Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process

References

• FAO-OIV. Table and Dried grapes-FAO-OIV Focus 2016. http://www.fao.org/3/a-i7042e.pdf (accessed Apr 17, 2018).
   Google Scholar
• OIV. Statistical Report on World Vitiviniculture-2017. World Vitiviniculture Situation. http://www.oiv.int/public/medias/5479/oiv-en-bilan-2017.pdf (accessed Apr 17, 2018).
   Google Scholar
• Zemni, H.; Sghaier, A.; Khiari, R.; Chebil, S.; Ben Ismail, H.; Nefzaoui, R.; Hamdi, Z.; Lasram, S. Physicochemical, Phytochemical and Mycological Characteristics of Italia Muscat Raisins Obtained Using Different Pre-Treatment and Drying Techniques. Food Bioprocess. Technol. 2017, 10, 479–490. DOI: 10.1007/s11947-016-1837-4.
   Web of Science ®Google Scholar
• Bhat, N.R.; Desai, B.B.; Suleiman, M.K. Grapes and Raisins. In Handbook of Fruits and Fruit Processing; Sinha, N.K., Sidhu, J.S., Barta, J., Wu, J.S.B., Cano, M.P., Eds.; Wiley-Blackwell: New York, 2012; pp 447–459.
   Google Scholar
• Araya-Farias, M.; Ratti, C. Dehydration of Foods. In Advances in Food Dehydration; Ratti, C.; CRC Press, Taylor & Francis Group: New York, 2008; pp 1–36.
   Google Scholar
• Carughi, A.; Lamkinv, T.; Perelman, D. Health Benefits of Sun-Dried Raisins; Review of the Scientific Literature, California, 2008.
   Google Scholar
• Wang, J.; Mujumdar, A.S.; Mu, W.; Feng, J.; Zhang, X.; Zhang, Q.; Fang, X.-M.; Gao, Z.-J.; Xiao, H.-W. Grape Drying: Current Status and Future Trends. In Grape and Wine Biotechnology; Morata, A., Loira, I., Eds.; InTech, London, UK, 2016; pp 145–165.
   Google Scholar
• USDA. United States Department of Agriculture. Raisins: WorldMarkets and Trade. https://apps.fas.usda.gov/psdonline/circulars/raisins.pdf (accessed Apr 18, 2018).
   Google Scholar
• Williamson, G.; Carughi, A. Polyphenol Content and Health Benefits of Raisins. Nutr. Res. 2010, 30, 511–519. DOI: 10.1016/j.nutres.2010.07.005.
   PubMed Web of Science ®Google Scholar
• Bell, S.J.A.;. Review of Dietary Fiber and Health: Focus on Raisins. J. Med. Food. 2011, 14, 877–883. DOI: 10.1089/jmf.2010.0215.
   PubMed Web of Science ®Google Scholar
• Wong, A.; Young, D.A.; Emmanouil, D.E.; Wong, L.M.; Waters, A.R.; Booth, M.T. Raisins and Oral Health. J. Food Sci. 2013, 78, A26–A29. DOI: 10.1111/1750-3841.12152.
   PubMed Web of Science ®Google Scholar
• Restani, P.; Frigerio, G.; Colombo, F.; de Sousa, L.P.; Altindişli, A.; Pastor, R.F.; Lorenzo, C.D. Raisins in Human Health: A Review. BIO Web Conf. 2016, 7, 1–6. DOI: 10.1051/bioconf/20160704005.
   Google Scholar
• Carranza-Concha, J.; Benlloch, M.; Camacho, M.M.; Martínez-Navarrete, N. Effects of Drying and Pretreatment on the Nutritional and Functional Quality of Raisins. Food Bioprod. Process. 2012, 90, 243–248. DOI: 10.1016/j.fbp.2011.04.002.
   Web of Science ®Google Scholar
• Kumar Thakur, A.; Saharan, V.K.; Gupta, R.K. Drying of ‘Perlette’ Grape under Different Physical Treatment for Raisin Making. ‎J. Food Sci. Technol. 2010, 47, 626–631. DOI: 10.1007/s13197-010-0095-0.
   PubMed Web of Science ®Google Scholar
• Adiletta, G.; Russo, P.; Senadeera, W.; Di Matteo, M. Drying Characteristics and Quality of Grape under Physical Pretreatment. J. Food Eng. 2016, 172, 9–18. DOI: 10.1016/j.jfoodeng.2015.06.031.
   Web of Science ®Google Scholar
• Di Matteo, M.; Cinquanta, L.; Galiero, G.; Crescitelli, S. Effect of a Novel Physical Pretreatment Process on the Drying Kinetics of Seedless Grapes. J. Food Eng. 2000, 46, 83–89. DOI: 10.1016/S0260-8774(00)00071-6.
   Web of Science ®Google Scholar
• Doymaz, İ.; Pala, M. The Effects of Dipping Pretreatments on Air-Drying Rates of the Seedless Grapes. J. Food Eng. 2002, 52, 413–417. DOI: 10.1016/S0260-8774(01)00133-9.
   Web of Science ®Google Scholar
• Esmaiili, M.; Sotudeh-Gharebagh, R.; Mousavi, M.A.E.; Rezazadeh, G. Influence of Dipping on Thin-Layer Drying Characteristics of Seedless Grapes. Biosys. Eng. 2007, 98, 411–421. DOI: 10.1016/j.biosystemseng.2007.09.024.
   Web of Science ®Google Scholar
• Deng, L.-Z.; Mujumdar, A.S.; Zhang, Q.; Yang, X.-H.; Wang, J.; Zheng, Z.-A.; Gao, Z.-J.; Xiao, H.-W. Chemical and Physical Pretreatments of Fruits and Vegetables: Effects on Drying Characteristics and Quality Attributes – A Comprehensive Review. Crit. Rev. Food Sci. Nutr. 2017, 57, 1–25. DOI: 10.1080/10408398.2012.716800.
   PubMedGoogle Scholar
• St. George, S.D.; Cenkowski, S. Dehydration Processes for Nutraceuticals and Functional Foods. In Advances in Food Dehydration; Ratti, C., Ed.; CRC Press Taylor & Francis Group: New York, 2008; pp 285–314.
   Google Scholar
• Bai, J.-W.; Sun, D.-W.; Xiao, H.-W.; Mujumdar, A.S.; Gao, Z.-J. Novel High-Humidity Hot Air Impingement Blanching (HHAIB) Pretreatment Enhances Drying Kinetics and Color Attributes of Seedless Grapes. ‎Innov. Food Sci. Emerg. Technol. 2013, 20, 230–237. DOI: 10.1016/j.ifset.2013.08.011.
   Web of Science ®Google Scholar
• Pangavhane, D.R.; Sawhney, R.L. Review of Research and Development Work on Solar Dryers for Grape Drying. Energy Convers. Manage. 2002, 43, 45–61. DOI: 10.1016/S0196-8904(01)00006-1.
   Web of Science ®Google Scholar
• Grebitus, C.; Roosen, J.; Seitz, C. Attention and Choice: A Behavioral Economics Perspective on Food Decisions. J. Agric. Food Ind. Org. 2015, 13, 73–82.
   Google Scholar
• Jin, X.; Wu, X.; Liu, X.; Liao, M. Varietal Heterogeneity of Textural Characteristics and Their Relationship with Phenolic Ripeness of Wine Grapes. Sci. Hortic. 2017, 216, 205–214. DOI: 10.1016/j.scienta.2017.01.010.
   Web of Science ®Google Scholar
• Rustioni, L.; Maghradze, D.; Failla, O. Optical Properties of Berry Epicuticular Waxes in Four Georgian Grape Cultivars (Vitis Vinifera L.). South. Afr. J. Enol. Viticult. 2012, 33, 138–143.
   Web of Science ®Google Scholar
• Lewicki, P.P.;. Effect of Pre-Drying Treatment, Drying and Rehydration on Plant Tissue Properties: A Review. Int. J. Food Prop. 1998, 1, 1–22. DOI: 10.1080/10942919809524561.
   Web of Science ®Google Scholar
• Dincer, L.;. Sun Drying of Sultana Grapes. Drying Technol. 1996, 14, 1827–1838.
   Web of Science ®Google Scholar
• Tulasidas, T.N.; Raghavan, G.S.V.; Norris, E.R. Effects of Dipping and Washing Pre-Treatments on Microwave Drying of Grapes. J. Food Process Eng. 1996, 19, 15–24.
   Web of Science ®Google Scholar
• Mahmutoğlu, T.; Emír, F.; Saygi, Y.B. Sun/Solar Drying of Differently Treated Grapes and Storage Stability of Dried Grapes. J. Food Eng. 1996, 29, 289–300. DOI: 10.1016/0260-8774(96)00006-4.
   Web of Science ®Google Scholar
• Pangavhane, D.R.; Sawhney, R.L.; Sarsavadia, P.N. Effect of Various Dipping Pretreatment on Drying Kinetics of Thompson Seedless Grapes. J. Food Eng. 1999, 39, 211–216. DOI: 10.1016/S0260-8774(98)00168-X.
   Web of Science ®Google Scholar
• Pahlavanzadeh, H.; Basiri, A.; Zarrabi, M. Determination of Parameters and Pretreatment Solution for Grape Drying. Drying Technol. 2001, 19, 217–226.
   Web of Science ®Google Scholar
• Doymaz, İ.;. Drying Kinetics of Black Grapes Treated with Different Solutions. J. Food Eng.. 2006, 76, 212–217. DOI: 10.1016/j.jfoodeng.2005.05.009.
   Web of Science ®Google Scholar
• Doymaz, İ.; Altıner, P. Effect of Pretreatment Solution on Drying and Color Characteristics of Seedless Grapes. Food Sci. Biotechnol. 2012, 21, 43–49. DOI: 10.1007/s10068-012-0006-4.
   Web of Science ®Google Scholar
• Bingol, G.; Roberts, J.S.; Balaban, M.O.; Devres, Y.O. Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes. Drying Technol. 2012, 30, 597–606. DOI: 10.1080/07373937.2011.654020.
   Web of Science ®Google Scholar
• Singh, S.P.; Jairaj, K.S.; Kalaveerakkanavar, S. Influence of Variation in Temperature of Dipping Solution on Drying Time and Colour Parameters of Thompson Seedless Grapes. Int. J. Agric. Food Sci. 2014, 4, 36–42.
   Google Scholar
• Mandal, G.; Thakur, A.K. Preparation of Raisin from Grapes Varieties Grown in Punjab with Different Processing Treatments. Int. J. Bio-Res. Env. Agric. Sci. 2015, 1, 25–31.
   Google Scholar
• Senadeera, W.; Adilettta, G.; Di Matteo, M.; Russo, P. Drying Kinetics, Quality Changes and Shrinkage of Two Grape Varieties of Italy. Appl. Mech. Mater. 2014, 553, 362–366. DOI: 10.4028/www.scientific.net/AMM.553.362.
   Google Scholar
• Salengke, S.; Sastry, S.K. Effect of Ohmic Pretreatment on the Drying Rate of Grapes and Adsorption Isotherm of Raisins. Drying Technol. 2005, 23, 551–564. DOI: 10.1081/DRT-200054131.
   Web of Science ®Google Scholar
• Kostaropoulos, A.E.; Saravacos, G.D. Microwave Pre-Treatment for Sun-Dried Raisins. J. Food Sci. 1995, 60, 344–347. DOI: 10.1111/j.1365-2621.1995.tb05669.x.
   Web of Science ®Google Scholar
• Dev, S.R.S.; Padmini, T.; Adedeji, A.; Gariépy, Y.; Raghavan, G.S.V.; Comparative, A. Study on the Effect of Chemical, Microwave, and Pulsed Electric Pretreatments on Convective Drying and Quality of Raisins. Drying Technol. 2008, 26, 1238–1243. DOI: 10.1080/07373930802307167.
   Web of Science ®Google Scholar
• Wang, Y.; Tao, H.; Yang, J.; An, K.; Ding, S.; Zhao, D.; Wang, Z. Effect of Carbonic Maceration on Infrared Drying Kinetics and Raisin Qualities of Red Globe (Vitis Vinifera L.): A New Pre-Treatment Technology before Drying. ‎Innov. Food Sci. Emerg. Technol. 2014, 26, 462–468. DOI: 10.1016/j.ifset.2014.09.001.
   Web of Science ®Google Scholar
• Lydakis, D.; Fysarakis, I.; Papadimitriou, M.; Kolioradakis, G. Optimization Study of Sulfur Dioxide Application in Processing of Sultana Raisins. Int. J. Food Prop. 2003, 6, 393–403. DOI: 10.1081/JFP-120020117.
   Web of Science ®Google Scholar
• Zoffoli, J.P.; Latorre, B.A.; Naranjo, P. Hairline, a Postharvest Cracking Disorder in Table Grapes Induced by Sulfur Dioxide. Postharvest Biol. Technol. 2008, 47, 90–97. DOI: 10.1016/j.postharvbio.2007.06.013.
   Web of Science ®Google Scholar
• Christensen, L.P.; Peacock, W.L. Harvesting and Handling. In Raisin Production Manual; Christensen, L.P., Ed.; University of California, Agricultural and Natural Resources: Oakland, CA, 2000; pp 193–206.
   Google Scholar
• Riva, M.; Peri, C. Kinetics of Sun and Air Drying of Different Varieties of Seedless Grapes. Int. J. Food Sci. Tech. 1986, 21, 199–208. DOI: 10.1111/j.1365-2621.1986.tb00441.x.
   Google Scholar
• Farahbakhsh, E.; Pakbin, B.; Mahmoudi, R.; Katiraee, F.; Kohannia, N.; Valizade, S. Microbiological Quality of Raisin Dried by Different Methods. Int. J. Food Nutr. Saf. 2015, 6, 62–66.
   Google Scholar
• Rahman, M.S.; Perera, C.O. Drying and Food Preservation. In Handbook of Food Preservation, 2nd ed.; Rahman, M.S., Ed.; CRC Press: Boca Raton, 2007; pp 404–432.
   Google Scholar
• Radler, F.;. The Prevention of Browning during Drying by the Cold Dipping Treatment of Sultana Grapes. J. Sci. Food Agric. 1964, 15, 864–869. DOI: 10.1002/(ISSN)1097-0010.
   Web of Science ®Google Scholar
• Grncarevic, M.; Hawker, J.S. Browning of Sultana Grape Berries during Drying. J. Sci. Food Agric. 1971, 22, 270–272. DOI: 10.1002/(ISSN)1097-0010.
   Web of Science ®Google Scholar
• Liu, L.; Wang, Y.; Zhao, D.; An, K.; Ding, S.; Wang, Z. Effect of Carbonic Maceration Pre-Treatment on Drying Kinetics of Chilli (Capsicum Annuum L.) Flesh and Quality of Dried Product. Food Bioprocess. Technol. 2014, 7, 2516–2527. DOI: 10.1007/s11947-014-1253-6.
   Web of Science ®Google Scholar
• Xiao, H.-W.; Pan, Z.; Deng, L.-Z.; El-Mashad, H.M.; Yang, X.-H.; Mujumdar, A.S.; Gao, Z.-J.; Zhang, Q. Recent Developments and Trends in Thermal Blanching – A Comprehensive Review. Inf. Process. Agric. 2017, 4, 101–127.
   Google Scholar
• Karathanos, V.T.; Belessiotis, V.G. Sun and Artificial Air Drying Kinetics of Some Agricultural Products. J. Food Eng. 1997, 31, 35–46. DOI: 10.1016/S0260-8774(96)00050-7.
   Web of Science ®Google Scholar
• Fadhel, A.; Kooli, S.; Farhat, A.; Bellghith, A. Study of the Solar Drying of Grapes by Three Different Processes. Desalination. 2005, 185, 535–541. DOI: 10.1016/j.desal.2005.05.012.
   Web of Science ®Google Scholar
• Doymaz, İ.;. Sun Drying of Seedless and Seeded Grapes. ‎J. Food Sci. Technol. 2012, 49, 214–220. DOI: 10.1007/s13197-011-0272-9.
   PubMed Web of Science ®Google Scholar
• El-Sebaii, A.A.; Aboul-Enein, S.; Ramadan, M.R.I.; El-Gohary, H.G. Experimental Investigation of an Indirect Type Natural Convection Solar Dryer. Energy Convers. Manage. 2002, 43, 2251–2266. DOI: 10.1016/S0196-8904(01)00152-2.
   Web of Science ®Google Scholar
• Rathore, N.S.; Panwar, N.L. Experimental Studies on Hemi Cylindrical Walk-In Type Solar Tunnel Dryer for Grape Drying. Appl. Energy. 2010, 87, 2764–2767. DOI: 10.1016/j.apenergy.2010.03.014.
   Web of Science ®Google Scholar
• Is̨Çi, B.; Altındişli, A. Drying of Vitis Vinifera L. Cv “Sultanina” in Tunnel Solar Drier. BIO Web Conf. 2015, 5-01016, 1–4.
   Google Scholar
• Tulasidas, T.N.; Ratti, C.; Raghavan, G.S.V. Modelling of Microwave Drying of Grapes. Can. Agric. Eng. 1997, 39, 57–67.
   Google Scholar
• Wang, J.; Mu, W.-S.; Fang, X.-M.; Mujumdar, A.S.; Yang, X.-H.; Xue, L.-Y.; Xie, L.; Xiao, H.-W.; Gao, Z.-J.; Zhang, Q. Pulsed Vacuum Drying of Thompson Seedless Grape: Effects of Berry Ripeness on Physicochemical Properties and Drying Characteristic. Food Bioprod. Process. 2017, 106, 117–126. DOI: 10.1016/j.fbp.2017.09.003.
   Web of Science ®Google Scholar
• Clary, C.D.; Mejia-Meza, E.; Wang, S.; Petrucci, V.E. Improving Grape Quality Using Microwave Vacuum Drying Associated with Temperature Control. J. Food Sci. 2007, 72, E023–E028. DOI: 10.1111/j.1750-3841.2006.00234.x.
   PubMed Web of Science ®Google Scholar
• Kassem, A.S.; Shokr, A.Z.; El-Mahdy, A.R.; Aboukarima, A.M.; Hamed, E.Y. Comparison of Drying Characteristics of Thompson Seedless Grapes Using Combined Microwave Oven and Hot Air Drying. J. Saud. Soc. Agric. Sci. 2011, 10, 33–40.
   Google Scholar
• Çağlar, A.; Toğrul, İ.T.; Toğrul, H. Moisture and Thermal Diffusivity of Seedless Grape under Infrared Drying. Food Bioprod. Process. 2009, 87, 292–300. DOI: 10.1016/j.fbp.2009.01.003.
   Web of Science ®Google Scholar
• Maisnam, D.; Rasane, P.; Dey, A.; Kaur, S.; Sarma, C. Recent Advances in Conventional Drying of Foods. J. Food Technol. Pres. 2017, 1, 25–34.
   Google Scholar
• Singh, S.P.; Jairaj, K.S.; Srikant, K. Universal Drying Rate Constant of Seedless Grapes: A Review. Renew. Sust. Energy Rev. 2012, 16, 6295–6302. DOI: 10.1016/j.rser.2012.07.011.
   Web of Science ®Google Scholar
• Barbosa-Cánovas, G.V.; Juliano, P. Desorption Phenomena in Food Dehydration Processes. In Water Activity in Foods; Barbosa-Cánovas, G.V., Schmidt, A.J.F.S.J., Labuza, T.P., Eds.;  USA, 2008; pp 313–340.
   Google Scholar
• Esmaiili, M.; Rezazadeh, G.; Sotudeh-Gharebagh, R.; Tahmasebi, A. Modeling of the Seedless Grape Grying Process Using the Generalized Differential Quadrature Method. Chem. Eng. Technol. 2007, 30, 168–175. DOI: 10.1002/ceat.200600151.
   Web of Science ®Google Scholar
• Ayensu, A.;. Dehydration of Food Crops Using a Solar Dryer with Convective Heat Flow. Sol. Energy. 1997, 59, 121–126.
   Web of Science ®Google Scholar
• Henderson, S.M.; Pabis, S. Grain Drying Theory. II. Temperature effects on drying coefficients. J. Agric. Eng. Res. 1961, 6, 169–174.
   Google Scholar
• Karathanos, V.T.;. Determination of Water Content of Dried Fruits by Drying Kinetics. J. Food Eng. 1999, 39, 337–344.
   Web of Science ®Google Scholar
• Gamea, G.R.; Taha, A.T. Mathematical Model of Grapes Solar Drying. J. Appl. Sci. Res. 2012, 8, 5708–5723.
   Google Scholar
• Kingsly, R.P.; Goyal, R.K.; Manikantan, M.R.; Ilyas, S.M. Effects of Pretreatments and Drying Air Temperature on Drying Behaviour of Peach Slice. Int. J. Food Sci. Tech. 2007, 42, 65–69.
   Web of Science ®Google Scholar
• Akpinar, E.K.;. Mathematical Modelling and Experimental Investigation on Sun and Solar Drying of White Mulberry. Journal of Mechanical Science and Technology. 2008, 22, 1544–1553.
   Web of Science ®Google Scholar
• Yaldiz, O.; Ertekin, C.; Uzun, H.I. Mathematical Modeling of Thin Layer Solar Drying of Sultana Grapes. Energy. 2001, 26, 457–465.
   Web of Science ®Google Scholar
• Midilli, A.; Kucuk, H. Mathematical Modeling of Thin Layer Drying of Pistachio by Using Solar Energy. Energy Convers. Manage. 2003, 44, 1111–1122.
   Web of Science ®Google Scholar
• Verma, L.R.; Bucklin, R.A.; Endan, J.B.; Wratten, F.T. Effects of Drying Air Parameters on Rice Drying Models. Trans. ASAE. 1985, 28, 296–301.
   Google Scholar
• Wang, C.Y.; Singh, R.P. A Single Layer Drying Equation for Rough Rice. Trans. ASAE. 1978, Paper no. 78–3001, 21.
   Google Scholar
• Maroulis, Z.B.; Tsami, E.; Marinos-Kouris, D.; Saravacos, G.D. Application of the GAB Model to the Moisture Sorption Isotherms for Dried Fruits. J. Food Eng. 1988, 7, 63–78.
   Google Scholar
• Jairaj, K.S.; Singh, S.P.; Srikant, K. A Review of Solar Dryers Developed for Grape Drying. Sol. Energy. 2009, 83, 1698–1712. DOI: 10.1016/j.solener.2009.06.008.
   Web of Science ®Google Scholar
• Prakash, O.; Kumar, A. Historical Review and Recent Trends in Solar Drying Systems. Int. J. Green Energy. 2013, 10, 690–738. DOI: 10.1080/15435075.2012.727113.
   Web of Science ®Google Scholar
• Mustayen, A.G.M.B.; Mekhilef, S.; Saidur, R. Performance Study of Different Solar Dryers: A Review. Renew. Sust. Energy Rev. 2014, 34, 463–470. DOI: 10.1016/j.rser.2014.03.020.
   Web of Science ®Google Scholar
• Michailidis, P.A.; Krokida, M.K. Drying and Dehydration Processes in Food Preservation and Processing. In Conventional and Advanced Food Processing Technologies; Bhattacharya, S.; John Wiley & Sons, Ltd: UK, 2014; pp 1–32.
   Google Scholar
• Rattanadecho, P.; Makul, N. Microwave-Assisted Drying: A Review of the State-Of-The-Art. Drying Technol. 2016, 34, 1–38. DOI: 10.1080/07373937.2014.957764.
   Web of Science ®Google Scholar
• Parikh, D.;. Vacuum Drying: Basics and Application. Chem. Eng. (New York). 2015, 122, 48–54.
   Web of Science ®Google Scholar
• Riadh, M.H.; Ahmad, S.A.B.; Marhaban, M.H.; Soh, A.C. Infrared Heating in Food Drying: An Overview. Drying Technol. 2015, 33, 322–335. DOI: 10.1080/07373937.2014.951124.
   Web of Science ®Google Scholar
• Krishnamurthy, K.; Khurana, H.K.; Soojin, J.; Irudayaraj, J.; Demirci, A. Infrared Heating in Food Processing: An Overview. Compr. Rev. Food Sci. F. 2008, 7, 2–13. DOI: 10.1111/j.1541-4337.2007.00024.x.
   Web of Science ®Google Scholar
• Tulasidas, T.;. Combined Convective and Microwave Drying of Grapes. Drying Technol. 1995, 13, 1029–1031. DOI: 10.1080/07373939508917001.
   Web of Science ®Google Scholar
• Tulasidas, T.N.; Raghavan, V.; Norris, E.R. Microwave and Convective Drying of Grapes. Trans. ASAE. 1993, 36, 1861–1865. DOI: 10.13031/2013.28534.
   Google Scholar
• Tulasidas, T.N.; Raghavan, G.S.V.; Mujumdar, A.S. Microwave Drying of Grapes in a Single Mode Cavity at 2450 Mhz - 11: Quality and Energy Aspects. Drying Technol. 1995, 13, 1973–1992. DOI: 10.1080/07373939508917059.
   Web of Science ®Google Scholar
• Karagianni, P.; Tsakiridou, E.; Tsakiridou, H.; Mattas, K. Consumer Perceptions about Fruit and Vegetable Quality Attributes: Evidence from a Greek Survey. Acta Hortic. 2003, 604, 345–352. DOI: 10.17660/ActaHortic.2003.604.36.
   Google Scholar
• Omolola, A.O.; Jideani, A.I.O.; Kapila, P.F. Quality Properties of Fruits as Affected by Drying Operation. Crit. Rev. Food Sci. Nutr. 2017, 57, 95–108. DOI: 10.1080/10408398.2013.859563.
   PubMed Web of Science ®Google Scholar
• Su, Y.; Zhang, M.; Mujumdar, A.S. Recent Developments in Smart Drying Technology. Drying Technol. 2015, 33, 260–276. DOI: 10.1080/07373937.2014.985382.
   Web of Science ®Google Scholar
• Angulo, O.; Fidelibus, M.W.; Heymann, H. Grape Cultivar and Drying Method Affect Sensory Characteristics and Consumer Preference of Raisins. J. Sci. Food Agric. 2007, 87, 865–870. DOI: 10.1002/(ISSN)1097-0010.
   Web of Science ®Google Scholar
• Serratosa, M.P.; Lopez-Toledano, A.; Merida, J.; Medina, M. Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez. J. Agric. Food Chem. 2008, 56, 2810–2816. DOI: 10.1021/jf073278k.
   PubMed Web of Science ®Google Scholar
• Barrett, D.M.; Beaulieu, J.C.; Shewfelt, R. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Crit. Rev. Food Sci. Nutr. 2010, 50, 369–389. DOI: 10.1080/10408391003626322.
   PubMed Web of Science ®Google Scholar
• Guiné, R.P.F.; Almeida, I.C.; Correia, A.C.; Gonçalves, F.J. Evaluation of the Physical, Chemical and Sensory Properties of Raisins Produced from Grapes of the Cultivar Crimson. J. Food Meas. Charact. 2015, 9, 337–346. DOI: 10.1007/s11694-015-9241-8.
   Web of Science ®Google Scholar
• Queiroz, C.; Mendes Lopes, M.L.; Fialho, E.; Valente-Mesquita, V.L. Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control. Food Rev. Int. 2008, 24, 361–375. DOI: 10.1080/87559120802089332.
   Web of Science ®Google Scholar
• Ortiz-García-Carrasco, B.; Yañez-Mota, E.; Pacheco-Aguirre, F.M.; Ruiz-Espinosa, H.; García-Alvarado, M.A.; Cortés-Zavaleta, O.; Ruiz-López, I.I. Drying of Shrinkable Food Products: Appraisal of Deformation Behavior and Moisture Diffusivity Estimation under Isotropic Shrinkage. J. Food Eng. 2015, 144, 138–147. DOI: 10.1016/j.jfoodeng.2014.07.022.
   Web of Science ®Google Scholar
• Ratti, C.;. Shrinkage during Drying of Foodstuffs. J. Food Eng. 1994, 23, 91–105. DOI: 10.1016/0260-8774(94)90125-2.
   Web of Science ®Google Scholar
• Simal, S.; Mulet, A.; Catala, P.J.; Canellas, J.; Rossello, C. Moving Boundary Model For Simulating Moisture Movement In Grapes. J. Food Sci. 1996, 61, 157–160. DOI: 10.1111/j.1365-2621.1996.tb14748.x.
   Web of Science ®Google Scholar
• Mayor, L.; Sereno, A.M. Modelling Shrinkage during Convective Drying of Food Materials: A Review. J. Food Eng. 2004, 61, 373–386. DOI: 10.1016/S0260-8774(03)00144-4.
   Web of Science ®Google Scholar
• Michailidis, P.A.; Krokida, M.K.; Rahman, M.S. Data and Models of Density, Shrinkage, and Porosity. In Food Properties Handbook, 2nd ed.; Rahman, M.S., Ed.; CRC Press Taylor & Francis Group: New York, 2009; pp 418–499.
   Google Scholar
• Azzouz, S.; Hermassi, I.; Toujani, M.; Belghith, A. Effect of Drying Temperature on the Rheological Characteristics of Dried Seedless Grapes. Food Bioprod. Process. 2016, 100, 246–254. DOI: 10.1016/j.fbp.2016.07.002.
   Web of Science ®Google Scholar
• Behroozi Khazaei, N.; Tavakoli, T.; Ghassemian, H.; Khoshtaghaza, M.H.; Banakar, A. Applied Machine Vision and Artificial Neural Network for Modeling and Controlling of the Grape Drying Process. Comput. Electron. Agric. 2013, 98, 205–213. DOI: 10.1016/j.compag.2013.08.010.
   Web of Science ®Google Scholar
• Gabas, A.L.; Menegalli, F.C.; Telis-Romero, J. Effect of Chemical Pretreatment on the Physical Properties of Dehydrated Grapes. Drying Technol. 1999, 17, 1215–1226. DOI: 10.1080/07373939908917606.
   Web of Science ®Google Scholar
• Azzouz, S.; Guizani, A.; Jomaa, W.; Belghith, A. Moisture Diffusivity and Drying Kinetic Equation of Convective Drying of Grapes. J. Food Eng. 2002, 55, 323–330. DOI: 10.1016/S0260-8774(02)00109-7.
   Web of Science ®Google Scholar
• Bennamoun, L.; Belhamri, A. Numerical Simulation of Drying under Variable External Conditions: Application to Solar Drying of Seedless Grapes. J. Food Eng. 2006, 76, 179–187. DOI: 10.1016/j.jfoodeng.2005.05.005.
   Web of Science ®Google Scholar
• McMinn, W.A.M.; Magee, T.R.A. Quality and Physical Structure of a Dehydrated Starch-Based System. Drying Technol.. 1997, 15, 1961–1971. DOI: 10.1080/07373939708917341.
   Web of Science ®Google Scholar
• Yan, Z.; Sousa-Gallagher, M.J.; Oliveira, F.A.R. Shrinkage and Porosity of Banana, Pineapple and Mango Slices during Air-Drying. J. Food Eng. 2008, 84, 430–440. DOI: 10.1016/j.jfoodeng.2007.06.004.
   Web of Science ®Google Scholar
• Yadollahinia, A.; Latifi, A.; Mahdavi, R. New Method for Determination of Potato Slice Shrinkage during Drying. Comput. Electron. Agric. 2009, 65, 268–274. DOI: 10.1016/j.compag.2008.11.003.
   Web of Science ®Google Scholar
• Adiletta, G.; Senadeera, W.; Liguori, L.; Crescitelli, A.; Albanese, D.; Russo, P. The Influence of Abrasive Pretreatment on Hot Air Drying of Grape. Food and Nutrition Sciences. 2015, 6, 355–364. DOI: 10.4236/fns.2015.63036.
   Google Scholar
• Xiao, H.-W.; Pang, C.-L.; Wang, L.-H.; Bai, J.-W.; Yang, W.-X.; Gao, Z.-J. Drying Kinetics and Quality of Monukka Seedless Grapes Dried in an Air-Impingement Jet Dryer. Biosys. Eng. 2010, 105, 233–240. DOI: 10.1016/j.biosystemseng.2009.11.001.
   Web of Science ®Google Scholar
• Rybka, A.C.P.; De Freitas, S.T.; Netto, A.F.; Biasoto, A.C.T. Central Composite Rotatable Design Approach to Optimize ‘Italia’ Raisin Drying Conditions. Comun. Sci. 2015, 6, 454–462. DOI: 10.14295/cs.v6i4.993.
   Google Scholar
• Bhat, N.R.; Desai, B.B.; Suleiman, M.K. Flavor in Grapes: Its Characterization and Commercial Applications. In Handbook of Fruit and Vegetable Flavors; Hui, Y.H., Ed.; John Wiley & Sons, Inc: New Jersey, 2010; pp 279–302.
   Google Scholar
• Longo, M.A.; Sanromán, M.A. Vegetable Flavors from Cell Culture. In Handbook of Fruit and Vegetable Flavors; Hui, Y.H.; John Wiley & Sons, Inc. Hoboken, New Jersey, 2010; pp 663–680.
   Google Scholar
• Ramshaw, E.H.; Hardy, P.J. Volatile Compounds in Dried Grapes. J. Sci. Food Agric. 1969, 20, 619–621. DOI: 10.1002/(ISSN)1097-0010.
   Web of Science ®Google Scholar
• Buttery, R.; Seifert, R.M.; Ling, L.C.; Soderstrom, E.I.; Yerington, A.P. Raisin and Dried Fig Volatile Components: Possible Insect Attractants. J. Am. Chem. Soc. (USA). 1981, 4, 29–41.
   Google Scholar
• Wang, D.; Cai, J.; Zhu, B.-Q.; Wu, G.-F.; Duan, C.-Q.; Chen, G.; Shi, Y. Study of Free and Glycosidically Bound Volatile Compounds in Air-Dried Raisins from Three Seedless Grape Varieties Using HS–SPME with GC–MS. Food Chem. 2015, 177, 346–353. DOI: 10.1016/j.foodchem.2015.01.018.
   PubMed Web of Science ®Google Scholar
• Wang, D.; Duan, C.-Q.; Shi, Y.; Zhu, B.-Q.; Javed, H.U.; Wang, J. Free and Glycosidically Bound Volatile Compounds in Sun-Dried Raisins Made from Different Fragrance Intensities Grape Varieties Using a Validated HS-SPME with GC–MS Method. Food Chem. 2017, 228, 125–135. DOI: 10.1016/j.foodchem.2017.01.153.
   PubMed Web of Science ®Google Scholar
• Bhouri, A.M.; Flamini, G.; Chraief, I.; Hammami, M. Aromatic Compounds and Soluble Carbohydrate Profiles of Different Varieties of Tunisian Raisin (Vitis Vinifera L.). Int. J. Food Prop. 2016, 19, 339–350. DOI: 10.1080/10942912.2015.1027920.
   Web of Science ®Google Scholar
• Baek, H.H.; Cadwallader, K.R.; Marroquin, E.; Silva, J.L. Identification of Predominant Aroma Compounds in Muscadine Grape Juice. J. Food Sci. 1997, 62, 249–252. DOI: 10.1111/j.1365-2621.1997.tb03978.x.
   Web of Science ®Google Scholar
• Dunlevy, J.D.; Kalua, C.M.; Keyzers, R.A.; Boss, P.K. The Production of Flavour & Aroma Compounds in Grape Berries. In Grapevine Molecular Physiology & Biotechnology; Roubelakis-Angelakis, K.A.; Springer Dordrecht, Netherlands, 2009; pp 293–340.
   Google Scholar
• González-Barreiro, C.; Rial-Otero, R.; Cancho-Grande, B.; Simal-Gándara, J. Wine Aroma Compounds in Grapes: A Critical Review. Crit. Rev. Food Sci. Nutr. 2015, 55, 202–218. DOI: 10.1080/10408398.2011.650336.
   PubMed Web of Science ®Google Scholar
• Ilc, T.; Werck-Reichhart, D.; Navrot, N. Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma. Front. Plant Sci. 2016, 7, 1–15. DOI: 10.3389/fpls.2016.00001.
   PubMed Web of Science ®Google Scholar
• Jelen, H.;. Specificity of Food Odorants. In Food Flavors Chemical, Sensory and Technological Properties; Jelen, H., Ed.; CRC Press Taylor & Francis Group: New York, 2012; pp 1–18.
   Google Scholar
• Tan, Z.-W.; Yu, A.-N. Volatiles from the Maillard Reaction of L-Ascorbic Acid with L-Glutamic Acid/L-aspartic Acid at Different Reaction Times and Temperatures. Asia-Pac. J. Chem. Eng. 2012, 7, 563–571. DOI: 10.1002/apj.607.
   Web of Science ®Google Scholar
• Biniecka, M.; Caroli, S. Analytical Methods for the Quantification of Volatile Aromatic Compounds. Trends Analyt. Chem. 2011, 30, 1756–1770. DOI: 10.1016/j.trac.2011.06.015.
   Web of Science ®Google Scholar
• Delahunty, C.M.; Eyres, G.; Dufour, J.P. Gas Chromatography-Olfactometry. J. Sep. Sci. 2006, 29, 2107–2125.
   PubMed Web of Science ®Google Scholar
• van Boekel, M.A.J.S.;. Formation of Flavour Compounds in the Maillard Reaction. Biotechnol. Adv. 2006, 24, 230–233. DOI: 10.1016/j.biotechadv.2005.11.004.
   PubMed Web of Science ®Google Scholar
• USDA. Basic Report: 09298, Raisins, Seedless, National Nutrient Database for Standard Reference Release 28, United States Department of Agriculture, Agricultural Service. https://ndb.nal.usda.gov/ndb/foods/show/2371 (accessed Sep 15, 2017).
   Google Scholar
• Buttery, R.G.;. Volatile Aroma/Flavor Components of Raisins (Dried Grapes). In Handbook of Fruit and Vegetable Flavors; Hui, Y.H., Ed.; John Wiley & Sons, Inc.: New Jersey, 2010; pp 549–556.
   Google Scholar
• Corzo-Martínez, M.; Corzo, N.; Villamiel, M.; del Castillo, M.D. Browning Reactions. In Food Biochemistry and Food Processing; Benjamin, S.; Leo, N.; Gopinadhan, P.; Soottawat, B.; Wiley-Blackwell, USA, 2012; pp 56–83.
   Google Scholar
• Wen, Y.-Q.; Zhong, G.-Y.; Gao, Y.; Lan, Y.-B.; Duan, C.-Q.; Pan, Q.-H. Using the Combined Analysis of Transcripts and Metabolites to Propose Key Genes for Differential Terpene Accumulation across Two Regions. BMC Plant Biol. 2015, 15, 1–22. DOI: 10.1186/s12870-014-0410-4.
   PubMed Web of Science ®Google Scholar
• Crowley, S.; O’Mahony, J. Drying: Effect on Nutrients, Composition and Health. In Encyclopedia of Food and Health; Caballero, B., Finglas, P.M., Toldra, F., Eds.; Elsevier: UK, 2016; pp 439–445.
   Google Scholar
• Meng, J.; Fang, Y.; Zhang, A.; Chen, S.; Xu, T.; Ren, Z.; Han, G.; Liu, J.; Li, H.; Zhang, Z.; Wang, H. Phenolic Content and Antioxidant Capacity of Chinese Raisins Produced in Xinjiang Province. Food Res. Int. 2011, 44, 2830–2836. DOI: 10.1016/j.foodres.2011.06.032.
   Web of Science ®Google Scholar
• Shahidi, F.; Tan, Z. Raisins: Processing, Phytochemicals, and Health Benefits. In Dried Fruits; Alasalvar, C., Shahidi, F., Eds.; Blackwell Publishing Ltd: USA, 2013; pp 372–392.
   Google Scholar
• Ghrairi, F.; Lahouar, L.; Amira, E.A.; Brahmi, F.; Ferchichi, A.; Achour, L.; Said, S. Physicochemical Composition of Different Varieties of Raisins (Vitis Vinifera L.). from Tunisia. Ind. Crops Prod. 2013, 43, 73–77. DOI: 10.1016/j.indcrop.2012.07.008.
   Web of Science ®Google Scholar
• Marquez, A.; Perez-Serratosa, M.; Varo, M.A.; Merida, J. Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo Grapes. J. Agric. Food Chem. 2014, 62, 7897–7902. DOI: 10.1021/jf502235b.
   PubMed Web of Science ®Google Scholar
• Chang, S.K.; Alasalvar, C.; Shahidi, F. Review of Dried Fruits: Phytochemicals, Antioxidant Efficacies, and Health Benefits. J. Funct. Foods. 2016, 21, 113–132. DOI: 10.1016/j.jff.2015.11.034.
   Web of Science ®Google Scholar
• Karadeniz, F.; Durst, R.W.; Wrolstad, R.E. Polyphenolic Composition of Raisins. J. Agric. Food Chem. 2000, 48, 5343–5350.
   PubMed Web of Science ®Google Scholar
• Parker, T.L.; Wang, X.H.; Pazmiño, J.; Engeseth, N.J. Antioxidant Capacity and Phenolic Content of Grapes, Sun-Dried Raisins, and Golden Raisins and Their Effect on Ex Vivo Serum Antioxidant Capacity. J. Agric. Food Chem. 2007, 55, 8472–8477. DOI: 10.1021/jf071468p.
   PubMed Web of Science ®Google Scholar
• Fabani, M.P.; Baroni, M.V.; Luna, L.; Lingua, M.S.; Monferran, M.V.; Paños, H.; Tapia, A.; Wunderlin, D.A.; Feresin, G.E. Changes in the Phenolic Profile of Argentinean Fresh Grapes during Production of Sun-Dried Raisins. J. Food Compost. Anal. 2017, 58, 23–32. DOI: 10.1016/j.jfca.2017.01.006.
   Web of Science ®Google Scholar
• Magalhães, M.; Santos, D.; Castro, S.M.; Silva, C.L.M. Nuts and Dried Fruits Potential as Functional Foods. In Functional Properties of Traditional Foods; Kristbergsson, K., Ötles, S., Eds.; Springer US: Boston, 2016; pp 293–307.
   Google Scholar
• Sablani, S.S.;. Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality. Drying Technol. 2006, 24, 123–135. DOI: 10.1080/07373930600558904.
   Web of Science ®Google Scholar
• Alasalvar, C.; Shahidi, F. Composition, Phytochemicals, and Beneficial Health Effects of Dried Fruits: An Overview. In Dried Fruits Phytochemicals and Health Effects; Alasalvar, C.; Shahidi, F.; Blackwell Publishing Ltd., USA, 2013; pp 1–18.
   Google Scholar
• Benlloch-Tinoco, M.; Carranza-Concha, J.; Camacho, M.M.; Martínez-Navarrete, N. Production of Raisins and Its Impact on Active Compounds A2. In Processing and Impact on Active Components in Food; Preedy, V., Ed.; Elsevier: London, 2015; pp 181–187.
   Google Scholar
• Offen, W.; Martinez-Fleites, C.; Yang, M.; Kiat-Lim, E.; Davis, B.G.; Tarling, C.A.; Ford, C.M.; Bowles, D.J.; Davies, G.J. Structure of a Flavonoid Glucosyltransferase Reveals the Basis for Plant Natural Product Modification. EMBO J. 2006, 25, 1396–1405. DOI: 10.1038/sj.emboj.7600970.
   PubMed Web of Science ®Google Scholar
• He, F.; Mu, L.; Yan, G.-L.; Liang, -N.-N.; Pan, Q.-H.; Wang, J.; Reeves, M.J.; Duan, C.-Q. Biosynthesis of Anthocyanins and Their Regulation in Colored Grapes. Molecul. 2010, 15, 9057–9091.
   PubMed Web of Science ®Google Scholar
• Serrano, A.; Espinoza, C.; Armijo, G.; Inostroza-Blancheteau, C.; Poblete, E.; Meyer-Regueiro, C.; Arce, A.; Parada, F.; Santibáñez, C.; Arce-Johnson, P. Omics Approaches for Understanding Grapevine Berry Development: Regulatory Networks Associated with Endogenous Processes and Environmental Responses. Front. Plant Sci. 2017, 8, 1–15.
   PubMed Web of Science ®Google Scholar
• Kelebek, H.; Jourdes, M.; Selli, S.; Teissedre, P.-L. Comparative Evaluation of the Phenolic Content and Antioxidant Capacity of Sun-Dried Raisins. J. Sci. Food Agric. 2013, 93, 2963–2972.
   PubMed Web of Science ®Google Scholar
• Marquez, A.; Serratosa, M.P.; Lopez-Toledano, A.; Merida, J. Colour and Phenolic Compounds in Sweet Red Wines from Merlot and Tempranillo Grapes Chamber-Dried under Controlled Conditions. Food Chem. 2012, 130, 111–120.
   Web of Science ®Google Scholar
• Ostry, V.; Ruprich, J.S. Raisins, Ochratoxin A and Human Health. Mycotoxin Res. 2002, 18, 178–182.
   PubMedGoogle Scholar
• Möller, T.E.; Nyberg, M. Ochratoxin A in Raisins and Currants: Basic Extraction Procedure Used in Two Small Marketing Surveys of the Occurrence and Control of the Heterogeneity of the Toxins in Samples. Food Addit. Contam. 2003, 20, 1072–1076.
   PubMed Web of Science ®Google Scholar
• Valero, A.; Marín, S.; Ramos, A.J.; Sanchis, V. Ochratoxin A-Producing Species in Grapes and Sun-Dried Grapes and Their Relation to Ecophysiological Factors. Lett. Appl. Microbiol. 2005, 41, 196–201.
   PubMed Web of Science ®Google Scholar
• Iamanaka, B.T.; Taniwaki, M.H.; Menezes, H.C.; Vicente, E.; Fungaro, M.H.P. Incidence of Toxigenic Fungi and Ochratoxin A in Dried Fruits Sold in Brazil. Food Addit. Contam. 2005, 22, 1258–1263.
   PubMed Web of Science ®Google Scholar
• Çağlarirmak, N.;. Ochratoxin A, Hydroxymethylfurfural and Vitamin C Levels of Sun-Dried Grapes and Sultanas. J. Food Process. Preserv. 2006, 30, 549–562.
   Web of Science ®Google Scholar
• Karami-Osboo, R.; Miri, R.; Javidnia, K.; Kobarfard, F.; AliAbadi, M.H.S.; Maham, M. A Validated Dispersive Liquid-Liquid Microextraction Method for Extraction of Ochratoxin A from Raisin Samples. ‎J. Food Sci. Technol. 2015, 52, 2440–2445.
   PubMed Web of Science ®Google Scholar
• Masood, M.; Iqbal, S.Z.; Asi, M.R.; Malik, N. Natural Occurrence of Aflatoxins in Dry Fruits and Edible Nuts. Food Control. 2015, 55, 62–65.
   Web of Science ®Google Scholar
• Heshmati, A.; Mozaffari Nejad, A.S. Ochratoxin A in Dried Grapes in Hamadan Province, Iran. Food Additives Contaminants: Part. B. 2015, 8, 255–259.
   PubMed Web of Science ®Google Scholar
• Palumbo, J.D.; O’Keeffe, T.L.; Ho, Y.S.; Santillan, C.J. Occurrence of Ochratoxin A Contamination and Detection of Ochratoxigenic Aspergillus Species in Retail Samples of Dried Fruits and Nuts. J. Food Prot. 2015, 78, 836–842.
   PubMed Web of Science ®Google Scholar
• Asghar, M.A.; Ahmed, A.; Iqbal, J. Aflatoxins and Ochratoxin A in Export Quality Raisins Collected from Different Areas of Pakistan. Food Additives Contaminants: Part. B. 2016, 9, 51–58.
   PubMed Web of Science ®Google Scholar
• Zhang, X.; Li, J.; Wang, D.; Feng, S.; Ma, L. The Effect of Dipping Pretreatment on Ochratoxin A Accumulation in Sultanas and Currants. Food Sci. Biotechnol. 2016, 25, 929–934.
   PubMed Web of Science ®Google Scholar
• McCoy, S.; Chang, J.W.; McNamara, K.T.; Oliver, H.F.; Deering, A.J. Quality and Safety Attributes of Afghan Raisins before and after Processing. Food Science and Nutrition. 2015, 3, 56–64.
   Google Scholar