Research Article
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Multidimensional Investigation of the Effect of Pre-treatment Solutions on Drying Characteristics and Raisin Quality

Year 2024, Volume: 30 Issue: 2, 229 - 242, 26.03.2024
https://doi.org/10.15832/ankutbd.1306458

Abstract

This study aims to evaluate the relationships between pre-treatment solution, variety, drying characteristics, and raisin quality in raisin production, using multivariate analysis methods. The study was conducted on raisins obtained by dipping Bineteti and Zeyti local seed grape varieties in 13 different pre-treatment solutions which were obtained by mixing potassium carbonate and sodium bicarbonate with olive oil, hazelnut oil, and sesame oil at different concentrations. The dipped grapes were dried in the sun on a concrete drying platform. In the study, data of 15 numerical variables related to drying characteristics and raisin quality were reduced to four principal components (PC1, PC2, PC3 and PC4) using the principal component analysis (PCA), and their score values were numerically obtained. Then, two grape varieties, 13 pre-treatment solutions, and the four principal components were analyzed by non-linear principal component analysis (NLPCA). In addition, a cluster analysis was performed to determine the prominent pre-treatment solutions in terms of drying characteristics and raisin quality. It was determined that the pre-treatment solutions were effective on L*, a*, b*, chroma (C*), hue (h°), a/b values, antioxidant activity, total phenolic content, and drying time constituting PC1. It was remarkable that the colour parameters in prominent clusters in the cluster analysis also form PC1 in PCA analysis. The best pre-treatment solutions were found to be the "5% K2CO3 + 1% olive oil" solution for the Bineteti variety and the "5% K2CO3 + 2% hazelnut oil" solution for the Zeyti variety. It was determined that the pre-treatment solutions recommended for the varieties increased raisin quality and shortened the drying time, and had positive effects on the total phenolic content and antioxidant activity.

Supporting Institution

This study was supported by Van Yüzüncü Yil University Scientific Research Projects Department.

Project Number

FYL-2021-9416

References

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  • Akdeniz B (2011). Drying of Sultani Seedless grape variety using traditional methods. Electronic Journal of Food Technologies 6(1): 13-22 (In Turkish)
  • Alpar R (2011). Applied multivariate statistical methods. 3. Printing, Detay Publishing, Ankara (In Turkish).
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  • Anonymous (2002). TS 3411 Seedless raisin standard. Turkish Standardization Institute. ICS 67.080, February 2002, Ankara (In Turkish).
  • Anonymous (2013). Turkish food codex food additives regulation. Retrieved April, 01, 2022 from https://www.resmigazete.gov.tr/eskiler/2013/06/20130630-4.htm (In Turkish).
  • Benzie I E F & Strain J J (1996). The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay. Analytical Biochemistry 239: 70–76. https://doi.org/10.1006/abio.1996.0292
  • Boztepe Ö (2012). Research of effects on yield and quality of Sultana grape which is applied to different sulphur treatments. Ege University, Institute of Natural and Applied Sciences, MSc Thesis, Bornova, İzmir. https://doi.org/10.20289/zfdergi.180616 (In Turkish).
  • Breksa A P, Takeoka G R, Hidalgo M B, Vilches A, Vasse J & Ramming D W (2010). Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections. Food Chemistry 121(3): 740-745. https://doi.org/10.1016/j.foodchem.2010.01.029
  • Carranza-Concha J, Benlloch M, Camacho M M & Martínez-Navarrete N (2012). Effects of drying and pre-treatment on the nutritional and functional quality of raisins. Food and Bioproducts Processing 90(2): 243–248. https://doi.org/10.1016/j.fbp.2011.04.002
  • Cemeroğlu B (1992). Basic analysis methods in the fruit and vegetable processing industry. Biltav, University Books Series, Ankara. (In Turkish).
  • Chayjan R A, Peyman M H, Esna-Ashari M & Salari K (2011). Influence of drying conditions on diffusivity, energy and color of seedless grape after dipping process. Australian Journal of Crop Science 5: 96–103
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  • Demir Y, Esenbuğa N & Bilgin Ö C (2016). Use of principal component analysis (PCA) to evaluate meat quality of Awassi sheep. Süleyman Demirel University, Journal of Natural and Applied Sciences, 20(3): 536‐541. https://doi.org/10.19113/sdufbed.78396 (In Turkish).
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  • Esmaili M, Sotudeh-Gharebagh R, Cronin K, Mousavi M A E & Rezazadeh G (2007). Grape driying: A Review. Food Reviews International 23(3): 257-280. https://doi.org/10.1080/87559120701418335
  • Farias C A A, Moraes D P, Lazzaretti M, Ferreira D F, Zabot G L, Barin J S, Ballus C A & Barcia M T (2021). Microwave hydrodiffusion and gravity as pre-treatment for grape dehydration with simultaneous obtaining of high phenolic grape extract. Food Chemistry 337: 1-9. https://doi.org/10.1016/j.foodchem.2020.127723
  • Field A (2009). Discovering statistics using SPSS.3rd ed. London: SAGE Publications Ltd.
  • Foshanji A S, Krishna H C, Vasudeva K R, Ramegowda G K, Shankarappa T H, Bhuvaneswar S & Sahel N A (2018). Effects of pre-treatments and drying methods on nutritional and sensory quality of raisin. Journal of Pharmacognosy and Phytochemistry 7(4): 3079-3083.
  • Foshanji A S, Krishna H C, Sadanand K M, Ramegowda G K, Bhuvaneswari S, Shankarappa T H & Sahel N A (2022). Effects of pretreatments and drying methods on drying kinetics and physical properties of raisins. Biological Forum – An International Journal 14(4a): 155-160.
  • Güç K (2015). Examining the Trust in Official Institutions in Turkey Using Categorical Regression and Logistic Regression Analysis. Gazi Üniversitesi Institute of Natural and Applied Sciences, MSc Thesis, Ankara. https://doi.org/10.1501/tipfak_0000000406 (In Turkish).
  • İsmail O (2005). Investigation of the effects of potassium carbonate solutions on drying Sultana grapes. Journal of Engineering and Science 1: 108-113
  • İşçi B & Altındişli A (2016). " Drying of Vitis vinifera L.cv.’Sultaniye’ using polyethylene tunnel type dryer and traditional method . Journal of Agriculture Faculty of Ege University 53(4):469-479. https://doi.org/10.20289/zfdergi.392887 (In Turkish).
  • Jalili Marandi R (1996). Study on the different kind of raisin processing. Zeitone 32: 124-126
  • Jolliffe IT (1986). Principal component analysis. Springer-Verlag, New York, 487 pp
  • Kapuci F, Uyak C, Doğan A & Meydan İ (2022). Researchs on drying of some seeded local raisins cultivars grown in Gercüş (Batman) province. Journal of Agriculture Faculty of Ahi Evran University 2(2): 185-206. https://doi.org/10.29133/yyutbd.290829 (In Turkish).
  • Kapucu T (2016). The Effect of Computer Assisted Instruction On Eight Grade Students’ Permutation-Combination-Probability Achievement And Attitudes Towards Computer Assisted Instruction. Middle East Technical University The Graduate School of Natural And Applied Sciences Statistics Department, Master, Ankara
  • Kassem A S, Shokr A Z, El-Mahdy A R, Aboukarima A M & Hamed E Y (2011). Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air drying. Journal of the Saudi Society of Agricultural Sciences 10(1): 33-40. https://doi.org/10.1016/j.jssas.2010.05.001
  • Keskin N, Kaya O, Ateş F, Turan M & Gutiérrez-Gamboa G (2022). Drying grapes after the application of different dipping solutions: Effects on hormones, minerals, vitamins, and antioxidant enzymes in Gök Üzüm (Vitis vinifera L.) raisins. Plants, 11, 529. https://doi.org/10.3390/plants11040529
  • Khiari R, Meurlay D L, Patron C, Symoneaux R, Zemni H, Mihoubi D & Maury C (2021). Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to diferent drying conditions. Journal of Food Measurement and Characterization 15: 4635-4651. https://doi.org/10.1007/s11694-021-01018-1
  • Kırs T (2019). Determination of ampelographic characteristics of grape varieties grown in Gercüş (Batman) province. Van Yüzüncü Yıl University, Institute of Natural and Applied Sciences, MSc Thesis, Van. https://doi.org/10.29133/yyutbd.310181 (In Turkish).
  • Köylü M E (1997). Determination of factors affecting drying speed and raisin quality during drying of round seedless grape variety and microbiological loads of grapes dried in different exhibitions. Ege University, Institute of Natural and Applied Sciences Phd Thesis, İzmir. https://doi.org/10.30910/turkjans.668140 (InTurkish).
  • Kramer M A (1991). Non-linear principal component analysis using auto-associative neural networks. AIChE Journal 37(2): 233-43. https://doi.org/10.1002/aic.690370209
  • Linting M, Meulman J J, Groenen P J F & Van der Kooij A J (2007). Non-linear principal components analysis: introduction and application. Psychological Methods 12(3): 336-358. https://doi.org/10.1037/1082-989x.12.3.336
  • Matteo D M, Cinquanta L, Galiero G & Crescitelli S (2000). Effect of povel physical pretreatment process on the drying kinetics of seedless grapes. Journal of Food Engineering 46: 83-89. https://doi.org/10.1016/s0260-8774(00)00071-6
  • Mazlum I & Nizamlıoğlu N M (2021). The effects of different drying methods on some physical and chemical properties of ‘Eksikara’ grape cultivar grown in Karaman region. Journal of Berry Research 11(3): 395-418. https://doi.org/10.3233/jbr-210703
  • Mc Guire R G (1992). Reporting of objective color measurements. Hort-Science 27: 1254-1255 Meulman J J & Heiser W J (2011). IBM SPSS Categories 20, SPSS Inc., USA, 313 pp
  • Mori Y, Kuroda, M & Makino N (2016). Non-linear principal component analysis and its applications. Springer Nature, Singapore, 80 pp
  • Olivati C, Nishiyama Y P, da Silva R, Gomez-Alonso S & Lago-Vanzela E S (2022). BRS Clara raisins production: Effect of the pre-treatment and the drying process on the phenolic composition. Journalof Food Composition and Analysis 114: 104771. https://doi.org/10.1016/j.jfca.2022.104771
  • Özel T & İlhan İ (1980). Effect of dipping solutions on raisin quality. Ministry of Agriculture and Forestry General Directorate of Agricultural Affairs Agricultural Research Journal 2(3): 20-28 (In Turkish).
  • Papadaki A, Kachrimanidou V, Lappa I K, Eriotou E, Sidirokastritis N, Kampioti A & Kopsahelis N (2021). Mediterranean raisins/currants as traditional superfoods: processing, health benefits, food applications and future trends within the bio-economy era. Applied Science 11: 1605. https://doi.org/10.3390/app11041605
  • Patidar A, Vishwakarma S & Meena D (2021). Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes. Food Frontiers 2: 46-61. https://doi.org/10.1002/fft2.64
  • Saravacos G D, Marousis S N & Raouzeos G S (1988). Effect of ethyl oleate on the rate of air-drying of foods. Journal of Food Engineering, 7: 263-270. https://doi.org/10.1016/0260-8774(88)90008-8
  • Swain T & Hillis W E (1959). The phenolic constituents of Prunus domestica L. The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture 10: 63-68. https://doi.org/10.1002/jsfa.2740100110
  • Vázquez G, Chenlo F, Moreira R & Costoyas A (2000). Effects of various treatments on the drying kinetics of Muscatel grapes. Drying Technology, 18(9): 2131-2144. https://doi.org/10.1080/07373930008917830
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Year 2024, Volume: 30 Issue: 2, 229 - 242, 26.03.2024
https://doi.org/10.15832/ankutbd.1306458

Abstract

Project Number

FYL-2021-9416

References

  • Abuajah C I, Ogbonna A C & Osuji C M (2015). Functional components and medicinal properties of food: A review. Journal of Food Science Technology 52(5): 2522–2529. https://doi.org/10.1007/s13197-014-1396-5
  • Akdeniz B (2011). Drying of Sultani Seedless grape variety using traditional methods. Electronic Journal of Food Technologies 6(1): 13-22 (In Turkish)
  • Alpar R (2011). Applied multivariate statistical methods. 3. Printing, Detay Publishing, Ankara (In Turkish).
  • Anonymous (1979). TS 3410 Seed raisin standard. Turkish Standardization Institute. ICS 67.080.10, April 1979, Ankara (In Turkish).
  • Anonymous (2002). TS 3411 Seedless raisin standard. Turkish Standardization Institute. ICS 67.080, February 2002, Ankara (In Turkish).
  • Anonymous (2013). Turkish food codex food additives regulation. Retrieved April, 01, 2022 from https://www.resmigazete.gov.tr/eskiler/2013/06/20130630-4.htm (In Turkish).
  • Benzie I E F & Strain J J (1996). The ferric reducing ability of plasma (FRAP) as a measure of ‘antioxidant power’: the FRAP assay. Analytical Biochemistry 239: 70–76. https://doi.org/10.1006/abio.1996.0292
  • Boztepe Ö (2012). Research of effects on yield and quality of Sultana grape which is applied to different sulphur treatments. Ege University, Institute of Natural and Applied Sciences, MSc Thesis, Bornova, İzmir. https://doi.org/10.20289/zfdergi.180616 (In Turkish).
  • Breksa A P, Takeoka G R, Hidalgo M B, Vilches A, Vasse J & Ramming D W (2010). Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections. Food Chemistry 121(3): 740-745. https://doi.org/10.1016/j.foodchem.2010.01.029
  • Carranza-Concha J, Benlloch M, Camacho M M & Martínez-Navarrete N (2012). Effects of drying and pre-treatment on the nutritional and functional quality of raisins. Food and Bioproducts Processing 90(2): 243–248. https://doi.org/10.1016/j.fbp.2011.04.002
  • Cemeroğlu B (1992). Basic analysis methods in the fruit and vegetable processing industry. Biltav, University Books Series, Ankara. (In Turkish).
  • Chayjan R A, Peyman M H, Esna-Ashari M & Salari K (2011). Influence of drying conditions on diffusivity, energy and color of seedless grape after dipping process. Australian Journal of Crop Science 5: 96–103
  • Christensen LP & Peacock WL (2000). The Raisin drying process. In: Christensen LP (ed) Raisin production manual university of California, 1st edn pp. 207–216
  • Çelik H, Ağaoğlu Y S, Fidan Y, Marasallı B & Söylemezoğlu G (1998). General viticulture. Sunfidan Inc. Professional Books Series: 1, Ankara (In Turkish).
  • Çelik M (2019). The effects of some local cultivars and pre-treatment solutions on drying period and raisin grape quality. Erwerbs-Obstbau, 61: 67-74. https://doi.org/10.1007/s10341-019-00454-0
  • Demir Y, Esenbuğa N & Bilgin Ö C (2016). Use of principal component analysis (PCA) to evaluate meat quality of Awassi sheep. Süleyman Demirel University, Journal of Natural and Applied Sciences, 20(3): 536‐541. https://doi.org/10.19113/sdufbed.78396 (In Turkish).
  • Demir Y, Keskin S & Çavuşoğlu Ş (2021). Introduction and applicability of nonlinear principal components analysis. Kahramanmaraş Sütçü İmam University, Journal of Agriculture and Nature, 24(2): 442-450. https://doi.org/10.18016/ksutarimdoga.vi.770817 (In Turkish).
  • Dev S R S, Padmini T, Adedeji A, Gariépy Y & Raghavan G S V (2008). A comparative study on the effect of chemical, microwave, and pulsed electric pretreatments on convective drying and quality of raisins. Drying Technology, 26(10): 1238–1243. https://doi.org/10.1080/07373930802307167
  • Doğan A & Uyak C (2020). A different approach for grape leaf color. Journal of Agricultural Faculty of Gaziosmanpasa University 37(1): 44-52
  • Doğan A, Kurt H & Özrenk K (2021). Determination of phenotypic variation among fig (Ficus carica L.) genotypes by clustering and principal component analysis method. Turkish Journal of Agricultural Research 8(3): 282-294. https://doi.org/10.19159/tutad.978186 (In Turkish).
  • Doymaz İ & Pala M (2002). The effects of dipping pre-treatments on air-drying rates of the seedless grapes. Journal of Food Engineering 52: 413-417. https://doi.org/10.1016/s0260-8774(01)00133-9
  • Doymaz İ & Altıner P (2012). Effect of pre-treatment solution on drying and color characteristics of seedless grapes. Food Science Biotechnology 21(1): 43-49. https://doi.org/10.1007/s10068-012-0006-4
  • Esmaili M, Sotudeh-Gharebagh R, Cronin K, Mousavi M A E & Rezazadeh G (2007). Grape driying: A Review. Food Reviews International 23(3): 257-280. https://doi.org/10.1080/87559120701418335
  • Farias C A A, Moraes D P, Lazzaretti M, Ferreira D F, Zabot G L, Barin J S, Ballus C A & Barcia M T (2021). Microwave hydrodiffusion and gravity as pre-treatment for grape dehydration with simultaneous obtaining of high phenolic grape extract. Food Chemistry 337: 1-9. https://doi.org/10.1016/j.foodchem.2020.127723
  • Field A (2009). Discovering statistics using SPSS.3rd ed. London: SAGE Publications Ltd.
  • Foshanji A S, Krishna H C, Vasudeva K R, Ramegowda G K, Shankarappa T H, Bhuvaneswar S & Sahel N A (2018). Effects of pre-treatments and drying methods on nutritional and sensory quality of raisin. Journal of Pharmacognosy and Phytochemistry 7(4): 3079-3083.
  • Foshanji A S, Krishna H C, Sadanand K M, Ramegowda G K, Bhuvaneswari S, Shankarappa T H & Sahel N A (2022). Effects of pretreatments and drying methods on drying kinetics and physical properties of raisins. Biological Forum – An International Journal 14(4a): 155-160.
  • Güç K (2015). Examining the Trust in Official Institutions in Turkey Using Categorical Regression and Logistic Regression Analysis. Gazi Üniversitesi Institute of Natural and Applied Sciences, MSc Thesis, Ankara. https://doi.org/10.1501/tipfak_0000000406 (In Turkish).
  • İsmail O (2005). Investigation of the effects of potassium carbonate solutions on drying Sultana grapes. Journal of Engineering and Science 1: 108-113
  • İşçi B & Altındişli A (2016). " Drying of Vitis vinifera L.cv.’Sultaniye’ using polyethylene tunnel type dryer and traditional method . Journal of Agriculture Faculty of Ege University 53(4):469-479. https://doi.org/10.20289/zfdergi.392887 (In Turkish).
  • Jalili Marandi R (1996). Study on the different kind of raisin processing. Zeitone 32: 124-126
  • Jolliffe IT (1986). Principal component analysis. Springer-Verlag, New York, 487 pp
  • Kapuci F, Uyak C, Doğan A & Meydan İ (2022). Researchs on drying of some seeded local raisins cultivars grown in Gercüş (Batman) province. Journal of Agriculture Faculty of Ahi Evran University 2(2): 185-206. https://doi.org/10.29133/yyutbd.290829 (In Turkish).
  • Kapucu T (2016). The Effect of Computer Assisted Instruction On Eight Grade Students’ Permutation-Combination-Probability Achievement And Attitudes Towards Computer Assisted Instruction. Middle East Technical University The Graduate School of Natural And Applied Sciences Statistics Department, Master, Ankara
  • Kassem A S, Shokr A Z, El-Mahdy A R, Aboukarima A M & Hamed E Y (2011). Comparison of drying characteristics of Thompson seedless grapes using combined microwave oven and hot air drying. Journal of the Saudi Society of Agricultural Sciences 10(1): 33-40. https://doi.org/10.1016/j.jssas.2010.05.001
  • Keskin N, Kaya O, Ateş F, Turan M & Gutiérrez-Gamboa G (2022). Drying grapes after the application of different dipping solutions: Effects on hormones, minerals, vitamins, and antioxidant enzymes in Gök Üzüm (Vitis vinifera L.) raisins. Plants, 11, 529. https://doi.org/10.3390/plants11040529
  • Khiari R, Meurlay D L, Patron C, Symoneaux R, Zemni H, Mihoubi D & Maury C (2021). Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to diferent drying conditions. Journal of Food Measurement and Characterization 15: 4635-4651. https://doi.org/10.1007/s11694-021-01018-1
  • Kırs T (2019). Determination of ampelographic characteristics of grape varieties grown in Gercüş (Batman) province. Van Yüzüncü Yıl University, Institute of Natural and Applied Sciences, MSc Thesis, Van. https://doi.org/10.29133/yyutbd.310181 (In Turkish).
  • Köylü M E (1997). Determination of factors affecting drying speed and raisin quality during drying of round seedless grape variety and microbiological loads of grapes dried in different exhibitions. Ege University, Institute of Natural and Applied Sciences Phd Thesis, İzmir. https://doi.org/10.30910/turkjans.668140 (InTurkish).
  • Kramer M A (1991). Non-linear principal component analysis using auto-associative neural networks. AIChE Journal 37(2): 233-43. https://doi.org/10.1002/aic.690370209
  • Linting M, Meulman J J, Groenen P J F & Van der Kooij A J (2007). Non-linear principal components analysis: introduction and application. Psychological Methods 12(3): 336-358. https://doi.org/10.1037/1082-989x.12.3.336
  • Matteo D M, Cinquanta L, Galiero G & Crescitelli S (2000). Effect of povel physical pretreatment process on the drying kinetics of seedless grapes. Journal of Food Engineering 46: 83-89. https://doi.org/10.1016/s0260-8774(00)00071-6
  • Mazlum I & Nizamlıoğlu N M (2021). The effects of different drying methods on some physical and chemical properties of ‘Eksikara’ grape cultivar grown in Karaman region. Journal of Berry Research 11(3): 395-418. https://doi.org/10.3233/jbr-210703
  • Mc Guire R G (1992). Reporting of objective color measurements. Hort-Science 27: 1254-1255 Meulman J J & Heiser W J (2011). IBM SPSS Categories 20, SPSS Inc., USA, 313 pp
  • Mori Y, Kuroda, M & Makino N (2016). Non-linear principal component analysis and its applications. Springer Nature, Singapore, 80 pp
  • Olivati C, Nishiyama Y P, da Silva R, Gomez-Alonso S & Lago-Vanzela E S (2022). BRS Clara raisins production: Effect of the pre-treatment and the drying process on the phenolic composition. Journalof Food Composition and Analysis 114: 104771. https://doi.org/10.1016/j.jfca.2022.104771
  • Özel T & İlhan İ (1980). Effect of dipping solutions on raisin quality. Ministry of Agriculture and Forestry General Directorate of Agricultural Affairs Agricultural Research Journal 2(3): 20-28 (In Turkish).
  • Papadaki A, Kachrimanidou V, Lappa I K, Eriotou E, Sidirokastritis N, Kampioti A & Kopsahelis N (2021). Mediterranean raisins/currants as traditional superfoods: processing, health benefits, food applications and future trends within the bio-economy era. Applied Science 11: 1605. https://doi.org/10.3390/app11041605
  • Patidar A, Vishwakarma S & Meena D (2021). Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes. Food Frontiers 2: 46-61. https://doi.org/10.1002/fft2.64
  • Saravacos G D, Marousis S N & Raouzeos G S (1988). Effect of ethyl oleate on the rate of air-drying of foods. Journal of Food Engineering, 7: 263-270. https://doi.org/10.1016/0260-8774(88)90008-8
  • Swain T & Hillis W E (1959). The phenolic constituents of Prunus domestica L. The quantitative analysis of phenolic constituents. Journal of the Science of Food and Agriculture 10: 63-68. https://doi.org/10.1002/jsfa.2740100110
  • Vázquez G, Chenlo F, Moreira R & Costoyas A (2000). Effects of various treatments on the drying kinetics of Muscatel grapes. Drying Technology, 18(9): 2131-2144. https://doi.org/10.1080/07373930008917830
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There are 58 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Makaleler
Authors

Şahin Yılmaz This is me 0009-0003-0811-9532

Cuneyt Uyak 0000-0002-6101-6845

Project Number FYL-2021-9416
Publication Date March 26, 2024
Submission Date May 29, 2023
Acceptance Date October 3, 2023
Published in Issue Year 2024 Volume: 30 Issue: 2

Cite

APA Yılmaz, Ş., & Uyak, C. (2024). Multidimensional Investigation of the Effect of Pre-treatment Solutions on Drying Characteristics and Raisin Quality. Journal of Agricultural Sciences, 30(2), 229-242. https://doi.org/10.15832/ankutbd.1306458

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