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Effects of Chemical, Microwave and Pulsed Electric Pre-treatments on Convective Drying of Grapes

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  072323.(doi:10.13031/2013.23385)
Authors:   R.S.S Dev, T Padmini, A Adedeji, G.S.V Raghavan, Y Gariepy
Keywords:   Microwave pretreatment, Raisin making, Convective drying of grapes

In order to discourage the use of chemicals in raisin processing, the effect of Microwave and Pulsed Electric Field (PEF) pretreatments on the drying rate and other quality parameters like color, total soluble solids, bulk density, appearance and market quality were compared with that of chemically pretreated raisins dried at 65°C. The untreated and pretreated samples had a statistically significant difference in drying rate (P<0.05). The drying rate of chemically pretreated raisins was the highest when compared to others. The results showed that the PEF and microwave treated samples had a significantly high TSS, along with good appearance and market quality.

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