Optimization of process parameters for drying of red Grapes (Vitis vinifera) to raisin: A design expert laden approach.

Grape is well known to all as nutritious but perishable so to achieve extension in its keeping terms with maintained nutritional profile, oil dehydration is successfully implemented herewith. Present investigation, grapes are dried using independent variables, that is, blended oil (1:1 ratio of olive and clove oil) and temperature, further generating responses in terms of drying time, acidity, total sugars, ascorbic acid, and phenols. Besides this, optimization is performed using RSM (Design Expert 11) through 13 different turns. The optimum conditions were found to be: blended oil concentration was 11% and drying temperature was 63.4°C with drying time, acidity, total sugars, ascorbic acid, and phenols to be 22.80 hrs., 1.26%, 64.2%, 5.60 mg, and 924 mg, respectively. In the present concern, explored novelties relies in the processing parameter where no doubt elevated drying time is cope‐up with the minimized temperature keeping in mind to retain nutritional and other physico–chemical traits. Practical applications: Maintenance of nutritional quality and long lasting shelf stability of fresh harvest is the challenging job for food technologist and scientists for the present time. Here, preparation of minimally processed raisin by novel means of oil dehydration and drying is itself unique. Moreover selection of red grape variety to work upon adds extra advantage to run with as is full on phenolics. In addition to this, involvement of statistical modeling is advantageous owe to get better success rate, shelf stable fruits (raisin) that even explore new horizons for oil dehydration applicability to other fruits and vegetables of immense nutrition and least shelf stability concern. [ABSTRACT FROM AUTHOR]