جستجوی مقالات مرتبط با کلیدواژه « raisins » در نشریات گروه « صنایع غذایی »

Raisin is one of the important export products in the agricultural sector, but there are several challenges in increasing the quality of raisins and their competition in foreign markets. The type of drying place and environmental conditions can have a great impact on the quality of raisins. In this study, the aim is to modify the traditional grape drying place, using intelligent heating plates. The seedless grape was harvested at two different times and prepared by two methods, natural (without pretreatment) and treated with alkaline solution and dried in traditional place with concrete floor and traditional place modified by control heating plates. The results showed that the drying time of non-treated raisins was 2.36 times of alkali-treated raisins and the drying time of traditional place was about 4.75 times of modified place. Also, the total count, coliform, molds and yeasts in the traditional drying place were higher, but the number of lactic acid bacteria was less than the modified method (P <0.05). In alkali-treated raisins, the total count, coliform and mold were lower, but the number of lactic acid bacteria and yeasts was higher than natural raisins (P <0.05). The results of sensory evaluation also showed that the color score of samples with alkali-treated raisins was significantly higher than other. The amount of energy consumed to prepare one kg of raisins in 21th September and 12th October was 0.98 and 1.78 kWh, respectively, and for natural raisins, this amount was 1.63 and 5.5 kWh, respectively. According to the results obtained in this study, it is possible to prepare raisins with high hygienic quality and desirable sensory properties by harvesting grapes in a timely and drying in the place with intelligent heating plates