Modeling Quality Characteristics

Thai, Chi N.

doi:10.1016/b978-0-08-092576-9.50014-8

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Quality Of Preheated Raisins1

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1995

2002

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Cited by 4 publications

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“…The three color parameters (L, a, b) of experimental raisins, (Table 3) were compared as well as the ratio L/(a/b) and its dictions which has been used as quality indicators for raisins and other fruit products (Thai, 1993). This factor correlated well with visual observations, since it takes into consideration all color parameters.…”

Section: Quality Of Preheated Raisinsmentioning

confidence: 99%

Microwave Pre‐treatment for Sun‐Dried Raisins

Kostaropoulos

Saravacos

1995

Journal of Food Science

119

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Commercial sun-drying of raisins requires a long time, and chemical pretreatments are used to increase the drying rate. The feasibility of improving the sun-drying process of grapes by microwaves was investigated. Sultana seedless grapes, dipped in alkali solution, were pretreated in a domestic microwave oven and dried by direct solar radiation. Microwave pre treatment reduced the moisture content by 1620%. The microwave-treated grapes dried nearly two times faster than the controls. Blanching in boiling water had the same effect on the drying rate as microwaves. Color and appearance of treated grapes were comparable to commercial products.

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Section: Quality Of Preheated Raisinsmentioning

confidence: 99%