In this article:
Dried sultanas are coated with specially developed dressing oil after processing.
The application of this oil helps to improve the free flowing characteristics of the fruit after processing and reduces stickiness and previous research pinpoints the best application rate to achieve this.
New dressing oils with different characteristics are now used by industry.
This project will verify the previous studies for the new oils and establish a benchmark for dressing oil addition to several new dried fruit selections.
(DFRDC project no. CSH 62)
The effect of dressing oil content on storage characteristics of sultanas and new grape selections for drying