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Products: Dried Grapes, Raisins
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Impact of thermal pretreatment on crystallization of Thompson raisins.
Authors: Alvarez, L., Urrutia, P., Olivares, A., Flores, A., Bhandari, B., Truong, T., & Almonacid, S.
- Journals: Food Chem
- Pages: 126381
- Volume: 317
- Year: 2020
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After prolonged storage or during the shipment of raisins, a crystalline material may be developed on their surface, affecting the final acceptability of the product. The mild thermal pretreatment (50 °C for a period of 12 h and 48 h) was applied to dissolve any potential tiny crystals and nuclei already present in the raisins. The thermal pretreatment of raisins resulted in a reduction on the percentage of crystallized raisins (w/w) from more than 46% in control samples to less than 10% after 30 days of storage at 57% and 66% of relative humidity and 15 °C and 25 °C. X-ray diffraction analysis identified d-Glucose monohydrate as the main crystalline component. All the thermal treatments increased the hardness of the raisins, when they were incubated at 57% relative humidity. To mitigate the problems of crystallization of raisins during shipping, it is recommended that the raisins are thermally pretreated and the shipping conditions are controlled.