In this article:
Sultana berries were treated with alkaline oil-in-water emulsion by partial or total immersion, spotting or spraying. Their weight loss during dehyration at 40’C and the colour and extent of surface bloom of the resultant raisins were determined. Spread of emulsion from treated to untreated parts occurs on mature berries only; it increases with increasing maturity.
Comparable amounts of emulsion are more effective when spotted uniformly instead of distally on the berry surface. It is concluded that the efficacy of emulsion treatment depends in part on the characteristics of the fruit to be dried.
The cost of drying may be reduced and the quality of the raisins may improve when the emulsion treatment is modified according to the type of Sultana berry to be dried.
Effects of Varying the Method of Applying Alkaline Emulsion on the Drying of Sultana Grapes
1983, Journal of the Science of Food and Agriculture, vol 34, pages 1215-1228
Please note accessing PDF may be slow, thank you.
