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Effects of grape chemical pretreatment and its storage conditions on the texture properties of raisin.

Ghodsieh Alizadeh Bahaabad,Mohsen Esmaiili,Mohammad Alizadeh,Morteza Gharib

Relative humidity
Potassium carbonate
Sodium carbonate
2010
In this study, the effect of pretreatment on the sultana (Raisin) texture that is kept in specific storage conditions is examined. To prepare grapes three solutions that are gained from Paksan oil (with sodium carbonate or without it) are used. In order to provide emulsion 0,5,10 percent concentration of potassium carbonate salt and 5% of Paksan oil are used. Dried grapes are stored at three levels of temperature (4°, 18° and 32°C) and at three relative humidity resulted from saturated solution of potassium carbonate salt, potassium acetate and sodium chloride salt. The texture of kept samples in three time duration (2,5 and 8 months) are evaluated by using texture evaluating apparatus and the index of compression and penetration are measured. Texture analysis indicates that factors are studied (chemical pretreatment, temperature, relative humidity) affect rheological properties of raisin. Penetration test on different samples in the same humidity, it is defined that in order to reform the pressure force of raisins in 4°C with the same humidity is more than pressure force of raisins at high temperatures (18 and 32°C). Chemical preparation of grapes causes change in mechanical resistance of peel and finally affects the amount of penetration and compression. Relative humidity of storage severely affects the mechanical properties.
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    Effects of grape chemical pretreatment and its storage conditions on the texture properties of raisin.” is a paper by Ghodsieh Alizadeh Bahaabad Mohsen Esmaiili Mohammad Alizadeh Morteza Gharib published in 2010. It has an Open Access status of “closed”. You can read and download a PDF Full Text of this paper here.