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Summary In this research, the effects of washing treatments (potassium carbonate (PC), potassium hydroxide (PH), peracetic acid (PA), alkaline hydrogen peroxide (AHP)), ultrasound (US) and high‐intensity pulsed light (HIPL) technologies on the removal of ochratoxin A (OTA) residues in raisins were investigated. PC at 5 min (66.60%), PH at 10 min (65.25%), alkaline hydrogen peroxide at 5 min (63.30%) and HIPL at 12 J cm−2 (62.50%) were found to be the most successful applications in OTA degradation, respectively. Although the OTA degradation rate was high after chemical washing for 10 min, the raisins had a chemical odour. The results show that HIPL effectively reduces OTA levels in raisins without causing any quality loss. [ABSTRACT FROM AUTHOR]

Cold plasma technology, a non-thermal food processing method, significantly enhances food quality and safety by modifying its physicochemical and nutritional attributes. Additionally, this treatment extends the shelf-life of food products, ensuring prolonged freshness and improved overall quality. The present study systematically examined the effect of cold plasma treatment on various attributes, including moisture content (MC), pH, hardness (H), antioxidant activity (AOA), total phenolic content (TPC), rehydration ratio (Rr), browning index (BI), and color difference (ΔE) in black raisins (BR) and golden raisins (GR). The comprehensive analysis delivers valuable insights into the transformative influences of cold plasma on the physicochemical and nutritional characteristics of these raisin varieties. A Box–Behnken experimental design (BBD) combined with response surface methodology (RSM) was used to determine the optimization of treatment time (5, 10 and 15 min) and voltage (10, 20 and 30 kV). The optimized time and voltage for black raisins was 10 kV with 15 min, whereas, for golden raisins, it was 20 kV with 10 min. Furthermore, the experimentation of shelf-life studies for both raisins illuminated the substantial impact of cold plasma treatment, notably enhancing H, Rr, BI, AOA and TPC. Concurrently, a decline in MC and pH was observed throughout the storage period. Furthermore, plasma treatment improved the quality of raisins by reducing the total mesophilic aerobic bacteria count as compared to untreated ones from 4.65–2.42 to 4.71–2.40 log CFU/g for BR and GR, respectively, and similar results were also noticed in mold and yeast count during the 15 days of storage period. However, Future research of this study should delve into long-term storage effects, scalability for commercial applications, and the underlying mechanisms driving these improvements in raisin quality. [ABSTRACT FROM AUTHOR]

During the drying and processing of raisins, the presence of foreign matter such as fruit stems, branches, stones, and plastics is a common issue. To address this, we propose an enhanced real-time detection approach leveraging an improved YOLOv8 model. This novel method integrates the multi-head self-attention mechanism (MHSA) from BoTNet into YOLOv8's backbone. In the model's neck layer, selected C2f modules have been strategically replaced with RFAConv modules. The model also adopts an EIoU loss function in place of the original CIoU. Our experiments reveal that the refined YOLOv8 boasts a precision of 94.5%, a recall rate of 89.9%, and an F1-score of 0.921, with a mAP reaching 96.2% at the 0.5 IoU threshold and 81.5% across the 0.5–0.95 IoU range. For this model, comprising 13,177,692 parameters, the average time required for detecting each image on a GPU is 7.8 milliseconds. In contrast to several prevalent models of today, our enhanced model excels in mAP0.5 and demonstrates superiority in F1-score, parameter economy, computational efficiency, and speed. This study conclusively validates the capability of our improved YOLOv8 model to execute real-time foreign object detection on raisin production lines with high efficacy. [ABSTRACT FROM AUTHOR]

A new method for synthesis of metal polyhydrides via high‐pressure thermal decomposition of corresponding amidoboranes in diamond anvil cells is proposed. Within this approach, molecular semiconducting cesium (P4/nmm‐CsH7, P1‐CsH15+x) and rubidium (RbH9‐x) polyhydrides with a very high hydrogen content reaching 93 at.% are synthesized. Preservation of CsH7 at near ambient conditions, confirmed both experimentally and theoretically, represents a significant advance in the stabilization of hydrogen‐rich compounds. In addition, two crystalline modifications of RbH9‐x with pseudohexagonal and pseudotetragonal structures identified by synchrotron X‐ray diffraction, and Raman measurements are synthesized. Both phases are stable at 8–10 GPa. This is an unprecedentedly low stabilization pressure for polyhydrides. These discoveries open up possibilities for modifying existing hydrogen storage materials to increase their efficiency. [ABSTRACT FROM AUTHOR]

We use rest-frame optical and near-infrared (NIR) observations of 42 Type Ia supernovae (SNe Ia) from the Carnegie Supernova Project at low- z and 37 from the RAISIN (SNIA in the IR) Survey at high- z to investigate correlations between SN Ia host galaxy dust, host mass, and redshift. This is the first time the SN Ia host galaxy dust extinction law at high- z has been estimated using combined optical and rest-frame NIR data (YJ band). We use the BayeSN hierarchical model to leverage the data's wide rest-frame wavelength range (extending to ∼1.0–1.2 μ m for the RAISIN sample at 0.2 ≲ z ≲ 0.6). By contrasting the RAISIN and Carnegie Supernova Project (CSP) data, we constrain the population distributions of the host dust R V parameter for both redshift ranges. We place a limit on the difference in population mean R V between RAISIN and CSP of −1.16 < Δμ(R V) < 1.38 with 95 per cent posterior probability. For RAISIN we estimate μ(R V) = 2.58 ± 0.57, and constrain the population standard deviation to σ(R V) < 0.90 [2.42] at the 68 [95] per cent level. Given that we are only able to constrain the size of the low- to high- z shift in μ(R V) to ≲1.4 – which could still propagate to a substantial bias in the equation-of-state parameter w – these and other recent results motivate continued effort to obtain rest-frame NIR data at low- and high-redshifts (e.g. using the Roman Space Telescope). [ABSTRACT FROM AUTHOR]

Dried grapes (or Raisins) are among the most frequently grown and consumed cereal crops worldwide. They are also an important source of nutrition and nourishment in a variety of countries including Türkiye, the United States, Greece, etc. In addition to that, raisins consist of 15% water, 79% carbs (including 4% fiber), 3% protein, and very little fat. In our study, there were a total of 900 raisin grains used, with 450 pieces from each type: Kecimen and Besni raisin. Seven morphological features were taken from these images after going through several steps of pre-processing. Since machine learning algorithms can analyze large datasets quickly, automatic classification is made possible. With enough training and testing, machine learning models can attain a high degree of precision in classifying raisin grains. They are able to detect variations in size, shape, color, and texture that would be difficult for humans to detect consistently. Eleven machine learning and five different types of artificial intelligence have been used to classify these features. As part of this study, we look into different machine learning and deep learning methods: GaussianNB, Decision Tree, K-Nearest Neighbor, Random Forest, Support vector machine (SVM), XGBoost, LightGBM, and AdaBoost, Logistic Regression, Artificial Neural Network and Deep Learning Network. Study efficacy is evaluated using standard metrics as F1 score and ROC area under the curve (AUC). Using the caret, H2O, neuralnet, and keras packages, AdaBoost and LightGBM, two of the fourteen models, achieve an accuracy of 90.30% and 98.40%, respectively, and a ROC curve score of around 90%. [ABSTRACT FROM AUTHOR]

World's fairs organized at the turn of the twentieth century offered glimpses into humanity's aspirations for the future. Since they were primarily a place to promote progress and industrialization, one would expect Greek participation in these exhibitions to follow a similar approach. But the country's presence in the international exhibitions in Chicago (1893), Paris (1900), Brussels (1910), and San Francisco (1915) proves that the groups of prominent academics, technocrats, and business leaders who undertook the organization of Greek participation viewed world's fairs less as platforms to demonstrate industrial advancements and more as sites to promote and reinforce their nationalistic ideals. By exhibiting ancient Greek and Byzantine artifacts, Greece's pavilions sought to connect the modern state with its glorious past and reaffirm its European identity. The organizers' alternative viewpoint on what can represent modernity challenges our understanding of the Greek interpretation of modernization. Contrary to the prevailing notions in Greek historiography that linked modernity exclusively with industrialization, the exhibits displayed by the country abroad prompt a reconsideration of our interpretation of Greek progress, highlighting the influence of the irredentist concept of the Great Idea. [ABSTRACT FROM AUTHOR]

Raisins, known for their delicious taste and high nutritional value, are among the most widely consumed dried fruits globally. The natural waxy layer on the surface of grapes impedes water migration, making pretreatment necessary before drying. This study evaluated the effects of various pretreatment methods on the nutritional and functional quality of seedless purple raisins. By using non-pretreated dry seedless purple raisins as a control, the impact of physical and chemical pretreatment methods on the nutritional and functional qualities of seedless purple raisins was assessed through the analysis of nutrient content, phenolic compounds, and antioxidant activity. Our results demonstrate that physical pretreatment significantly increases the levels of vitamin C, fructose, glucose, total acid, total phenolics, total flavonoids, total anthocyanins, and antioxidant activity compared to chemical pretreatment and the control group. The correlation analysis revealed that phenolic substances were closely linked to antioxidant capacity. Additionally, phenolic compounds, including resveratrol, ferulic acid, chlorogenic acid, ethyl coumarate, and cinnamic acid, were more abundant following physical pretreatment. The OPLS-DA model effectively differentiated the three groups of processed samples, showing that different pretreatments significantly affect the nutritional and functional quality of seedless purple raisins. These findings suggest that physical pretreatment offers considerable potential for improving the drying quality of seedless purple raisins. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the relationships between pre-treatment solution, variety, drying characteristics, and raisin quality in raisin production, using multivariate analysis methods. The study was conducted on raisins obtained by dipping Bineteti and Zeyti local seed grape varieties in 13 different pre-treatment solutions which were obtained by mixing potassium carbonate and sodium bicarbonate with olive oil, hazelnut oil, and sesame oil at different concentrations. The dipped grapes were dried in the sun on a concrete drying platform. In the study, data of 15 numerical variables related to drying characteristics and raisin quality were reduced to four principal components (PC1, PC2, PC3 and PC4) using the principal component analysis (PCA), and their score values were numerically obtained. Then, two grape varieties, 13 pretreatment solutions, and the four principal components were analyzed by non-linear principal component analysis (NLPCA). In addition, a cluster analysis was performed to determine the prominent pre-treatment solutions in terms of drying characteristics and raisin quality. It was determined that the pre-treatment solutions were effective on L*, a*, b*, chroma (C*), hue (h°), a/b values, antioxidant activity, total phenolic content, and drying time constituting PC1. It was remarkable that the colour parameters in prominent clusters in the cluster analysis also form PC1 in PCA analysis. The best pre-treatment solutions were found to be the "5% K2CO3 + 1% olive oil" solution for the Bineteti variety and the "5% K2CO3 + 2% hazelnut oil" solution for the Zeyti variety. It was determined that the pre-treatment solutions recommended for the varieties increased raisin quality and shortened the drying time, and had positive effects on the total phenolic content and antioxidant activity. [ABSTRACT FROM AUTHOR]

Home baking using wild yeast starters is popular, but its microbial composition needs to be clarified. This study examined physicochemical properties and microbial composition during the incubation of wild yeast starter from raisins. Over 7 days, cell numbers increased logarithmically on the 2nd day, plateauing on the 3rd day, while pH dropped from 4.82 to 3.71, and sugar content (Brix%) declined from 15.97% to 9.13%. One occupying yeast strain and a mold strain were identified in the wild yeast starter from raisins: Saccharomyces cerevisiae based on DNA sequences from the 26S rRNA D2 region and a red koji mold Monascus ruber based on the sequence of the genes for the ^-tubulin. This single yeast occupancy was unexpected because wild yeast starters are usually thought to have diverse microflora. Monascus ruber is known to produce aromatic compounds and is used in foods. However, caution is advised when using wild yeast starter to avoid potential mold contamination in home baking. [ABSTRACT FROM AUTHOR]

The effects of whey protein concentrate, glycerol monostearate, methyl cellulose at a concentration of 1‐3% and gum arabic on the expansion, density and stability of the foam as well as the physicochemical properties of the powder were investigated. The findings identified that the simultaneous addition of foaming and stabilizer agents noticeably affected the quality of the foam. The most stable foam occurred at 3% WPC and 3% MC with density 0.374, expansion 134.4, and stability 95.6. The dried grape powder with a higher proportion of GMS and WPC exhibited the most brightness. The higher level of foaming agents demonstrated lower moisture content, aw, cohesiveness and higher hygroscopicity, flow ability and wettability compared to the non‐foamed one. The study demonstrated the potential use of grape powder as a hygroscopic ingredient in an instant food product, Furthermore, it highlights the importance of selecting appropriate foaming agents to achieve desired properties in the products. Practical applications: Considering today's hectic lifestyles and people's increasing awareness of nutrient consumption, consumers prefer ready‐to‐eat and readily available foods that are also health‐oriented. Foam mat drying is an economical alternative to drum, spray, and freeze drying in the production of fruit powders. This process can be used for large‐scale production, because of its suitability for all types of juices, rapid drying at lower temperature, retention of nutritional quality, easy reconstitution, and cost‐effective for producing easily juice powders. Fruit juice powders obtained through this process have high economic potentials over their liquid counterparts such as reduced volume or weight, reduced storage space, simpler handling and transportation, and much longer shelf life. Thus, by conducting this comparative study, valuable insights can be gained into the potential use of foam‐mat dried grape syrup powder as a desirable natural sweetener, colorant, and hygroscopic ingredient for ready meals. [ABSTRACT FROM AUTHOR]

During the drying and processing of raisins, the presence of foreign matter such as fruit stems, branches, stones, and plastics is a common issue. To address this, we propose an enhanced real-time detection approach leveraging an improved YOLOv8 model. This novel method integrates the multi-head self-attention mechanism (MHSA) from BoTNet into YOLOv8’s backbone. In the model’s neck layer, selected C2f modules have been strategically replaced with RFAConv modules. The model also adopts an EIoU loss function in place of the original CIoU. Our experiments reveal that the refined YOLOv8 boasts a precision of 94.5%, a recall rate of 89.9%, and an F1-score of 0.921, with a mAP reaching 96.2% at the 0.5 IoU threshold and 81.5% across the 0.5–0.95 IoU range. For this model, comprising 13,177,692 parameters, the average time required for detecting each image on a GPU is 7.8 milliseconds. In contrast to several prevalent models of today, our enhanced model excels in mAP0.5 and demonstrates superiority in F1-score, parameter economy, computational efficiency, and speed. This study conclusively validates the capability of our improved YOLOv8 model to execute real-time foreign object detection on raisin production lines with high efficacy.

"Les raisins de la domination: Une histoire sociale de l'alcool en Tunisie à l'époque du Protectorat (1881–1956)" by Nessim Znaien is a book that explores the production, commercialization, and consumption of alcoholic beverages in Tunisia during the French protectorate era. The author analyzes the attitudes of public authorities towards alcohol consumption in a Muslim society and examines various sources such as administrative records, diplomatic archives, court records, and hospital archives. The book is divided into three parts, each focusing on different chronological periods, and provides insights into the development and changes in alcohol production and consumption during the protectorate era. The author also discusses the social and cultural implications of alcohol consumption in colonial Tunisia. [Extracted from the article]

The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24–72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high‐scale production and consumption among members of the society. [ABSTRACT FROM AUTHOR]

In grapevine varieties - the lack of seeds seen from the perspective of two phenomena parthenocarpy and stenospermocarpy - has a major impact on the consumer, representing an important added economic value, currently being one of the most appreciated features of table grape varieties. In the present work, four varieties of grapes intended for fresh consumption but also for raisins were studied - 'Sultanina' (Thompson seedlles), 'Sublima', 'Supernova' and 'Călina'. The obtained results showed that the productive and qualitative performances obtained, expressed by the values of the productive indices and the organoleptic qualities (brix, glucose, fructose, acidity, gluco-acidometric index), both in the fresh product and in the raisins, correspond to the quality standards. The surprising fact is that these varieties ensure a double use - firstly as table grapes for fresh consumption and secondarily as raw material for obtaining raisins (artificial dehydration at a temperature of 500C). [ABSTRACT FROM AUTHOR]

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In this study, the trace elements lead (Pb), arsenic (As), cadmium (Cd), nickel (Ni), copper (Cu), zinc (Zn) and iron (Fe) quantity have been investigated using graphite furnace atomic absorption spectrometry (GFAAS) and sulphur dioxide (SO2) residual by iodometric titration method in raisin samples in different regions of Iran. The results showed that the concentration of Cu, Zn and Fe were in the range of 0.053–0.212 mg/kg, 0.048–0.170 mg/kg and 0.541–0.843 mg/kg, respectively, whereas Cd, Ni, As and Pb concentrations in the samples were less than detection limit (LOD). The SO2 residual in raisin samples was between 30 and 843.33 mg/kg. The LOD of Cu, Fe, Zn, Cd, Pb, Ni, and As were 0.022 mg/kg, 0.5 mg/kg, 0.047 mg/kg, 0.04 mg/kg, 0.019 mg/kg, 0.024 mg/kg and 0.05 mg/kg, respectively. The Monte Carlo simulation results showed that the indexes of target hazard quotient (THQ) due to ingestion of SO2 residues estimated lower than the safe level (THQ < 1) in all samples, except in the Raisin-B and Raisin-D samples. Accordingly, to ensure consumer health and improve international trade, continuous control and adaptive regulation of sulphur dioxide residues and trace elements in dried fruit are recommended. [ABSTRACT FROM AUTHOR]

Including grape pomace in goat diets presents a potentially valuable strategy for enhancing the sustainability of goat farming and mitigating environmental risks. This work aimed to investigate the impact of dietary dried grape pomace (DGP) on milk yield, milk composition and milk fatty acid (FA) profile in goats. Gas chromatography was utilised to obtain an extensive profile of FA in milk fat. Dry matter intake, as well as milk yield and composition were not altered by dietary DGP. Despite the predominance of linoleic acid (LA, 18:2 cis-9,cis-12) in the lipids of DGP and the presence of phenolic compounds, its inclusion in the diet did not negatively affect the quantitatively main groups of FA. Furthermore, there was no significant impact on butyric, caproic, caprylic, and capric acids, the major 18:1 trans isomers, including vaccenic acid (18:1 trans-11), LA, α-linolenic acid (18:3 n-3), and the long chain polyunsaturated n-6 and n-3 FA. However, rumenic acid in milk fat was significantly reduced from 0.36 to 0.30 g/100 g of total fatty acid methyl esters. This study supports that up to 6%, DGP can be safely included in conventional dairy goat diets without compromising the production results or altering to great extent the milk FA profile. Milk changes due to dried grape pomace (DGP) consumption were assessed in goats. Milk yield increased without changes in milk composition following DGP consumption. Some minor FA contents were modified by DGP. DGP had no impact on most FA related to milk fat's nutritional properties. [ABSTRACT FROM AUTHOR]

Seedless raisins are graded according to their quality which is determined based on several features such as color, size, texture, and humidity. Currently, most of the raisin grading process is performed by human experts manually, which is laborious and subjective work. Therefore, an automated system that enables objective evaluation of the raisins would be helpful for both producers and experts during this process. In this study, we propose a simple machinery prototype that takes images of raisins under standard background and illumination conditions and an automated system that performs quality grading of raisins using convolutional neural networks. The proposed model not only targets color classes but also aims to identify foreign matters and defected raisins. The model achieves about 88.2% average classification accuracy on five classes including four color classes and a defected raisin class; whereas the model's accuracy becomes 98.6% if defected raisins are excluded. Hence, the proposed model is very successful in differentiating color classes and has also considerable success in detecting foreign matters and defected raisins. We provide a comprehensive analysis and discussion on these results. [ABSTRACT FROM AUTHOR]

Baking bread is currently experiencing a profound transformation, propelled by an escalating interest in health and wellness, global cuisines, and sustainability efforts. The surface of fruits harbors various microbes, such as yeasts and lactic acid bacteria (LAB). In contrast to Saccharomyces cerevisiae, a commercial yeast, the microbial flora present on the surface of fruits allows bread with greater flavor, texture, and health benefits as seen in sourdough starters. In this research, sourdough starters were created using dried longan and raisin. The microbial flora of the sourdough starters and the fermentation profile were examined, and possible bacteriocin genes were identified. The dried longan starter exhibited bubbling, stickiness, and a drop in pH value from 5.80 to 4.45 at the third day of fermentation. Meanwhile, the raisin starter began bubbling on the sixth day with no change in fluid viscosity, and a small pH value decreased from 4.00 to 3.82. The dried longan starter contained Weissella cibaria, W. paramesenteroides, S. cerevisiae, Pediococcus pentosaceus, Torulaspora delbrueckii and Leuconostoc citreum. On the other hand, raisin starter only contained Candida krusei and T. delbrueckii. To detect antibacterial property in W. paramesenteroides and P. pentosaceus, four bacteriocins, Gassericin A (gaaA), Lactacin F (lafA), Plantaricin S (pls) and Pediocin (ped) were explored. Polymerase chain reaction (PCR) results revealed that gaaA and lafA were present in W. paramesenteroides, which suggested that this strain possessed antimicrobial properties. [ABSTRACT FROM AUTHOR]

Drying is a common technique in the agrifood industry, but insufficient control in the drying process can result in changes to the fruit's appearance due to physiological damage during processing. The aim of this study was to investigate the impact of pretreatment and drying process parameters on Moroccan raisins' quality and safety. The experimental levels of pretreatment factors (blanching, browning agents) and drying temperature were defined at the beginning. Subsequently, a 24-factorial design was employed to provide a simple and reliable model capable of relating directly the response factor (drying time, color intensity change ( E ∗ ), chromaticity ( C ∗ ), and browning rate) to the variables (NaOH concentration, antibrowning agent concentration, temperature, and relative humidity). All four parameters had a statistically considerable effect on studied responses. Blanching for 5 minutes at 1% of NaOH solution, using an appropriate concentration of antibrowning agent (5% Na2S2O5), and drying at 70°C with 30% of relative moisture can lead to better preservation of grapes' appearance and quality (chromaticity ( C ∗ ) and color change ( E ∗ )). Also, in these conditions, a lower browning rate (14.48%), a lower 5-hydroxymethylfurfural content (12.40 mg/100 g DW), and a higher level of polyphenols (135.79 ± 13.17 mg GAE/100 g DW) and flavonoid content (57.81 ± 3.08 mg Qeq/100 g DW) have been recorded while meeting international standards for SO2 content and microbial quality. [ABSTRACT FROM AUTHOR]

Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which provides better quality, higher phenolic content, and increased antioxidants. This study aimed to increase the sugar content and phenolic compounds of the must by drying the fruits to fifty per cent of their original moisture content. Two musts were prepared: the first one was prepared by combining fresh red grapes and dried blueberries (M1), while the other was created using dried red grapes and fresh blueberries (M2), followed by fermentation at 25 °C with M05 Mead and X5 yeast strains. The M2 must showed the highest levels of phenolic compounds, red color (A520), total anthocyanins, and antioxidant activity. During fermentation, the anthocyanin content increased mainly in the dried blueberry macerates, where it increased between 4- to 5.5-fold. More bioactive compounds were extracted from the wines produced using yeast inoculation despite the shorter maceration times. A sensory analysis demonstrated consumers' acceptance of the wines in terms of color, flavor, and aroma. In conclusion, the use of red grapes in the production of blueberry red wine proved to be effective, providing higher sugar and must yields, while the dried fruits improved the fermentable sugar content obtaining wines with an alcoholic content between 10 and 11% (v/v). The higher levels of bioactive compounds increased the antioxidant capacity of the resulting red fruit wines. [ABSTRACT FROM AUTHOR]

We report the production of BC gels by Komagataeibacter sucrofermentans in synthetic (Hestrin and Schramm; HS) and natural media (raisin finishing side-stream extracts; RFSE), and their in situ modification by natural zeolite (Zt) and activated carbon (AC) nanostructures (NSs) carrying thyme oil (Th). The NS content for optimum BC yield was 0.64 g/L for both Zt-Th (2.56 and 1.47 g BC/L in HS and RFSE, respectively), and AC-Th (1.78 and 0.96 g BC/L in HS and RFSE, respectively). FTIR spectra confirmed the presence of NS and Th in the modified BCs, which, compared to the control, had reduced specific surface area (from 5.7 to 0.2–0.8 m2/g), average pore diameter (from 264 to 165–203 Å), cumulative pore volume (from 0.084 to 0.003–0.01 cm3/g), crystallinity index (CI) (from 72 to 60–70%), and crystallite size (from 78 to 72–76%). These values (except CI and CS), slightly increased after the use of the BC films as antimicrobial coatings on white cheese for 2 months at 4 °C. Tensile properties analysis showed that the addition of NSs resulted in a decrease of elasticity, tensile strength, and elongation at break values. The best results regarding an antimicrobial effect as cheese coating were obtained in the case of the RFSE/AC-Th BC. [ABSTRACT FROM AUTHOR]

Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality. [ABSTRACT FROM AUTHOR]

Optimization and validation for simultaneous quantitation of four aflatoxins B1, B2, G1, and G2 in peanuts and raisins were performed on ultra‐performance liquid chromatography in a combination of fluorescence detector, without derivatization. The advantages were short analysis time, simple sample handling, and reduced solvent consumption. Instrument detection limits of AFB1, AFB2, AFG1, and AFG2 were 0.07, 0.01, 0.1, and 0.008 μg/kg, respectively, lower than those obtained by LCMSMS and HPLC‐FLD with derivatization. Two solvent mixtures were chosen for two different matrices whose matrix effect was not negligible (2.81%–8.04% for peanuts and 5.63%–11.43% for raisins). The linear ranges were from 0.2 to 20 μg/L for AFB1 and AFG1 and from 0.05 to 5 μg/L for AFB2 and AFG2. The limits of detection and quantification were 0.025–0.1 and 0.075–0.3 μg/kg for peanuts and raisins, respectively. Recoveries at three other concentrations from 0.75 to 125 μg/kg of total aflatoxins were obtained between 76.5% and 99.8% (with RSD < 6%) following the SANTE 11312/2021. Validation parameters complied with the requirements of ISO/IEC 17025:2017. The extracts and the sample could be stabilized at 4°C and 20°C for 24 h and at −20°C for up to 21 days, respectively. Thus, the study can be used as a standard method for the analysis of Aflatoxins (AFs) in peanut and raisin matrices. Investigation of 350 peanut samples collected at Markets in the central districts of HCM city showed that 28.6% were contaminated with AFB1 from 0.31 up to 554 μg/kg; 13.4% contained AFB2, and 5.7% of AFG1 in the range of 0.4–53 μg/kg and 0.4–9.57 μg/kg, respectively; AFG2 (about 0.6%) was detected from 0.45 to 0.75 μg/kg. Meanwhile, 12.8% exceeded the total aflatoxins limit, and 13.4% exceeded the AFB1 limit. AFs were almost not found in the 350 raisin samples. [ABSTRACT FROM AUTHOR]

Jujube (Ziziphus mauritiana cv. Umran), is an Asian fruit rich in vitamins and minerals. Jujube retains large proportion of bioactive components after drying. Dried jujube was utilized in composite health bar at various levels (10-30%) along with wheat, rice puffs, oat flakes and honey and compared with bar containing sugar syrup and the bar containing honey and raisins. There was significant increase in the nutritional and bioactive contents of the bar with increase in incorporation of jujube. However, sensory acceptability of the bar containing 20 per cent dried jujube was the highest. Significant changes in firmness and colour characteristics of the bar were observed with change in jujube content. Shelf-life studies of bar, packed in aluminum laminates, revealed that the composite bar remained acceptable for 120 days, under ambient conditions. Cost analysis showed notably lower cost for the standardized jujube-honey bar as compared to the one containing raisins. [ABSTRACT FROM AUTHOR]

This study investigated the potential and sustainable use of the biomass derived from various stages of the grape drying process. A total of eleven byproducts, each containing varying organic materials, were produced and subjected to testing. Ultimate analysis, as well as analyses of heating values, chemical composition, lignocellulose composition, total solids concentration and biogas production were performed with the recommended criteria and assessment methods. The results reveal that carbon (C), nitrogen (N), hydrogen (H), and oxygen (O) levels were significantly different among the byproducts. The ash content of byproducts 5–11 ranged from 3.56 to 5.11%, which was lower than the estimated values in the other byproducts. The analysis of higher heating value showed significantly higher calorific values for byproducts 10 and 11 (22.73 ± 0.08 and 22.80 ± 0.07 MJ kg−1, respectively). Byproducts 1–9 had lower sugar content than byproducts 10 and 11 (rejected raisins). Byproducts 5–9 had the lowest lignin content, and there were no significant differences in neutral detergent fiber (NDF) contents between byproducts 1–6. The highest accumulated biogas volume after 40 days was 11.50 NL L−1 of substrate for byproduct group C (byproducts 10 to 11), followed by 11.20 NL L−1 of substrate for byproduct group B (byproducts 5–9) and 9.51 NL L−1 of substrate for byproduct group A (byproducts 1–4). It is concluded that byproducts consisting of biomass derived at different stages of raisin production may be an effective solid fuel and energy source. The amounts of volatile solids in the tested raisin processing byproducts indicated their appropriateness for pyrolysis conversion to a liquid product with high volatile content. [ABSTRACT FROM AUTHOR]

This paper describes the simple and environmentally friendly production of AgNPs using Dimrit raisin, grown in Burdur, extract. To optimize the synthesis of AgNPs, a number of variables, including extract concentration, silver solution concentration, synthesis time, and synthesis temperature, were investigated. AgNPs were obtained after 173 h at 1% extract concentration and 10-1 M silver concentration. The structure of the synthesised AgNPs was investigated by Transmission electron microscopy (TEM), X-ray diffraction (XRD), UV-visible spectroscopy, and Fourier transform infrared spectroscopy (FT-IR). TEM analysis showed that the majority of the AgNPs had a spherical shape, and the average particle size was 30 nm. Antimicrobial activity was seen against Staphylococcus aureus ATTC43300, Enterococcus faecalis ATTC29212, Bacillus subtilis, Listeria monocytogenes, Klebsiella pneumoniae and Gram-negative Salmonella enterocolitis, E. coli 0157:H7 ATTC 43895, and Escherichia coli ATTC 35150. [ABSTRACT FROM AUTHOR]

Seedlessness in grapes is much appreciated by consumers and especially in cultivars consumed either as table grapes or as raisins. In many parts of the world, low temperature is the main environmental stress limiting grape production. In this study, stenospermocarpic (seed abortion) cultivars were selected as the female parents while seeded cold-resistant cultivars were selected as the male parents to develop new cold-resistant seedless grapes using embryo rescue technology, which has previously been shown to be a highly efficient way of breeding seedless grapes. Here, we report optima in genotype, sampling time, and culture medium for the embryo rescue of 14 hybrid combinations. Our results indicate that the embryo development rate (39.9%) and the seedlings rate (21.5%) were highest among the 14 crosses when 'Ruby Seedless' was used as the female parent and 'Beibinghong' was used as the male parent. The best sampling times for 'Yuehong Wuhe', 'Ruby Seedless', and 'Melissa seedless' were 37, 55, and 52 days after flowering, respectively. Embryo rescue efficiency was highest when the sucrose concentration for seedlings was maintained at about 1.0%. Using molecular markers, we detected 91 hybrids with seedless traits and 18 hybrids with cold resistance traits. [ABSTRACT FROM AUTHOR]

Additionally, MaxEnt may have overestimated due to its insufficient data regarding the thermal requirements of the raisin moth" should be replaced with "However, the MaxEnt model predicts a larger number of suitable areas for the establishment of the raisin moths than CLIMEX predictions. Current and Potential Future Global Distribution of the Raisin Moth Cadra figulilella (Lepidoptera: Pyralidae) under Two Different Climate Change Scenarios. Percentage contribution and permutation importance values for each environmental variable included in a MaxEnt model used to predict current and future worldwide distributions of the raisin moth, I Cadra figulilella i . [Extracted from the article]

Milk and dairy products have great importance in human nutrition related to the presence of different nutrients, including protein, fatty acid profile and bioactive compounds. Dietary supplementation with foods containing these types of compounds may influence the chemical composition of milk and dairy products and hence, potentially, the consumer. Our objective was to summarize the evidence of the effect of supplementation with antioxidants and phenolic compounds in the diets of dairy animals and their effects on milk and dairy products. We conducted a systematic search in the MEDLINE/PubMed database for studies published up until July 2022 that reported on supplementation with antioxidants and phenolic compounds in diets that included plants, herbs, seeds, grains and isolated bioactive compounds of dairy animals such as cows, sheep and goats and their effects on milk and dairy products. Of the 94 studies identified in the search, only 15 met the inclusion criteria and were analyzed. The review revealed that supplementation with false flax cake, sweet grass, Acacia farnesiana , mushroom myceliated grains and sweet grass promoted an effect on the milk lipid profile, whereas supplementation with dried grape pomace and tannin extract promoted an effect on the milk and cheese lipid profiles. In six studies, the addition of Acacia farnesiana , hesperidin or naringin, durum wheat bran, mushroom myceliated grains, dried grape pomace and olive leaves increased the antioxidant activity of milk. In conclusion, supplementation with bioactive compounds had a positive impact which ranged from an increase in antioxidant capacity to a decrease in oxidative biomarkers such as malondialdehyde. [ABSTRACT FROM AUTHOR]

The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benefit human health. Due to processing (drying, mincing), some vine by-products are perishable and may present a short shelf-life. The production of the developed products can be achieved by using edible films and coatings. The use of edible coatings is an innovative method for preservation in postharvest. This technique is gaining popularity since it is easy to apply, environmentally friendly, and highly efficient. Indeed, the application of edible layers on lightly processed foods can preserve their essential nutrients and protect them from attack by microorganisms in addition to preserving their appearance by maintaining their original color, flavor, and texture. More research must be carried out to optimize coating formulations to achieve the highest possible quality. This review aims to elucidate several techniques of making edible coatings and the different types of edible coatings that can be used in the preparation of grape by-products for foods and drinks, namely grapevine infusions made with dried minced grapes, dried minced grape pomaces, and in freshly processed products. Besides the usually used coating materials, such as chitosan, agar-agar, gelatin, and alginate, other compounds will also be discussed, namely guar gum, soy lecithin, maltodextrin, inulin, and propolis. [ABSTRACT FROM AUTHOR]

Abstract Background Polyphenols have been shown to be effective against many chronic diseases, including neurodegenerative diseases. Specifically, the consumption of raisins, being a food rich in polyphenols, has been attributed with neuroprotective benefits. Therefore, our main objective is to evaluate the effect of including 50 g of raisins in the diet daily for 6 months, on the improvement of cognitive performance, cardiovascular risk factors and markers of inflammation in a population of older adults without cognitive impairment. Methods Design and intervention: This study will be a randomized controlled clinical trial of two parallel groups. Each subject included in the study will be randomly assigned to one of two study groups: control group (no supplement), intervention group (50 g of raisins daily during 6 months). Study population: The participants will be selected by consecutive sampling in the Primary Care consultations of urban health centers in Salamanca and Zamora (Spain), taking into account the selection criteria. Study variables: Two visits will be made, baseline and at 6 months. Cognitive performance will be evaluated (Mini-Mental State Examination test, Rey Auditory Verbal Learning Test, verbal fluency and montreal cognitive assessment (Moca)). It will also be analyzed the level of physical activity, quality of life, activities of daily living, energy and nutritional composition of the diet, body composition, blood pressure, heart rate, markers of inflammation and other laboratory tests of clinical relevance (glycaemia, total cholesterol, HDL cholesterol, LDL cholesterol and triglycerides). In addition, sociodemographic data, personal and family history, medication use and alcohol and tobacco consumption will be collected. Discussion In this project, it is intended to contribute to minimize the problems derived from cognitive deterioration in older people. Trial registration ClincalTrials.gov Identifier: NCT04966455 Registration date: July 1, 2021.

EN Goat milk yogurt (GMY) and raisins are popular foods with a favourable nutrient profile. Our aim was to determine the glycaemic index (GI) and postprandial responses to GMY-containing angiotensin-converting enzyme inhibitory (ACE-I) peptides carrying the RPKHPINHQ isracidin fragment and two Greek raisin varieties in an acute feeding setting. A total of twelve healthy participants (four male and eight female) consumed breakfast study foods containing 25 g available carbohydrate on seven occasions over a 3- to 9-week period: food 1: D-glucose (25 g) served as the control and was consumed on three separate occasions; food 2: GMY (617·28 g); food 3: Corinthian raisins (37·76 g); food 4: Sultana raisins (37·48 g) and food 5: GMY & C (308·64 g GMY and 18·88 g C). Postprandial glucose was measured over a 2 h period for the determination of GI and glycaemic load (GL). Subjective appetite ratings (hunger, fullness and desire to eat) were assessed by visual analogue scales (100 mm) at 0–120 min. Blood pressure (systolic and diastolic; BP) was measured at baseline and 120 min. GMY provided low GI (26), C and S provided high GI/low GL (75/10 and 70/9, respectively) and GMYC provided low GI (47) values on glucose scale compared with D-glucose. Peak blood glucose rise was significantly lower only for GMY and GMYC compared with reference food (D-Glucose), as well as C and S (P for all < 0·05). No differences were observed between test foods for fasting glucose, BP and subjective appetite. In conclusion, GMY and GMYC attenuated postprandial glycaemic responses, which may offer advantages to glycaemic control. [ABSTRACT FROM AUTHOR]

In the frame of efforts to add value to the Mediterranean currant cultivation and processing sectors, which is essential for their sustainability, sweet wine production is proposed from the finishing side-stream (FSS) of premium quality Corinthian currants, involving complete fermentation using an alcohol-tolerant yeast followed by (i) the addition of FSS to extract sugars or (ii) syrup made from FSS to adjust sweetness. Wine was also made by (iii) ceasing fermentation at the desired sugar level by ethanol addition. The non-fortified wines had 15.2–15.5% ethanol, 115–145 g/L residual sugar, 7.2–7.6 g/L titratable acidity, low volatile acidity (VA; <0.33 g/L), 280–330 mg/L phenolic content (TPC) (as gallic acid), and 23.8–35.6 mg/L antioxidant capacity (AC) (as ascorbic acid). In total, 160 volatiles were identified by SPME GC-MS, including compounds derived from the grapes, the raisin drying, and the fermentation process. The non-fortified wines had better characteristics (mainly VA, AC, and TPC) than the fortified wine, while sweetness adjustment by FSS is the simplest and lowest cost method since it does not involve ethanol or syrup addition. The proposed methods can lead to good quality sweet wines with a characteristic fruity (grape/raisin) flavor that could be commercialized as specialty raisin beverages or liqueurs. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the experiment of drying grapes that applied three different airflow patterns: vertical and two horizontal (HMP-1 and HMP-2) inside convective hot air dryers. Experiments were conducted using a forced convection dryer at 40–60 °C and air velocities range of 1.0–2 m s−1 to dried grapes. The drying time was significantly decreased due to the greater air velocity and temperature at different dryers. The horizontal dryer (HMP-2) exhibited the lowest significant drying time reduction of 3.79 and 8.46% lower than the horizontal (HMP-1) and vertical airflow patterns, respectively. Compared to the vertical dryer, the horizontal (HMP-2) dryer had the maximum thermal efficiency in the range of 50.31 to 74.52% and the lowest in the 29.77–52.45% range. The minimum specific energy consumption of 27.44 MJ kg−1 was recorded using the horizontal (HMP-2) dryer, which was 53.82% and 141.91% lower than horizontal (HMP-1) and vertical, respectively. Additionally, implementing the horizontal (HMP-2) dryer for drying grapes has many advantages over the vertical dryer, including faster operating times, lower overall energy consumption, and improved dryer thermal efficiency. [ABSTRACT FROM AUTHOR]

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Raisins are a significant grape product with an annual trade volume of approximately USD 2 billion. There are various methods employed for drying grapes into raisins. This study aimed to investigate the effects of different drying methods on raisins, specifically, without pretreatment (SD), treatment with potassium carbonate (5%) containing 2% olive oil (POT), and treatment with ashy water with 2.5% olive oil (AOW). The study examined the changes in raisin weight, physicochemical characteristics, total phenolics, antioxidant and anthocyanin contents, color properties, and protein content in three grape varieties: Deyvani, Haseni, and Reşek. The results indicated that POT treatment resulted in the lightest raisins in Deyvani (0.48 g) and Reşek (0.58 g), while Haseni exhibited the heaviest raisins (0.64 g) under the same treatment. The variations in physicochemical characteristics were relatively limited compared to the changes observed in phenolic and antioxidant properties. Nontreated raisins had the lowest anthocyanin content across all varieties. Protein content was significantly affected by the POT treatment, while the effects of the AOW and SD treatments were comparatively minor. SD drying resulted in slightly brighter raisins, but lower phenolic content and significantly lower color properties. The findings of this study highlight the differential effects of drying methods on different grape varieties, emphasizing the importance of considering a variety-specific approach when selecting the drying method. [ABSTRACT FROM AUTHOR]

Background: Raisins contain a wide range of secondary metabolites, including volatile compounds that may contribute to the health benefits and preference of consumers. To our knowledge, this is one of the first studies concerning the analysis of volatile compounds in raisin. The goal of this study was to compare volatile composition of Gök Üzüm (Vitis vinifera L.) raisins produced from grapes dried before the application of two pre-treatments solutions: wood ash (WA) and potassium carbonate (K2CO3). Results: Gök Üzüm raisins produced from grapes dipped into the WA solution presented higher contents of most of the studied volatile compounds (including the total contents of C6 compounds, alcohols, benzenoids, esters, aldehydes, terpenes and C13 norisoprenoids) and lower contents of (Z)-2-hexenol and 2-hexenoic acid than the raisins produced from grapes dipped into K2CO solutions. Gök Üzüm raisins were characterized by fruity, floral and grass aromas according to their odor activity values. Drying Gök Üzüm grapes after the treatment of WA solutions promotes a higher aromatic composition compared to K2CO solutions. Conclusion: These findings can greatly assist raisin producers in deciding which dipping solution to use before using a dipping solution to dry the grapes. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effects of consuming 50 g of raisins on cognitive performance, quality of life, and functional activities in healthy older adults. This is a parallel randomized controlled clinical trial, in which 80 subjects over 70 years of age participated. For 6 months, the intervention group (IG; n = 40) consumed 50 g of raisins per day added to their usual diet, whereas the control group (CG; n = 40) received no supplement. All variables were measured at baseline and at 6 months. Cognitive performance assessed with the Montreal Cognitive Assessment (MOCA) test shows a difference of 3.27 points (95% CI 1.59 to 4.96), p ≤ 0.001, favorable to the IG, after the intervention. Among the cognitive performances, an improvement is observed in the IG in orientation, assessed both with the MOCA test 0.49 (95% CI 0.10 to 0.87), p = 0.014, and with the Mini-Mental State Examination (MMSE) test, 0.36 (95% CI 0.02 to 0.70), p = 0.038. In visuospatial/executive capacity and in language, improvements were also observed in the IG, 1.36 (95% CI 0.77 to 1.95), p = 0.001, and 0.54 points (95% CI 0.12 to 0.96), p = 0.014, respectively. Immediate and delayed recall, assessed with the Rey Auditory Verbal Learning Test, improved in the IG. In addition, the IG showed a better quality of life and greater autonomy in instrumental activities of daily living after 6 months. No significant changes were observed in the rest of the variables analyzed. Therefore, the consumption of 50 g of raisins produces a slight improvement in cognitive performance, quality of life, and functional activities in the elderly. [ABSTRACT FROM AUTHOR]

Fungi are responsible for a wide variety of harm to humans, including food spoilage and infections. Using chemicals to restrict fungal development or infections has negative repercussions, such as human health dangers from the chemical applications and rising antifungal-drug resistance, so this study aimed to use medicinal plants and their extracts as an alternative method to restrict fungal growth. Ten isolates of the genus Aspergillus were identified from the fruits of dried grapes (raisins) of all kinds (Iraqi black raisins, Iranian yellow raisins, and brown raisins) at the species level using three – differential media: Czapek Yeast Extract Agar( CYA), Malt Extract Agar( MEA), and 25% Glycerol nitrate agar (G25N) incubated in 5, 25 and 37 ºC. Aspergillus niger was the most common isolated species. The number of A. niger isolates reached seven from all types of dried grapes, while A. flavus recorded three isolates from black raisins and brown raisins. Aspergillus Flavus Parasiticus Agar (AFPA) was used to detect the ability of A. flavus isolates to produce aflatoxin at 25-30 ºC for one week. Alcoholic extract of turmeric showed a significant inhibitory effect on the colony diameter of both A. flavus and A. niger isolated from the fruit of Iraqi black raisins with an inhibition rate of 86.6% and 68.8 %, respectively, at 4 mg/ ml concentration. The mixture of turmeric and essential olive oil gave a distinct inhibitory effect, reaching a 100% inhibition rate from the lowest to highest concentration for both A. niger and A. flavus . [ABSTRACT FROM AUTHOR]

Five different pretreatment strategies for the drying Flame seedless raisins were used: ultrasound, freezing, dipping in 0.05% NaOH solution, blanching, and enzymatic pretreatment. Results showed that the drying period for dipping pretreated grapes was reduced to less than half compared to Control grapes. The ultrasound pretreatment preserved the total phenolic content better; however, it affected the total flavonoid content. The enzymatic pretreatment was the one that least affected the total flavonoid content. In the radical-scavenging antioxidant capacity assay, slight differences were observed between the pretreatments. The highest mean value was observed by Oxygen Radical Absorbance Capacity in the case of blanching pretreatment. The α-glucosidase inhibitor of raisins was also investigated, obtaining a low inhibition compared to acarbose. The presented results give scientific insight and a basis for the use of pretreatments combined with solar drying of Flame grapes. On an industrial scale, it has the potential to produce good quality raisins. [ABSTRACT FROM AUTHOR]

Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly (p < 0.05), especially when grape juice was added. The total soluble solids and viscosity of the samples with grape addition increased significantly (p < 0.05). Total phenolic content and antioxidant capacity increased significantly with grape addition (p < 0.05), with the effect of Shiraz grape being more pronounced. In general, it was found that the content of K, P, Na, Ca and Mg was higher in the samples with grape addition. The sensory properties of water kefir made from dWhey with 2% lactose and grape juice were better. It was also confirmed that viability of water kefir microbiota is better in water kefir drink made from dWhey with 2% lactose due to higher pH value in comparison to dWhey with 5% lactose. [ABSTRACT FROM AUTHOR]

It is known that the natural convection (NC) solar drying process is a simple and cheap method for drying foodstuffs, but it is not preferable for common users in the case of drying high-moisture content agro-products due to the slow rate of drying. Meanwhile, the forced convection (FC) drying process is most appropriate for such products, but its economic feasibility may be affected due to high initial and maintenance costs. Therefore, the present study proposed a controlled natural convection (CNC) drying mode using a solar greenhouse dryer (SGD) for drying grapes with two types of cover materials, glass and Plexiglas, through intermittent operation with a PV system to save energy as a simple and inexpensive domestic dryer instead of the common forced convection SGD and the conventional natural convection SGD. The obtained results of the new CNC drying mode using a Plexiglas SGD showed a higher drying rate than the NC drying mode and are close to the FC drying mode using the same cover material. The initial moisture content of the grapes was reduced from 5.91 g water/g dry matter to the final moisture content of 0.15 g water/g dry matter within 12 h and 15 h for the CNC and NC drying modes, respectively, using the Plexiglas SGD. Moreover, the thermal drying efficiency for the two mentioned drying modes was 12.5 and 9.7%, respectively. The Page model was found to be the most appropriate model to predict the kinetics of the SGD in all drying modes, regardless of the cover type. The new CNC drying mode using the Plexiglas SGD achieved the lowest cost per kg of dried grapes (1.26 USD/kg), the highest total saved costs over the lifespan of the dryer (USD 245.46) and the shortest payback period (1.08 years) compared to the other two dryers, NC-SGD and FC-SGD. Generally, the CNC-SGD had good performance over the NC-SGD because it is not affected by the fluctuation in the volume, velocity and direction of the inlet ambient air/wind during drying grapes as a high-moisture content product without external heating sources or complicated parts. Thus, the proposed drying system has the advantage in terms of simplicity, cheapness and saving energy compared to FC-SGD. [ABSTRACT FROM AUTHOR]

Due to its straightforward and practical design, the convective drier is the most widely used drying technology. A drying chamber's uniform airflow distribution is important because it significantly impacts the drier's effectiveness and the dried materials' homogeneity. This study aimed to evaluate the experiment of drying grapes that applied three different air distribution techniques: a vertical airflow system (VT) and two horizontal airflow systems (HT-I and HT-II) inside convection dryers. Experiments were conducted using a forced convection dryer at temperatures from 40 °C to 60 °C and air velocities range of 1.0 to 2 m/s to dried grapes. The drying time was significantly decreased due to the greater air temperature and velocity under different dryers. The horizontal airflow technique (HT-II) exhibited the lowest significant drying time reduction of 3.79% and 8.46% lower than the horizontal (HT-I) and vertical airflow techniques, respectively. The highest thermal efficiency was achieved in the (HT II) technique in the range from 50.31% to 74.52% compared to the (VT) technique, and it was the least efficient in the range (29.77–52.45). The minimum specific energy consumption of 27.44 MJ/kg was recorded using the horizontal (HT-II) technique, which was 53.82% and 141.91% lower than horizontal (HT-I) and vertical, respectively. Additionally, implementing the horizontal (HT-II) technique for drying grapes has many advantages over the vertical (VT) technique, including faster operating times, lower overall energy consumption, and improved dryer's thermal efficiency. [ABSTRACT FROM AUTHOR]