Drying kinetics, quality changes and shrinkage of two grape varieties of Italy
Contribuinte(s) |
Stevens, Grant Li, Qing |
---|---|
Data(s) |
04/10/2013
|
Resumo |
Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics, moisture diffusion, quality changes (colour) and shrinkage behaviour. Comparisons were made with treated and untreated grapes under constant drying condition of 50o C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same supplier to maintain the same size of grapes and same properties. An abrasive physical treatment was used as pretreatment. The drying curves were constructed and drying kinetics was calculated using several commonly available models. It was found that treated samples shows better drying characteristics than untreated samples. The objective of this study is to obtain drying kinetics which can be used to optimize the drying operations in grape drying. |
Formato |
application/pdf application/pdf |
Identificador | |
Relação |
http://eprints.qut.edu.au/65293/1/AFN-052.pdf http://eprints.qut.edu.au/65293/43/65293r.pdf Senadeera, Wijitha, Adiletta, Giuseppina, Di Matteo, Marisa, & Russo, Paola (2013) Drying kinetics, quality changes and shrinkage of two grape varieties of Italy. In Stevens, Grant & Li, Qing (Eds.) 1st Australasian Conference on Computational Mechanics (ACCM2013), 3-4 October 2013, University of Sydney, Australia. |
Direitos |
Copyright 2013 Please consult the authors |
Fonte |
School of Chemistry, Physics & Mechanical Engineering; Science & Engineering Faculty |
Palavras-Chave | #090802 Food Engineering #drying kinetics #grapes #treated #untreated |
Tipo |
Conference Item |