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