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2013 (Vol. 5, Issue: 16)
Article Information:

The Effects of Different Dipping Solutionsand Storage Conditions on the Colour Properties of Raisin

Ghodsieh Alizadeh Bahaabad, Mahdi Sharifi Moghadam and Masoome Namjoo
Corresponding Author:  Ghodsieh Alizadeh Bahaabad 

Key words:  Chemical pretreatment, Color, storage conditions, raisin, , ,
Vol. 5 , (16): 4101-4105
Submitted Accepted Published
July 26, 2012 September 12, 2012 April 30, 2013
Abstract:

In this study, we survey about the effect of pretreatment on the sultana (Raisin) color. We use from three kinds of solutions, 0, 5 and 10% of potassium carbonate salt and 5 % of Pakistan oil for pre treating. Dried grapes are stored at three levels of temperature (4, 18 and 32C) with three relative humidity. Relative humidity gets from saturated solution of potassium carbonate salt, potassium acetate and sodium chloride salt. We assess the color of samples in (2, 5 and 8 months) by Hanterlab. Color analysis indicates that the factors are studied (chemical pretreatment, temperature, keeping time) affect on color of raisins indexes. During keeping time the lowest index L pertains to those samples which are kept at 4C and by increasing keeping temperature index L decreases and index a/b increases. A/b index will decrease when the concentration of potassium carbonate in emulsion increase and therefore color will be brighter.
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  Cite this Reference:
Ghodsieh Alizadeh Bahaabad, Mahdi Sharifi Moghadam and Masoome Namjoo, 2013. The Effects of Different Dipping Solutionsand Storage Conditions on the Colour Properties of Raisin.  Research Journal of Applied Sciences, Engineering and Technology, 5(16): 4101-4105.
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ISSN (Online):  2040-7467
ISSN (Print):   2040-7459
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