Effect of Drying on Physicochemical and Nutritional Quality of grapes
In this study the impact of the pretreatment and drying strategies on completely different quality parameters were studied. The effect of without treated grapes were subjected to pretreatment before drying i.e. dipping grapes in to 1 % NaOH solution at 80oC for 2 min. Pretreatment used in drying of grapes improve the physical, chemical and bioactive components of raisins and also reduce the time required for drying. Dipping treatment reduced the drying time i.e. for treated grapes it was 21 hrs. and for without treatment it was 30 hrs.
NaoH, Drying, Bioactive Components