editor@ijirct.org        

Published in:

Volume 3 Issue 6
May-2018
eISSN: 2454-5988

 

Unique Identifier

 

IJIRCT1701005


 

Page Number

 
35-37

 

 

Share This Article

 

 


Paper Details

Title

Effect of Drying on Physicochemical and Nutritional Quality of grapes


Abstract

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.


Key Words

NaoH, Drying, Bioactive Components

 

Click here for Article Preview

It appears you don't have Adobe Reader or PDF support in this web browser. Click here for view PDF

Download Paper

 

Print This Page

 

Download Citations

 

Download Counter

0017