Effect of mixed fatty acid esters prepared from different vegetable oils on the drying rate of `Thompson seedless' grapes.

Giridhar, N. and Satyanarayana, A. and Balaswamy, K. and Rao, D. G. (2000) Effect of mixed fatty acid esters prepared from different vegetable oils on the drying rate of `Thompson seedless' grapes. Journal of Food Science and Technology, 37 (5). 472-476, 18 ref..

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Abstract

A dipping oil for grapes, consisting of mixed fatty acid esters prepared from alcoholysis of vegetable oils, was evaluated for its effectiveness at pretreating grapes for drying into raisins and compared with a commercially available ethyl oleate dipping oil. The mixed fatty acid esters were prepared in the laboratory from 5 vegetable oils (groundnut, safflower, sunflower, cottonseed, and rice bran oil) by the CFTRI processes. Drying rates for grapes treated with mixed fatty acid esters were higher than those obtained with the commercial dipping oil. Individual fatty acids (ethyl oleate, ethyl palmitate, ethyl stearate and ethyl laurate) were also used to prepare dipping emulsions and were compared with those using only potassium carbonate. In another experiment, different methods of pretreatments (lye-dipping, using dipping emulsion prepared from the imported dipping oils/ethyl oleate/and mixed esters from cottonseed oil) were used and compared with that of a control in a cabinet tray drier with a batch capacity of 60 kg. Results of these experiments are briefly discussed.

Item Type:	Article
Uncontrolled Keywords:	DRYING-; FATTY-ACID-ESTERS; FRUITS-DRIED; GRAPES-; OILS-VEGETABLE; PROCESSING-; DIPPING-; RAISINS-; VEGETABLE-OILS
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Jun 2011 05:19
Last Modified:	14 Jun 2011 05:19
URI:	http://ir.cftri.res.in/id/eprint/3951

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