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Australia’s main dried fruit markets require high quality, light coloured sultanas.
These are produced by dipping or spraying the fruit with an alkaline oil-in-water solution to hasten the drying and prevent darkening of the fruit.
The main principles involved in this process, particularly for rack drying have been discussed by Grncarevic and Lewis (1976).
This paper briefly covers these principles and draws together further research results relevant to the system of trellis drying.
Grape Drying Principles in Relation to Trellis Drying
1986, Australian Dried Fruits News, vol 14, issue 2, month 12, pages 14 – 16
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