Characteristics of Dried Grapes by Different Drying Methods

M. Pawar, V. Pawar, A. Sharma, K. J. Kamble
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Abstract

Grape is one of the most important fruit crop in the world due to its nutritional and therapeutic value. Grapes are good source of dietary sugars, organic acids and some vitamins. The seedless raisins are called as Kishmish. Raisin not only provides sweetness but also is excellent source of dietary fibres, some amount of minerals and vitamins. The study on making grape raisins was carried by. Open drying (Sun drying) is widely used due to its low initial and running costs but depend mainly on weather conditions, which can induce microbial and insect contamination and hence, lower their quality. Drying rate and drying time was faster in tray drying compare to others three drying methods but the disadvantage of tray drying was it is batch process and cannot be used for mass production and the consumption of power is more. The quality of raisins from sensory evaluation were highly accepted in controlled shade drying where temperature and humidity is maintain as per the requirement and least accepted in open drying. Controlled shade drying is better drying method compare to other methods as it is a continuous process and less chances of contamination and high quality of product is obtained. The mean score for colour/appearance, texture, taste, flavour and acceptability of the raisins prepared by different drying methods ranged from 6.1 to 8.4, 6.3 to 8.1, 6.2 to 8.3, 6.3 to 8.0 and 6.2 to 8.3 respectively.
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不同干燥方法对葡萄干燥特性的影响
葡萄因其营养价值和治疗价值而成为世界上最重要的水果作物之一。葡萄是膳食糖、有机酸和一些维生素的良好来源。无籽葡萄干被称为Kishmish。葡萄干不仅提供甜味,而且是膳食纤维,一定量的矿物质和维生素的极好来源。对葡萄葡萄干的生产工艺进行了研究。开放式干燥(日光干燥)由于其较低的初始成本和运行成本而被广泛使用,但主要取决于天气条件,天气条件会导致微生物和昆虫污染,从而降低其质量。与其他三种干燥方法相比,托盘干燥的干燥速度和干燥时间更快,但托盘干燥的缺点是它是批处理过程,不能用于批量生产,而且耗电量大。感官评价的葡萄干质量在按要求保持温度和湿度的受控遮荫干燥中被高度接受,而在露天干燥中被接受程度最低。与其他干燥方法相比,受控遮荫干燥是一种较好的干燥方法,因为它是一个连续的过程,污染的机会少,获得的产品质量高。不同干燥方法制备的葡萄干的色/外观、质地、口感、风味和可接受性的平均得分分别为6.1至8.4、6.3至8.1、6.2至8.3、6.3至8.0和6.2至8.3。
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