In this article:
When packed sultanas, at an initially uniform temperature, are exposed to a heat source, temperature profiles are created through the solid.
These profiles have been used to obtain a generalized temperature profile in stored grape vine fruit, and for the calculation of other heat transfer variables.
The rate of heat transfer in packed sultanas is found to be low and similar to that of other agricultural products.
Results suggest that light coloured sultanas should be processed at a low temperature, in order to retard the darkening process.
Experimental Temperature Profiles In Sultanas
1972, Journal of Food Technology in Australia, vol 24, issue 8, pages 404 – 405
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