Vol. 7, Issue 5 (2019)
Optimization of pretreatments for vacuum dried grapes
Author(s): Priti Jain
Abstract: The effects of pretratments were investigated to optimize the drying time for the production of raisins by vacuum drying. Response surface methodology was used to optimize process parameters: concentration of pretreatment solutions such as potassium carbonate, olive oil, soy lecithin, sugar concentration and immersion time for the drying time of vacuum dried grapes. The optimized conditions of pretreatments were found to be 7 % potassium carbonate with 5 min immersion time, 3% olive oil with immersion time 2 min, 3% soy lecithin with immersion 4 min and 64° brix sugar concentration with immersion time 48 h. The minimum drying time of 33 h was found for the grapes treated with potassium carbonate concentration of 7 % and immersion time of 5 min.
Pages: 1283-1286 | 274 Views 68 Downloads
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How to cite this article:
Priti Jain. Optimization of pretreatments for vacuum dried grapes. Int J Chem Stud 2019;7(5):1283-1286.
