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Drying Technology
An International Journal
Volume 30, 2012 - Issue 6
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Original Articles

Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes

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Pages 597-606 | Published online: 21 Mar 2012

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Read on this site (7)

Seda Kayran & İbrahim Doymaz. (2021) Drying of Cataloglu Apricots: The Effect of Sodium Metabisulfite Solution on Drying Kinetics, Diffusion Coefficient, and Color Parameters. International Journal of Fruit Science 21:1, pages 270-283.
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Chao Jia, Li Wang, Shaowu Yin, Chuanping Liu & Lige Tong. (2020) Low-field nuclear magnetic resonance for the determination of water diffusion characteristics and activation energy of wheat drying. Drying Technology 38:7, pages 917-927.
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Li-Zhen Deng, Arun S. Mujumdar, Qian Zhang, Xu-Hai Yang, Jun Wang, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2019) Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Critical Reviews in Food Science and Nutrition 59:9, pages 1408-1432.
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Ramla Khiari, Hassène Zemni & Daoued Mihoubi. (2019) Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process. Food Reviews International 35:3, pages 246-298.
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Soleiman Hosseinpour, Shahin Rafiee, Mortaza Aghbashlo & Seyed Saeid Mohtasebi. (2015) Computer Vision System (CVS) for In-Line Monitoring of Visual Texture Kinetics During Shrimp (Penaeus Spp.) Drying. Drying Technology 33:2, pages 238-254.
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Haydar Kucuk, Adnan Midilli, Aydin Kilic & Ibrahim Dincer. (2014) A Review on Thin-Layer Drying-Curve Equations. Drying Technology 32:7, pages 757-773.
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Velu Manikandan & Sea C. Min. (2023) Roles of polysaccharides-based nanomaterials in food preservation and extension of shelf-life of food products: A review. International Journal of Biological Macromolecules 252, pages 126381.
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Xuetao Zhang, Mengqing Li, Lichun Zhu, Zhihua Geng, Xinyu Liu, Zheyu Cheng, Mengxu Zhao, Qian Zhang & Xuhai Yang. (2023) Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends. Foods 12:23, pages 4255.
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Dilip A. Pawar, Saroj K. Giri & Ajay K. Sharma. (2023) Novel alternative pretreatment approaches for production of quality raisins from grapes: Opportunities and future prospects. Journal of Food Process Engineering 46:4.
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Necati Çetin, Sibel Turan, Kahraman Gürcan, Şeyda Nur Türkay, Şüheda Duman & Kevser Karaman. (2023) Effects of Hybrid Drying on Kinetics, Energy Analysis and Bioactive Properties of Sour Black Mulberry (Morus nigra L.). Brazilian Archives of Biology and Technology 66.
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Kandi Sridhar & Albert Linton Charles. (2022) Mathematical Modeling to Describe Drying Behavior of Kyoho (Vitis labruscana) Skin Waste: Drying Kinetics and Quality Attributes. Processes 10:10, pages 2092.
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Prasanta Majumder, Bachu Deb, Rajat Gupta & Shyam S. Sablani. (2022) A comprehensive review of fluidized bed drying: Sustainable design approaches, hydrodynamic and thermodynamic performance characteristics, and product quality. Sustainable Energy Technologies and Assessments 53, pages 102643.
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Gurjeewan Singh, Naveet Kaushal, Ozlem Tokusoglu & Ajay Singh. (2021) Optimization of process parameters for drying of red Grapes ( Vitis vinifera ) to raisin: A design expert laden approach . Journal of Food Processing and Preservation 46:5.
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Keqin Chen, Yujie Hu, Li Chen, Junxia Zhang, Haorong Qiao, Wanping Li, Kekun Zhang & Yulin Fang. (2022) Role of dehydration temperature on flavonoids composition and free-form volatile profile of raisins during the drying process. Food Chemistry 374, pages 131747.
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Nurhan Keskin, Ozkan Kaya, Fadime Ates, Metin Turan & Gastón Gutiérrez-Gamboa. (2022) Drying Grapes after the Application of Different Dipping Solutions: Effects on Hormones, Minerals, Vitamins, and Antioxidant Enzymes in Gök Üzüm (Vitis vinifera L.) Raisins. Plants 11:4, pages 529.
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Hajar Essalhi, Mohammed Benchrifa & Rachid Tadili. 2022. Sustainable Energy Development and Innovation. Sustainable Energy Development and Innovation 177 180 .
Ankit Srivastava, Abhishek Anand, Amritanshu Shukla, Anil Kumar, D. Buddhi & Atul Sharma. (2021) A comprehensive overview on solar grapes drying: Modeling, energy, environmental and economic analysis. Sustainable Energy Technologies and Assessments 47, pages 101513.
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Ramla Khiari, Dominique Le Meurlay, Corinne Patron, Ronan Symoneaux, Hassène Zemni, Daoued Mihoubi & Chantal Maury. (2021) Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different drying conditions. Journal of Food Measurement and Characterization 15:5, pages 4635-4651.
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Fakhreddin Salehi & Maryam Satorabi. (2021) Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying. Acta Technologica Agriculturae 24:3, pages 150-156.
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Dilip Ananda Pawar, Saroj Kumar Giri, Ajay Kumar Sharma & Nachiket Kotwaliwale. (2021) Effect of abrasive pre‐treatment on drying rate of grape berries and raisin quality. Journal of Food Processing and Preservation 45:9.
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Dong Wang, Hafiz Umer Javed, Mahnaz Kargar, Sajid Ali, Ying Shi, Abdullah & Chang-Qing Duan. (2021) Effects of drying process and time of storage on fatty acid composition in raisins. Journal of Food Measurement and Characterization 15:4, pages 2974-2983.
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Hui Xie, Wen Zhang, Shouan Han, Min Wang, Liuwei Qin, Caikasimu Aiermaike, Xinbo Guo, Shijian Bai, Guohong Wu, Ronghua Zhao, Jiang Li & Mingqi Pan. (2021) Analysis of environmental factors for production of green raisins in Liang-fang. International Journal of Food Engineering 17:7, pages 529-539.
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Prasanta Majumder, Abhijit Sinha, Rajat Gupta & Shyam S. Sablani. (2021) Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. Food and Bioprocess Technology 14:6, pages 1028-1054.
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Hafiz Umer Javed, Dong Wang, Rani Andaleeb, Muhammad Salman Zahid, Ying Shi, Saeed Akhtar, Wang Shiping & Chang-Qing Duan. (2021) Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes. Foods 10:3, pages 559.
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Arvind Patidar, Siddharth Vishwakarma & Deepoo Meena. (2021) Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes. Food Frontiers 2:1, pages 46-61.
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E. Somogyi, J. Lázár, P. Bodor & T. Kaszab. (2021) Colour of grapevine (Vitis vinifera L.) accessions influenced by the length of cold storage •. Progress in Agricultural Engineering Sciences 16:S2, pages 109-116.
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Aikaterini Papadaki, Vasiliki Kachrimanidou, Iliada K. Lappa, Effimia Eriotou, Nikolaos Sidirokastritis, Adamantia Kampioti & Nikolaos Kopsahelis. (2021) Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era. Applied Sciences 11:4, pages 1605.
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Onofrio Corona, Diego Planeta, Paola Bambina, Simone Giacosa, Maria Alessandra Paissoni, Margherita Squadrito, Fabrizio Torchio, Susana Río Segade, Luciano Cinquanta, Vincenzo Gerbi & Luca Rolle. (2020) Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.). Foods 9:5, pages 666.
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Carolina Olivati, Yara Paula de Oliveira Nishiyama, Reginaldo Teodoro de Souza, Natália Soares Janzantti, Maria Aparecida Mauro, Eleni Gomes, Isidro Hermosín-Gutiérrez, Roberto da Silva & Ellen Silva Lago-Vanzela. (2019) Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar. Food Research International 116, pages 190-199.
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Kejing An, Manqin Fu, Hao Zhang, Daobang Tang, Yujuan Xu & Gengsheng Xiao. (2019) Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer. Journal of Food Science and Technology 56:2, pages 783-791.
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Hajar Essalhi, Mohammed Benchrifa, Rachid Tadili & M.N Bargach. (2018) Experimental and theoretical analysis of drying grapes under an indirect solar dryer and in open sun. Innovative Food Science & Emerging Technologies 49, pages 58-64.
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Gokhan Bingol & Y. Onur Devres. 2018. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing 451 472 .
João Renato de Jesus Junqueira, Jefferson Luiz Gomes Corrêa, Henrique Martins de Oliveira, Ramon Ivo Soares Avelar & Leila Aparecida Salles Pio. (2017) Convective drying of cape gooseberry fruits: Effect of pretreatments on kinetics and quality parameters. LWT - Food Science and Technology 82, pages 404-410.
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Onofrio Corona, Fabrizio Torchio, Simone Giacosa, Susana Río Segade, Diego Planeta, Vincenzo Gerbi, Margherita Squadrito, Fabio Mencarelli & Luca Rolle. (2016) Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology. Food and Bioprocess Technology 9:6, pages 1060-1069.
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Xiaoxu Zhang, Jingming Li, Dong Wang, Saisai Feng & Liyan Ma. (2016) The effect of dipping pretreatment on ochratoxin A accumulation in sultanas and currants. Food Science and Biotechnology 25:3, pages 929-934.
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G. Adiletta, P. Russo, W. Senadeera & M. Di Matteo. (2016) Drying characteristics and quality of grape under physical pretreatment. Journal of Food Engineering 172, pages 9-18.
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Giuseppina Adiletta, Wijitha Senadeera, Loredana Liguori, Alessio Crescitelli, Donatella Albanese & Paola Russo. (2015) The Influence of Abrasive Pretreatment on Hot Air Drying of Grape. Food and Nutrition Sciences 06:03, pages 355-364.
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Ibrahim Doymaz. (2013) Effect of blanching temperature and dipping time on drying time of broccoli. Food Science and Technology International 20:2, pages 149-157.
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Haydar Kucuk, Aydin Kilic & Adnan Midilli. 2014. Progress in Exergy, Energy, and the Environment. Progress in Exergy, Energy, and the Environment 669 680 .
Jun-Wen Bai, Da-Wen Sun, Hong-Wei Xiao, A.S. Mujumdar & Zhen-Jiang Gao. (2013) Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science & Emerging Technologies 20, pages 230-237.
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İbrahim Doymaz. (2013) Experimental study on drying of pear slices in a convective dryer. International Journal of Food Science & Technology 48:9, pages 1909-1915.
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M. Figueiredo-González, B. Cancho-Grande & J. Simal-Gándara. (2013) Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines. Trends in Food Science & Technology 31:1, pages 36-54.
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