Non enzymatic browning in air-drying of washed raisins

Karathanos, VT; Karanikolas, T; Kostaropoulos, AE; Saravacos, GD

dc.contributor.author	Karathanos, VT	en
dc.contributor.author	Karanikolas, T	en
dc.contributor.author	Kostaropoulos, AE	en
dc.contributor.author	Saravacos, GD	en
dc.date.accessioned	2014-03-01T01:11:18Z
dc.date.available	2014-03-01T01:11:18Z
dc.date.issued	1995	en
dc.identifier.issn	01674501	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/11591
dc.subject	Air Temperature	en
dc.subject	High Temperature	en
dc.subject	Moisture Content	en
dc.subject	Operant Conditioning	en
dc.subject	Product Quality	en
dc.subject	Sulfur Dioxide	en
dc.title	Non enzymatic browning in air-drying of washed raisins	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0167-4501(06)80218-9	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0167-4501(06)80218-9	en
heal.publicationDate	1995	en
heal.abstract	Processing of sun-dried raisins may involve, among other operations, washing and air-drying before the product is packaged and stored. Airdrying of the washed raisins, particularly at high temperatures, may cause significant non enzymatic browning of the light-colored Sultana raisins. The browning of raisins may be prevented by sulfur dioxide treatment. However, since sulfur dioxide is undesirable for health reasons, alternative processes are needed. A better understanding of raisin browning during air-drying is essential in order to optimize the operating conditions of the dryer for improved product quality. Sun-dried Sultana raisins were washed with cold water for 30 to 120 min and air-dried at 70-120 °C. The color parameters (L,a,b) of the raisins were determined with a Hunterlab colorimeter at various moisture contents and temperatures. The lightness (L) of the product decreased significantly during the air-drying of the washed raisins., corresponding closely to the browning of the dried product. Higher moisture contents of the washed raisins and drying air temperatures above 80°C resulted in excessive browning. A maximum of the lightness parameter (L) was observed shortly after the start of air-drying. The results obtained in this investigation provide useful information (time/temperature data) for the optimum washing and air-dying operations with minimum browning of the dried Sultana raisins. © 1995 Elsevier B.V. All rights reserved.	en
heal.journalName	Developments in Food Science	en
dc.identifier.doi	10.1016/S0167-4501(06)80218-9	en
dc.identifier.volume	37	en
dc.identifier.issue	C	en
dc.identifier.spage	1057	en
dc.identifier.epage	1064	en