G., Russo, P., Patimo, G., De Pasquale, S. and Di Matteo, M. (2014) Moisture Migration by Mag-netic Resonance Imaging during Eggplant Drying: A Preliminary Study. International Journal of Food Science and Technology, 49, 2602-2609.
http://dx.doi.org/10.1111/ijfs.12591

[19]   Brasiello, A., Adiletta, G., Russo, P., Crescitelli, S., Albanese, D. and Di Matteo M. (2013) Mathematical Modeling of Eggplant Drying: Shrinkage Effect. Journal of Food Engineering, 114, 99-105.
http://dx.doi.org/10.1016/j.jfoodeng.2012.07.031

[20]   Caine, W.R., Aalhus, J.L., Best, D.R., Dugan, M.E.R. and Jeremiah, L.E. (2003) Relationship of Texture Profile Analysis and Warner-Bratzler Shear Force with Sensory Characteristics of Beef Rib Steaks. Meat Science, 64, 333-339.
http://dx.doi.org/10.1016/S0309-1740(02)00110-9

[21]   Heredia, A. (2003) Biophysical and Biochemical Characteristics of Cutin, a Plant Barrier Biopolymer. Biochimica et Biophysica Acta, 1620, 1-7.
http://dx.doi.org/10.1016/S0304-4165(02)00510-X

[22]   Pinelo, M., Arnous, A. and Meyer, A.S. (2006) Upgrading of Grape Skins: Significance of Plant Cell-Wall Structural Components and Extraction Techniques for Phenol Release. Trends in Food Science and Technology, 17, 579-590.
http://dx.doi.org/10.1016/j.tifs.2006.05.003

[23]   Wang, Y., Tao, H., Yang, J., An, K., Ding, S., Zhao, D. and Wang, Z. (2014) Effect of Carbonic Maceration on Infrared Drying Kinetics and Raisin Qualities of Red Globe (Vitis vinifera L.): A New Pre-Treatment Technology before Drying. Innovative Food Science and Emerging Technologies, 26, 462-468.
http://dx.doi.org/10.1016/j.ifset.2014.09.001

[24]   Gabas, A.L., Menegalli, F.C. and Telis-Romero, J. (1999) Effect of Chemical Pre-Treatment on the Physical Properties of Dehydrated Grapes. Drying Technology, 17, 1215-1226.
http://dx.doi.org/10.1080/07373939908917606

 
 
Top