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Raisin production[edit]Raisins are produced commercially by drying harvested gra

pe berries. In order for a grape berry to dry, water inside the grape must be re
moved completely from the interior of the cell onto the surface of the grape whe
re the water droplets can evaporate.[10] However, this diffusion process is very
difficult because the grape skin contains wax in its cuticle, which prevents th
e water from passing through.[10] In addition to this, the physical and chemical
mechanisms located on the outer layers of the grape are adapted to prevent wate
r loss.[11]
There are 3 steps to commercial raisin production including a pre-treatment, dry
ing, and post-drying process.[10]
Pre-treatment[edit]Pre-treatment is a necessary step in raisin production in ord
er to ensure the increased rate of water removal during the drying process.[10]
A faster water removal rate decreases the rate of browning and helps to produce
more desirable raisins.[10] The historical method of completing this process was
developed in the Mediterranean and Asia Minor areas by using a dry emulsion col
d dip made of potassium carbonate and ethyl esters of fatty acids.[11] This dip
was shown to increase the rate of water loss by two- to three-fold.[11] Recently
, new methods have been developed such as exposing the grapes to oil emulsions o
r dilute alkaline solutions. These methods can encourage water transfer to the o
uter surface of grapes which helps to increase the efficiency of the drying proc
ess.[10]
Drying[edit]
Chunche, naturally ventilated sheds for drying grapes into raisins in XinjiangTh
ere are three types of drying methods: sun drying, shade drying, and mechanical
drying.[10] Sun drying is an inexpensive process; however, many concerns such as
environmental contamination, insect infections and microbial deterioration are
inevitable and the resulting raisins are often of low quality. Additionally, sun
drying is a very slow process and may not produce the most desirable raisins.[1
0] Mechanical drying can be done in a safer and more controlled environment wher
e rapid drying is guaranteed. One type of mechanical drying is to use microwave
heating. Water molecules in the grapes will absorb microwave energy resulting in
rapid evaporation. Microwave heating often produces puffy raisins.[10]
Post-drying[edit]After the drying process is complete, raisins are sent to proce
ssing plants where they are cleaned with water to remove any foreign objects tha
t may have become embedded during the drying process.[10] Stems and off-grade ra
isins are also removed. The washing process may cause rehydration so another dry
ing step is completed after washing to ensure that all moisture has been removed
.[10]
All steps in the production of raisins are very important in determining the qua
lity of raisins. Sometimes sulfur dioxide is applied to raisins after the pre-tr
eatment step and before drying in order to decrease the rate of browning caused
by the reaction between polyphenol oxidase and phenolic compounds. Sulfur dioxid
e also helps to preserve flavour and prevent the loss of certain vitamins during
the drying process.[11]
See also[edit] Food portal
Look up raisin in Wiktionary, the free dictionary.
Wikimedia Commons has media related to Raisin.
List of dried foods
Snap-dragon (game), a Victorian parlour game that involved raisins being plucked
from a bowl of burning brandy
Sun-Maid, a popular brand of raisins available in North America and the United K
ingdom.

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