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

doi:10.13652/j.issn.1003-5788.2015.01.047

Home > Archive>Volume 31, Issue 1, 2015 >204-207. DOI:10.13652/j.issn.1003-5788.2015.01.047

Effect of different temperature air drying conditions on quality of thompson seedless grapes
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                        10.13652/j.issn.1003-5788.2015.01.047
                    
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Affiliation:(1. College of Food Science and Medicine, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China; 2. College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi, Xinjiang 830052, China)
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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.

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孟阳,刘峰娟,王玉红,等.热风干燥温度对无核白葡萄干品质的影响[J].食品与机械英文版,2015,31(1):204-207.

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Received:November 26,2014
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Online: March 23,2023
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