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SOME FLAVOR AND COLOR CHANGES DURING LOW TEMPERATURE DEHYDRATION OF GRAPES
Author(s) -
GEE M.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb03892.x
Subject(s) - flavor , browning , food science , chemistry , dehydration , yield (engineering) , water activity , horticulture , water content , biology , materials science , biochemistry , geotechnical engineering , engineering , metallurgy
Seedless grapes were dried at 45‐50°C at air flow rates of 750 fpm to yield a raisin product that differs from sun‐dried grapes in having a lighter color, sweeter flavor, and better sanitation. Development of color in the raisin product is strongly affected by the water activity of the grape tissue during drying. Raisin color can be controlled by adjusting drying time and water activity in and near the skin to affect the enzymatic browning rate. Carbohydrates are converted to free sugars during the drying process and storage. As raisin production is being shifted from solar to mechanical drying, these mechanisms become important.