scholarly journals STUDYING THE PROPERTIES OF GRAPE POMACE AS OF AN OBJECT OF DRYING

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
V. Derevenko ◽  
G. Kasyanov ◽  
L. Pylypenko
Keyword(s):  
Grape Pomace ◽  
Biologically Active ◽  
Raw Material ◽  
Convective Drying ◽  
Drying Rate ◽  
Drying Time ◽  
Rate Period ◽  
Fresh Frozen ◽  
Red Grape ◽  
Grape Varieties

Grape pomace contains a complex of valuable and biologically active compounds. Drying is one of the main ways of microbiological stabilisation and preservation of the nutritional value of this secondary raw material. Kinetic parameters of dehydration of grape pomace from different industrially cultivated and processed varieties have been studied, namely, of the red grape varieties Cabernet and Shiraz, and of the white varieties Chardonnay and Riesling. Dependences of the moisture content in the process of convective drying at different drying agent rates have been obtained at a regulated temperature of 80 °C. The components of such an important technological parameter as the drying time have been determined. These components include the duration of the constant drying rate period Φ2 and the time of the decreasing drying rate period Φ1 of the two zones of the second drying period. The coefficients of the dehydration process have been calculated depending on the type of grape pomace processing. It has been shown that the discrepancy between the calculated and experimental results does not exceed ±3.9%. The specific features of the moisture yield of the pomace have been revealed, the pomace being viewed as a complex heterogeneous system with colloidal and capillary-porous properties. There are different types of its technological preparation: it can be fresh, frozen, fermented, and this makes for the fact that the drying time and drying rate may differ by 1.32–1.46 times. High preservation of valuable properties of grape pomace has been shown. Thus, the concentration of biologically active substances (BAS) in the total polyphenolic compounds is up to 69% of their initial concentration in the grape pomace samples, and the microbial contamination of the samples after drying is reduced by 51–82% of their initial contamination.

scholarly journals Grape pomace treatment methods and their effects on storage

2021 ◽  
pp. 215-223
Author(s):  
Natalia Ageyeva ◽  
Anastasia Tikhonova ◽  
Boris Burtsev ◽  
Svetlana Biryukova ◽  
Ekaterina Globa
Keyword(s):  
Grape Pomace ◽  
Raw Material ◽  
Volatile Components ◽  
Sodium Metabisulfite ◽  
Acetobacter Aceti ◽  
Long Term Storage ◽  
Conventional Drying ◽  
Red Grape ◽  
Almost All

Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment on its microflora. Study objects and methods. We identified and quantified microflora on the fresh and one-month-stored pomace samples from white and red grape varieties. The samples were exposed to conventional drying at 60–65°C, infrared drying at 60–65°C, as well as sulfitation with sulfur dioxide and sodium metabisulfite. Results and discussion. The pomace microflora can be considered a microbial community. Almost all the samples stored for one month in an open area contained Saccharomyces cerevisiae yeasts, higher concentrations of filmy yeasts of the Candida, Pichia, Hansenula, Hanseniaspora/Kloeckera, and Torulaspora genera, as well as conidia of Mucor, Aspergillus niger, and Penicillium molds. Prevalent bacteria included acetic acid (mainly Acetobacter aceti) and lactic acid (Lactobacillus plantarum, Pediococcus, Leuconostoc) bacteria. These microorganisms significantly changed concentrations of volatile and non-volatile components, decreasing total polysaccharides, phenolic compounds, and anthocyanins 1.7–1.9, 3.7–4.0, and 4.0–4.5 times, respectively. The contents of micromycetes and bacteria in the one-month-stored samples were significantly higher than in the fresh pomace. Predrying and sulfitation decreased bacterial contamination, but to a lesser extent compared to micromycetes. Conclusion. Long-term storage spoiled pomace, leading to significant changes in its chemical composition. Sulfitation reduced microorganism growth during storage, but did not provide long-term preservation (over a month), while pre-drying at 60–65°C promoted longer storage.

scholarly journals The effect of drying on the mechanical properties and structure of biodegradable films

2018 ◽  
Author(s):  
Gabriela Silveira da Rosa ◽  
Sai Vanga ◽  
Yvan Gariepy ◽  
Vijaya Raghavan
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Rate ◽  
Biodegradable Films ◽  
Film Forming ◽  
Rate Period ◽  
Bovine Gelatin ◽  
Kinetics Of

The aim of this study was to investigate the effect of convective and vacuum drying on properties of biodegradable films. The film-forming solutions were prepared with bovine gelatin and carrageenan. The films solutions were dried in convective and vacuum dryers at temperatures of 40, 50 and 60 oC. The results of convective drying kinetics of biofilms showed a constant drying rate period followed by a falling drying rate period. The results of thickness showed dependence with moisture content present in films.Carrageenan films showed promising results, with high values of tensile strength and elongation for convective drying at 60 oC. Keywords: gelatin; carrageenan; drying; biofilm 

The evaluation of grape pomace distillates from selected red grape varieties

2006 ◽  
Vol 41 (7) ◽  
pp. 854-860 ◽  
Author(s):  
Maria Gerogiannaki-Christopoulou ◽  
Nikolaos V. Kyriakidis ◽  
Panagiotis E. Athanasopoulos
Keyword(s):  
Grape Pomace ◽  
Red Grape ◽  
Grape Varieties

Forced Convective Drying of a Porous Cube: Non-Intrusive Temperature and Mass Transfer Measurements

2014 ◽  
Author(s):  
Eoin Fanning ◽  
Tim Persoons ◽  
Darina B. Murray
Keyword(s):  
Mass Transfer ◽  
Temperature Distribution ◽  
Moisture Content ◽  
Surface Temperature ◽  
Convective Drying ◽  
Drying Rate ◽  
Local Surface ◽  
Number Range ◽  
Rate Period ◽  
Local Surface Temperature

The evolution of the mass transfer rate and temperature of a porous body in a convective drying process shows two main stages: A constant-drying rate period and a falling-drying rate period. This study investigates the simultaneous time evolution of moisture content and local surface temperature of a porous cube inside a rectangular flow channel for a range of air flow temperatures and Reynolds numbers. The moisture content is measured using a precision mass balance. Local surface temperature distribution is measured using a thermal imaging camera. In the constant-drying rate period, an average Nusselt number in the range 7.1 ≤ Nu ≤ 13.3 and an average Sherwood number of 4.7 ≤ Sh ≤ 6.0 are calculated for a Reynolds number range of 180 ≤ Re ≤ 595. Infrared thermography shows that the falling-drying rate period begins, the temperature distribution becomes non-uniform and approaches the temperature of the surroundings. This transition occurs first near the edges of the cube and, in particular, near the leading edge of the cube, as witnessed in previous studies.

scholarly journals Drying Kinetics Comparison of Methylcellulose Gel Versus Mango Fruit in Forced Convective Drying With and Without Electrohydrodynamic Enhancement

2016 ◽  
Vol 138 (8) ◽  
Author(s):  
Erik Bardy ◽  
Sabrine Manai ◽  
Michel Havet ◽  
Olivier Rouaud
Keyword(s):  
Moisture Content ◽  
Food Product ◽  
Drying Kinetics ◽  
Area Measurement ◽  
Convective Drying ◽  
Drying Rate ◽  
Wire Electrode ◽  
Exergetic Efficiency ◽  
Mango Fruit ◽  
Drying Time

Electrohydrodynamic convective drying (EHD drying) is a novel drying method used to enhance forced convection drying (FC drying) by using a wire-electrode to create an electrostatic field. In a previous study, the efficiency of EHD drying (using three different wire-electrode configurations) was compared to classical FC drying by measuring the drying rate of methylcellulose gel. Efficiency was quantified in terms of exergy (transient exergetic efficiency) through the use of a proposed model. In that previous study, it was stated that methylcellulose gel can be used to simulate a food product and can be controlled to a predetermined moisture content. The purpose of this current work was to compare how methylcellulose gel compares to a real food product (mango fruit) in terms of drying kinetics for both EHD and FC drying. Drying kinetics were quantified in terms of a per unit area measurement of the exergetic efficiency, exergy supplied and used, drying rate, and total drying time to reach a moisture content of 50%. Initial results show that for both EHD and FC drying, methylcellulose gel and mango fruit exhibit similar drying kinetics.

scholarly journals Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 43-51
Author(s):  
İlhama Kazimova ◽  
Ahad Nabiyev ◽  
Elza Omarova
Keyword(s):  
Enzyme Activity ◽  
Statistical Processing ◽  
Table Grape ◽  
Raw Material ◽  
Table Grapes ◽  
Long Term Storage ◽  
Red Grape ◽  
Grape Varieties ◽  
Term Storage

Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.

scholarly journals Studies Regarding the Efficiency of Grape Tannins Greening Plastics

2017 ◽  
Vol 54 (3) ◽  
pp. 586-588
Author(s):  
Gabriela Ignat ◽  
Cintia Colibaba ◽  
Carmen Luiza Costuleanu ◽  
Ioan Moraru ◽  
Catalin Razvan Vintu ◽  
...  
Keyword(s):  
Grape Pomace ◽  
Total Phenolic ◽  
Grape Skin ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Grape Waste ◽  
Grape Skins ◽  
Red Grape ◽  
Grape Varieties

Grape marc, also known as grape pomace, is one of the most investigated bio-wastes derived mainly from grape skin and seeds, which is produced as a by-product of winemaking on the million-ton scale annually. Presently, the most important high-value use of grape pomace is in the production of oenological tannins, widely-used additives in the food and beverage industry. This article studies the possible use of grape waste in the plastic industry, as request of the consumer for green plastics with regards to environmental impact, and in the case of packaging, to improve the shelf-life and safety of the products contained. 4 white grape varieties and 4 red grape varieties (most cultivated grape varieties in Romania) were taken into study, processed using different technological methods and the spent material (grape skins and seeds) were analysed regarding their total phenolic compounds and total tannins.

INFLUENCE OF PREPARATION CONDITIONS ON THE SAFETY INDICATORS OF GRAPE POMACE EXTRACTS

2018 ◽  
Author(s):  
А.И. ФЕРЗАУЛИ ◽  
Я.В. УШАКОВА ◽  
А.А. ХОХЛОВА ◽  
М.Ш. ГАЗИЕВА ◽  
Ю.Ф. ЯКУБА
Keyword(s):  
Toxic Metals ◽  
Tap Water ◽  
Total Content ◽  
Atomic Spectrometry ◽  
Grape Pomace ◽  
Wine Production ◽  
Preparation Conditions ◽  
Maximum Permissible Concentrations ◽  
Red Grape ◽  
Grape Varieties

Исследовано влияние условий получения на показатели безопасности экстрактов сладкой и сброженной выжимки из винограда красных сортов – Мерло, Каберне Совиньон, Шираз, Изабелла. Для получения экстрактов использовали водопроводную воду и 1%-й водный раствор соляной кислоты. Анализ экстрактов проводили методом капиллярного электрофореза, атомной спектрометрией, химическими испытаниями. Установлено, что применение кислой среды увеличивает в экстрактах сладкой и сброженной виноградной выжимки содержание марганца на 25–39%, железа – на 33–40%, меди – на 30–60%, цинка – на 60–75%, свинца – в 2–3 раза, кадмия – в 2 раза. Проведение процесса экстракции из сладкой выжимки винограда показало уменьшение извлечения в экстракт токсичных металлов, особенно кадмия. Установленное содержание токсичных металлов и железа в экстрактах виноградной выжимки не превышало предельно допустимых концентраций для вспомогательных материалов винодельческой продукции. Наличие этанола в количестве 3,0–4,4% об., метанола 100–130 мг/дм3, суммарного содержания высших спиртов 110–220 мг/дм3, уксусного альдегида, 2-фенилэтанола, фурфурола в количестве 5–20 мг/дм3, сложных эфиров 120–240 мг/дм3 в образцах экстрактов сброженной выжимки не превышает аналогичных показателей для винодельческой продукции. The influence of conditions for obtaining on the safety indicators extracts of sweet and fermented pomace from red grape varieties – Merlot, Cabernet Sauvignon, Shiraz, Isabella on safety indicators was studied. Tap water and 1% aqueous solution of hydrochloric acid were used to obtain the extracts. The analysis of extracts was carried out by capillary electrophoresis, atomic spectrometry, and chemical tests. It was found that the use of acidic medium increases in extracts of sweet and fermented grape pomace content manganese by 25–39%, iron – 33–40%, copper – 30–60%, zinc – 60–75%, lead – 2–3 times, cadmium – 2 times. The process of extraction from sweet grape pomace showed a decrease in the extraction of toxic metals into the extract, especially cadmium. The established content of toxic metals and iron in grape pomace extracts did not exceed the maximum permissible concentrations for auxiliary materials of wine products. The presence of ethanol in the amount of 3,0–4.4% vol., methanol 100–130 mg/dm3, the total content of higher alcohols 110–220 mg/dm3, acetic aldehyde, 2-phenylethanol, furfural in the amount of 5–20 mg/dm3, esters 120–240 mg/dm3in samples of extracts of fermented pomace does not exceed similar indicators for wine production.

scholarly journals The Effect of Hybrid Drying (Convective-Microwave-Ultrasound) on the Bioactive Properties of Osmo-Treated Sour Cherries

2018 ◽  
Vol 26 (1) ◽  
pp. 23-36 ◽  
Author(s):  
Karolina Celejewska ◽  
Monika Mieszczakowska-Frąc ◽  
Dorota Konopacka
Keyword(s):  
Sour Cherry ◽  
Raw Material ◽  
Convective Drying ◽  
Water Evaporation ◽  
Drying Methods ◽  
Drying Time ◽  
Hybrid Techniques ◽  
Osmotic Treatment ◽  
Fruit Preservation

Abstract The aim of the study was to assess the usefulness of hybrid drying methods (convective-microwave and convective-microwave-ultrasound) for sour cherry fruit preservation compared to convective drying. As the raw material, three sour cherry cultivars varying in quality characteristics (‘Łutówka’, ‘Debreceni Bötermo’, ‘Nefris’) were used. Before drying, fruits were subjected to osmotic treatment. Three different drying methods were examined: 1) convective (C), 2) hybrid with microwaves (C-MV) and 3) hybrid with microwaves and ultrasound (C-MV-US). As the quality indicators of the investigated processes, the changes in chemical composition, including alterations in the main groups of bioactive components, as well as in the antioxidant potential were monitored at each production stage. It was found that, when compared to convective drying, the use of the hybrid techniques allowed the drying time to be reduced from 9 to just 3 hours. Furthermore, employing hybrid drying eliminated the problems associated with the dehydration barrier observed during convective drying of the cultivar ‘Debreceni Bötermo’. Regrettably, although the ultrasound used as the additional source of energy in the hybrid method slightly improved water evaporation, in general no significant effect on the retention of phenolic compounds was found. Irrespectively of the drying method, the effect of the cultivar proved to be crucial to the quality of the final product. Under the same processing conditions, ‘Nefris’ turned out to be the most promising cultivar for producing ready-to-eat fruit snacks of high nutritional value.

scholarly journals Polyphenols of grape pomace and vines, qualitative and quantitative composition

2021 ◽  
pp. 292-298
Author(s):  
И.В. Черноусова ◽  
Г.П. Зайцев ◽  
Т.А. Жилякова ◽  
Ю.В. Гришин ◽  
В.Е. Мосолкова ◽  
...  
Keyword(s):  
Total Content ◽  
Grape Pomace ◽  
Water Soluble ◽  
Pinot Noir ◽  
Quantitative Composition ◽  
Cabernet Sauvignon ◽  
Phenolic Substances ◽  
Ethanol Extracts ◽  
Red Grape ◽  
Grape Varieties

В работе экспериментально оценены этанольные экстракты выжимки винограда красных сортов и спиртовые экстракты из лозы винограда белых и красных сортов по количественному и качественному составу полифенолов - основных функциональных ингредиентов биологической активности продуктов переработки винограда. Анализ полученных данных показывает, что в этанольных экстрактах выжимки винограда сортов Каберне-Совиньон, Пино нуар, Антей магарачский, Мальбек, Саперави, Бастардо магарачский, Мускат гамбургский представлен весь спектр полифенолов, свойственный красным виноградным винам (антоцианы, флавоны, флаван-3-олы, оксикоричные, оксибензойные кислоты, олигомерные и полимерные проантоцианидины), при этом количественное содержание полифенолов кратно превосходит их концентрацию в вине. В этанольных экстрактах лозы винограда сортов Цитронный Магарача, Алиготе, Ркацители, Бастардо магарачский, Каберне-Совиньон обнаружены стильбеновые вещества, которые составляют от 9,2 до 28,1 % от суммы всех фенольных веществ. В спиртовых экстрактах из лозы винограда сорта Пино нуар концентрация стильбеновых веществ достигает 47,2 % от суммы фенольных веществ. Получены пищевые экспериментальные образцы концентратов из выжимки Каберне-Совиньон и лозы винограда сортов Цитронный Магарача, Пино нуар, Каберне-Совиньон. В безалкогольном пищевом концентрате полифенолов из лозы винограда по сравнению с концентратом из виноградной выжимки сорта Каберне-Совиньон отсутствуют антоцианы, оксикоричные кислоты; присутствуют стильбеноиды, которые составляют 2,28 г/дм, или 20,9 % от суммы всех фенольных веществ. Стильбеновые вещества в составе комплекса полифенолов, выделенных из лозы винограда представлены транс-ресвератролом, e-виниферином, транс-пицеидом, транс-пикеатаннолом. Показатель суммарного содержания водорастворимых антиоксидантов зависит от содержания в концентрированных экстрактах виноградной выжимки олигомерных и полимерных проантоцианидинов, а в случае концентрата из лозы винограда - и от концентрации стильбеновых веществ. Abstact. In the work, ethanol extracts of pomace of red grape varieties and alcoholic extracts of vines of white and red grape varieties are experimentally assessed by the quantitative and qualitative composition of polyphenols as the main functional ingredients of biological activity of grape processing products. The obtained data analysis shows that in ethanol extracts of grape pomace from the ‘Cabernet-Sauvignon’, ‘Pinot Noir’, ‘Antei Magarachskiy’, ‘Malbec’, ‘Saperavi’, ‘Bastardo Magarachskiy’, ‘Muscat Hamburg’, the whole range of polyphenols, common to red grape wines (anthocyanins, flavones, flavan-3-ols, oxycinnamic, oxybenzoic acids, oligomeric and polymeric proanthocyanidins), is presented, while quantitative content of polyphenols is many fold higher than their concentration in wine. In ethanol vine extracts of ‘Tsitronnyi Magaracha’, ‘Aligote’, ‘Rkatsiteli’, ‘Bastardo Magarachskiy’, ‘Cabernet-Sauvignon’ grape varieties, stilbene substances, which amount from 9,2 to 28,1% of the sum of all phenolic substances, were found. In alcoholic extracts of the ‘Pinot Noir’ vine, the concentration of stilbene substances reaches 47,2% of the sum of phenolic substances. Experimental food samples of concentrates from the ‘Cabernet-Sauvignon’ pomace and vines of the ‘Tsitronnyi Magaracha’, ‘Pinot Noir’ and ‘Cabernet-Sauvignon’ grape varieties were obtained. In non-alcoholic food concentrate of polyphenols from grape vines, compared to the concentrate from the ‘Cabernet-Sauvignon’ grape pomace, anthocyanins and oxycinnamic acids are absent; stilbenoids, constituting 20.9% of the sum of all phenolic substances and amounting to 2.28 g/dm, are present. Stilbene substances in the composition of polyphenol complex, isolated from grape vines, are represented by trans-resveratrol, e-viniferin, trans-piceid and trans-piceatannol. The index of the total content of water-soluble antioxidants depends on the content of oligomeric and polymeric proanthocyanidins in concentrated extracts of grape pomace; in the case of vine concentrate it also depends on the concentration of stilbene substances.

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