Grape Drying: A Review

Esmaiili, Mohsen; Sotudeh‐Gharebagh, Rahmat; Cronin, Kevin; Mousavi, Mohammad; Rezazadeh, Ghader

doi:10.1080/87559120701418335

Cited by 70 publications

(63 citation statements)

References 73 publications

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“…The grape drying method (off-vine and on-vine drying) and the different chemical pretreatments often used to increase dehydration rate influence the appearance attributes and sensory characteristics of dried grapes (Vasquez et al 1997, Angulo et al 2007, Esmaiili et al 2007). Thermally processed biomaterials suffer a texture degradation closely related to enzymatic and nonenzymatic changes in cell wall pectin (Chong et al 2008).…”

Section: Instrumental Texture Parameters and Grape Dehydrationmentioning

confidence: 99%

“…The number of layers of small thick-walled cells in the skin of grape berries, their size, and volume are cultivar-specific issues. These different tissue characteristics can explain the differences in the dehydration kinetics among grape varieties (Bellincontro et al 2004, Esmaiili et al 2007, Barbanti et al 2008.…”

Section: Instrumental Texture Parameters and Grape Dehydrationmentioning

confidence: 99%

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Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Rolle¹,

Siret²,

Segade³

et al. 2011

Am. J. Enol. Vitic.

103

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Texture analysis is a well-established analytical technique in the food industry for evaluating the mechanical and physical characteristics of both raw ingredients and finished products. Instrumental mechanical properties of table grapes, acquired using universal testing machines equipped with specific probes, may be of interest in the viticulture and postharvest sectors to recognize the potential of each variety and help satisfy market requirements. The measured parameters are related to some sensory properties and, therefore, indirectly to consumer acceptability of the product. As texture analysis is a rapid and low-cost analytical technique, it can also be favorably applied in enology as a routine tool for monitoring winegrape quality. Among the different mechanical parameters measurable, berry skin thickness and hardness are indices that reflect anthocyanin extractability and dehydration kinetics with adequate reliability. This review collects the most recent research results from grape texture studies, emphasizes the potentiality and limits of this analytical technique when applied to grape studies, and highlights trends that require further understanding.

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Section: Instrumental Texture Parameters and Grape Dehydrationmentioning

confidence: 99%

Section: Instrumental Texture Parameters and Grape Dehydrationmentioning

confidence: 99%

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Rolle¹,

Siret²,

Segade³

et al. 2011

Am. J. Enol. Vitic.

103

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show abstract

“…Raisin can be produced by sun drying or artificial drying, which is energy intensive and time-consuming. Many studies have been conducted to develop new drying methods, including using chemical or physical pretreatments [1], high drying temperature, step-drying [2], and energy efficient driers [3][4][5]. Drying kinetics of grape was also extensively studied [6,7].…”

Section: Introductionmentioning

confidence: 99%

Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape

Zheng

Shi

Pan

2012

Eur Food Res Technol

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Polyphenol oxidase (PPO) was isolated from Thompson seedless grape (Vitis vinifera 'Thompson Seedless'), and its biochemical characteristics were studied. The PPO showed activity to catechol and D, L-DOPA, but not towards monophenol L-Tyrosine, diphenols guaiacol and caffeic acid, and triphenols pyrogallic acid and gallic acid. Apparent Michaelis-Menten constant (K m ) and maximum velocity of the reaction (V max ) values were 45.0 ± 0.05 mM and 500.0 ± 15.3 OD 400 nm /min for catechol, and 34.6 ± 0.03 mM and 384.6 ± 11.7 OD 478 nm /min for D, L-DOPA, respectively. The obtained similar specificity values of V max / K m ratio of catechol and D, L-DOPA indicated their similar affinity to Thompson seedless PPO. The most effective inhibitor was L-cysteine, followed in decreasing order by ascorbic acid, sodium metabisulfite, EDTA, NaCl, and citric acid. It was discovered that metal ions of Mg 2? and Cu 2? increased, while Zn 2? and K ? reduced the PPO activity. Sugars showed inhibition on the PPO activity, with higher effect by sucrose and lower effect by fructose and glucose. Optimum pH and temperature for grape PPO activity were 6.0 and 25°C with 10 mM catechol as substrate. The enzyme was heat stable between 10 and 25°C, but showed significant activity loss at temperatures higher than 40°C and completely inactivation at 70°C for 10 min. Thermal inactivation of PPO showed a firstorder kinetic with an activation energy (E a ) of 146.1 ± 10.8 kJ/mol at pH 6.0.

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“…Therefore, various drying methods and pretreatments were investigated as reviewed by Esmaiili et al (2007a).…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics and quality of grape under physical pretreatment

Adiletta

Russo

Senadeera

et al. 2016

Journal of Food Engineering

116

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Grape drying is a slow and energy intensive process because the waxy peel has low permeability to moisture.\ud Therefore, peel chemical and physical pretreatments are considered before drying in order to facilitate\ud water diffusion. However, they cause heterogeneity in the waxes removal and problems during\ud shelf-life.\ud In this paper an alternative abrasive pretreatment of grape peel, for enhancing the drying rate and preserving\ud the samples, was applied to Red Globe grapes. Convective drying experiments were carried out at\ud 40–70 !C and at 2.3 ms!1 air velocity. The effect of wax abrasive pretreatment on the drying kinetics and\ud quality parameters of raisins was investigated. The results were compared with those of samples pretreated\ud by dipping in alkaline ethyl oleate solution and untreated grapes. All the dried samples are darker\ud than fresh one and shrunked. The samples pretreated by peel abrasion and dried at 50 !C showed the lowest\ud color changes, less shrinkage and the best rehydration capacity. The drying kinetics and shrinkage\ud curves were also analyzed using some commonly available empirical models

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Grape Drying: A Review

Cited by 70 publications

References 73 publications

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape

Drying characteristics and quality of grape under physical pretreatment

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