In this article:
The relative importance of the nature of the cation and anion of the alkali salts of the drying emulsion and the relative effectiveness of the different fatty acid esters on the drying rate was investigated.
When salt solutions used as dip were applied with commercial drying oil, water lass increased with decreasing hydrated ionic radius of the alkali cation and relative effectiveness of the alkali cations used in the experiment is discussed.
Carbonate was found to be the most effective anion, with other anions in the experiment giving responses which were similar to or less than the water control, depending on the presence or absence of drying oil.
The interaction between cation and commercial drying oil seemed to be additive or synergistic.
The saturated fatty acid esters had little effect on drying rates whereas the unsaturated fatty acid esters increased water loss two-fold compared with H2O treatment.
The results are discussed with particular emphasis on the role of the molecular structure of the cuticle in regulating water loss from grape berries.
Mode of Action of the Drying Emulsion used in Dried Vine Fruit Production. I. The Effect of Inorganic Ions and Fatty Acid Esters
1996, Australian Journal of Grape and WIne Research, vol 2, pages 84 – 90
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