Biblioteca Digital de VanguardiaCentral composite rotatable design approach to optimize ‘Italia’ raisin drying conditions
Considering its high demand and limited production, raisin represents an important alternative to diversify grape processed products around the world. The aim of this study was to determine the best combination between drying temperature and time required to reach the highest consumer acceptance of...
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
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Federal University of Piauí
2015
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| Acceso en línea: | https://comunicatascientiae.com.br/comunicata/article/view/993 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77755 |
| _version_ | 1782339140088496128 |
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| author | Rybka, Ana Cecília Poloni de Freitas, Sérgio Tonetto Netto, Acácio Figueiredo Biasoto, Aline Camarão Telles |
| author_facet | Rybka, Ana Cecília Poloni de Freitas, Sérgio Tonetto Netto, Acácio Figueiredo Biasoto, Aline Camarão Telles |
| author_sort | Rybka, Ana Cecília Poloni |
| collection | Repositorio |
| description | Considering its high demand and limited production, raisin represents an important alternative to diversify grape processed products around the world. The aim of this study was to determine the best combination between drying temperature and time required to reach the highest consumer acceptance of ‘Italia’ raisin produced in the semi-arid climate in Brazil. The drying conditions were combinations between drying temperatures of 50, 56, 70, 84 and 90°C and drying times of 16, 22, 35, 48 and 54 hours, following a central composite rotational design (CCRD). The best combination between drying temperature and time was estimated to be 70°C for 35 hours (h), based on overall consumer acceptance. According to the statistical analysis used, drying at 70 °C for 35h and at 59 °C for 28h results in equal overall consumer acceptance, being the second option the more economical. Taste and texture, raisin chroma values and pH were more positively correlated to overall acceptance. The results indicate that drying at 59ºC for 28 h is the most efficient drying condition for raisins from ‘Italia’ grapes grown in Brazilian semi-arid condition. This study uses a new approach based on the central composite rotatable design to determine the most efficient drying temperature and time for ‘Italia’ raisins. |
| format | info:eu-repo/semantics/article |
| id | clacso-CLACSO77755 |
| institution | CLACSO, Repositorio Digital |
| language | Inglés |
| publishDate | 2015 |
| publisher | Federal University of Piauí |
| record_format | greenstone |
| spelling | clacso-CLACSO777552022-03-21T20:07:36Z Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions Rybka, Ana Cecília Poloni de Freitas, Sérgio Tonetto Netto, Acácio Figueiredo Biasoto, Aline Camarão Telles Vitis vinifera consumer sensory quality temperature time. Considering its high demand and limited production, raisin represents an important alternative to diversify grape processed products around the world. The aim of this study was to determine the best combination between drying temperature and time required to reach the highest consumer acceptance of ‘Italia’ raisin produced in the semi-arid climate in Brazil. The drying conditions were combinations between drying temperatures of 50, 56, 70, 84 and 90°C and drying times of 16, 22, 35, 48 and 54 hours, following a central composite rotational design (CCRD). The best combination between drying temperature and time was estimated to be 70°C for 35 hours (h), based on overall consumer acceptance. According to the statistical analysis used, drying at 70 °C for 35h and at 59 °C for 28h results in equal overall consumer acceptance, being the second option the more economical. Taste and texture, raisin chroma values and pH were more positively correlated to overall acceptance. The results indicate that drying at 59ºC for 28 h is the most efficient drying condition for raisins from ‘Italia’ grapes grown in Brazilian semi-arid condition. This study uses a new approach based on the central composite rotatable design to determine the most efficient drying temperature and time for ‘Italia’ raisins. Considering its high demand and limited production, raisin represents an important alternative to diversify grape processed products around the world. The aim of this study was to determine the best combination between drying temperature and time required to reach the highest consumer acceptance of ‘Italia’ raisin produced in the semi-arid climate in Brazil. The drying conditions were combinations between drying temperatures of 50, 56, 70, 84 and 90°C and drying times of 16, 22, 35, 48 and 54 hours, following a central composite rotational design (CCRD). The best combination between drying temperature and time was estimated to be 70°C for 35 hours (h), based on overall consumer acceptance. According to the statistical analysis used, drying at 70 °C for 35h and at 59 °C for 28h results in equal overall consumer acceptance, being the second option the more economical. Taste and texture, raisin chroma values and pH were more positively correlated to overall acceptance. The results indicate that drying at 59ºC for 28 h is the most efficient drying condition for raisins from ‘Italia’ grapes grown in Brazilian semi-arid condition. This study uses a new approach based on the central composite rotatable design to determine the most efficient drying temperature and time for ‘Italia’ raisins. 2015-12-29 2022-03-21T20:07:36Z 2022-03-21T20:07:36Z info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://comunicatascientiae.com.br/comunicata/article/view/993 10.14295/cs.v6i4.993 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77755 eng https://comunicatascientiae.com.br/comunicata/article/view/993/365 https://comunicatascientiae.com.br/comunicata/article/view/993/655 https://comunicatascientiae.com.br/comunicata/article/view/993/656 https://comunicatascientiae.com.br/comunicata/article/view/993/657 https://comunicatascientiae.com.br/comunicata/article/view/993/658 Copyright (c) 2016 Ana Cecília Poloni Rybka, Sérgio Tonetto de Freitas, Acácio Figueiredo Netto, Aline Camarão Telles Biasoto application/pdf application/pdf application/vnd.ms-office application/vnd.ms-office application/vnd.ms-office Federal University of Piauí Comunicata Scientiae; Vol. 6 No. 4 (2015); 454-462 Comunicata Scientiae; v. 6 n. 4 (2015); 454-462 2177-5133 2176-9079 |
| spellingShingle | Vitis vinifera consumer sensory quality temperature time. Rybka, Ana Cecília Poloni de Freitas, Sérgio Tonetto Netto, Acácio Figueiredo Biasoto, Aline Camarão Telles Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions |
| title | Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions |
| title_full | Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions |
| title_fullStr | Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions |
| title_full_unstemmed | Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions |
| title_short | Central composite rotatable design approach to optimize ‘Italia’ raisin drying conditions |
| title_sort | central composite rotatable design approach to optimize ‘italia’ raisin drying conditions |
| topic | Vitis vinifera consumer sensory quality temperature time. |
| url | https://comunicatascientiae.com.br/comunicata/article/view/993 http://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/77755 |