Air-jet Impingement Drying Quality Attributes Of Monukka Grape

System currently exists for raisin drying time is long, low product quality, raise the gas impingement drying monukka grapes for drying, can effectively reduce the drying time, increase drying efficiency and product quality. Experimental study of different temperature, wind speed and with the precondition of the quality of a nuclear-free purple raisins of different drying methods for chemical determination of a nuclear-free purple raisins and sensory evaluation of the impact of the gas jet monukka grapes drying in the degradation of the chemical constituents kinetic analysis, optimization of process parameters provide theoretical supportFirst of all against non-nuclear Muscatel grapes in anthocyanins and resveratrol using ultrasonic extraction of fresh non-nuclear Muscatel grapes anthocyanin extract the optimum conditions are: acidity of 0.3% to 95% ethanol solution at room temperature by solid-liquid ratio of 1:9, ultrasonic power 225W ultrasonic treatment under conditions of 20min; seedless raisins purple anthocyanin extract the optimum conditions as follows:the acidity of 1.5% to 95% ethanol solution at room temperature by the solid-liquid ratio of 1:12, ultrasound power 270W ultrasonic treatment under conditions of 70min; fresh nuclear Muscatel grapes resveratrol extract the best conditions were: concentration of ethanol was 75%, solid-liquid ratio 1:4, extraction time,40min, ultrasonic power 270W. Purple seedless raisins optimum conditions for extraction of resveratrol:ethanol concentration of 75%, solid-liquid ratio 1:15, extraction time of 60min, ultrasonic power 315W.Purple seedless raisins to the quality of the analysis showed that non-nuclear air-impingement drying Muscatel grapes than any other drying method of total acid produced by a nuclear-free purple raisins must be high, reducing sugar with a slight temperature loss, anthocyanin loss of the most serious, Resveratrol increased with increasing temperature, while the tannin content decreased with temperature vary under; experimental range of the selected wind speed and different cleaning pretreatments on the quality of seedless raisins, purple was not obvious. Natural dry raisins in a nuclear-free purple anthocyanin content than the other drying method produced a higher nuclear-free purple raisins, natural drying and solar drying of seedless raisins, purple resveratrol and tannin content than the gas jet to be slightly dry dry low, several non-nuclear purple raisin drying of vitamin C content was not significantly different.Several drying the raisins to a nuclear-free violet physical parameters of sensory evaluation and the determination of non-nuclear air-impingement drying Muscatel grapes skin clean, hardness and resistance of the value of higher Tsui; by promoting a nuclear-free dry-treated hardness of purple raisins and resistance to Tsui relatively low, and no raisins characteristic aroma; natural dry skin impurities obvious non-nuclear Muscatel grapes.Through the non-nuclear air-impingement drying Muscatel grapes of vitamin C, tannins, anthocyanins, resveratrol for degradation kinetics of vitamin C as the temperature degradation reaction rate constant is also increased, degradation reaction The activation energy for 23.0938KJ/mol. With the drying time of tannin gradually extended losses against non-nuclear Muscatel grapes for dynamic analysis of tannins, its activation energy for degradation reaction 93.865KJ/mol. Degradation kinetics of anthocyanins in line with a reaction, activation energy for the degradation of 80.48 KJ/mol. Through the dynamic analysis of resveratrol, resveratrol degradation activation energy 46.944 KJ/ mol.