Vol. 6, Issue 5 (2018)
Influence of pre-treatment on total soluble solids, titratable acidity and sugars of raisin
Author(s): A Bharathkumar, SL Jagadeesh, G Bhuvaneshwari, SN Patil, DL Rudresh, Viresh M Hiremath and Itigi Prabhakar
Abstract: Drying or dehydration is one of the oldest and most important methods for preserving food. The basic problem in grape dehydration has been the slow rate of moisture removal during the drying process. Pre-treatment is a necessary step in raisin production. Increase in temperature of the alkaline dipping solution was further capable of loosening and widening the waxy plates that resulting in higher level of outer skin permeability of grapes and in higher mass transfer without affecting physico-chemical and organoleptic properties of raisin. In present study, grape bunches pre-treatment with 1% ethyl oleate and 1% potassium carbonate, 1.5% ethyl oleate + 2.5% potassium carbonate dipping solution at 45ËšC and 55ËšC had no effect on total soluble solids (TSS), titratable acidity and sugars (total, reducing and non-reducing sugar).
Pages: 230-232 | 668 Views 104 Downloads
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How to cite this article:
A Bharathkumar, SL Jagadeesh, G Bhuvaneshwari, SN Patil, DL Rudresh, Viresh M Hiremath, Itigi Prabhakar. Influence of pre-treatment on total soluble solids, titratable acidity and sugars of raisin. Int J Chem Stud 2018;6(5):230-232.
