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

Abstract

Thompson seedless grapes (Vitis vinifera) were pretreated in potassium carbonate and ethyl oleate solutions for 1, 2, and 3 min at 30, 40, 50, and 60°C and dried in a convective air dryer at 60°C. The effect of dipping time and solution temperature on drying rate and color kinetics were investigated. Grapes dipped into the solution at 60°C for 2 and 3 min had the fastest drying rate. Among the seven semi theoretical models compared, the Midilli equation best described the drying curves of grapes for all dipping pretreatments. Color data were obtained using a machine vision system in CIE L*a*b* color space. Regardless of the dipping time and temperature applied, all raisins had varying degrees of brown coloring. At all dipping times and temperatures the highest R ² value was obtained for a* values, which followed zero-order reaction kinetics during drying.

Keywords:

• Color
• Diffusivity
• Ethyl oleate
• Raisin
• Shrinkage