Effect of different temperature air drying conditions on quality of thompson seedless grapes

Authors

MENG Yang, College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
LIU Fengjuan, College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China; College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
WANG Yuhong, College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
ZHU Chunli, College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
HUANG Wenshu, College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China
FENG Zuoshan, College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China; College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China

Abstract

The effects of different temperatures on grape quality were studied by hot air drying, taken Turpan Thompson seedless grapes as material, which was treated by dry-promoter agent, and dried by hot air drying in 30 ℃, 35 ℃, 40 ℃, 45 ℃, respectively. The results showed that: in the process of drying seedless white grapes, the contents of ascorbic acid, titratable acidity, total phenol decreased, while browning was raised. Comprehensive comparison, hot air drying in 40 ℃ can prepare raisin better quality.

Publication Date

2-28-2015

First Page

204

Last Page

207

DOI

10.13652/j.issn.1003-5788.2015.01.047

Recommended Citation

Yang, MENG; Fengjuan, LIU; Yuhong, WANG; Chunli, ZHU; Wenshu, HUANG; and Zuoshan, FENG (2015) "Effect of different temperature air drying conditions on quality of thompson seedless grapes," Food and Machinery: Vol. 31: Iss. 1, Article 47.
DOI: 10.13652/j.issn.1003-5788.2015.01.047
Available at: https://www.ifoodmm.cn/journal/vol31/iss1/47

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