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The paper reports on experiments to determine the suitability of parallel flow dehydration for the drying of grapes from fresh.
In laboratory experiments sultanas were dried in ovens to determine the level at which heat damage occurred and it was concluded that 145oF was the upper limit if heat damage was to be avoided.
With an entering air temperature of 145oF using the parallel flow system it was possible to dry one ton dry weight of dipped grapes to 13.5 per cent moisture content in 37.2 hours.
It would appear that the parallel flow system could be of value for grapes if it is required to increase drying capacity without increasing capital costs.
Sultana Grape Dehydration
1967, Food Technology in Australia, vol 19, issue 13, month 10, pages 627
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