| dc.contributor.author |
Karathanos, VT |
en |
| dc.contributor.author |
Karanikolas, T |
en |
| dc.contributor.author |
Kostaropoulos, AE |
en |
| dc.contributor.author |
Saravacos, GD |
en |
| dc.date.accessioned |
2014-06-06T06:42:47Z |
|
| dc.date.available |
2014-06-06T06:42:47Z |
|
| dc.date.issued |
1995 |
en |
| dc.identifier.issn |
01674501 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0167-4501(06)80218-9 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/808 |
|
| dc.title |
Non enzymatic browning in air-drying of washed raisins |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0167-4501(06)80218-9 |
en |
| heal.publicationDate |
1995 |
en |
| heal.abstract |
Processing of sun-dried raisins may involve, among other operations, washing and air-drying before the product is packaged and stored. Airdrying of the washed raisins, particularly at high temperatures, may cause significant non enzymatic browning of the light-colored Sultana raisins. The browning of raisins may be prevented by sulfur dioxide treatment. However, since sulfur dioxide is undesirable for health reasons, alternative processes are needed. A better understanding of raisin browning during air-drying is essential in order to optimize the operating conditions of the dryer for improved product quality. Sun-dried Sultana raisins were washed with cold water for 30 to 120 min and air-dried at 70-120 °C. The color parameters (L,a,b) of the raisins were determined with a Hunterlab colorimeter at various moisture contents and temperatures. The lightness (L) of the product decreased significantly during the air-drying of the washed raisins., corresponding closely to the browning of the dried product. Higher moisture contents of the washed raisins and drying air temperatures above 80°C resulted in excessive browning. A maximum of the lightness parameter (L) was observed shortly after the start of air-drying. The results obtained in this investigation provide useful information (time/temperature data) for the optimum washing and air-dying operations with minimum browning of the dried Sultana raisins. © 1995 Elsevier B.V. All rights reserved. |
en |
| heal.journalName |
Developments in Food Science |
en |
| dc.identifier.issue |
C |
en |
| dc.identifier.volume |
37 |
en |
| dc.identifier.doi |
10.1016/S0167-4501(06)80218-9 |
en |
| dc.identifier.spage |
1057 |
en |
| dc.identifier.epage |
1064 |
en |