Year: 2023 | Month: June | Volume 10 | Issue 1

Process Technology for Raisins

Sivala Kumar* Arundhati Pradhan Rashmi Rani Sahoo Smita Prava Pati Sameer Banarjee Aparnna Jena
DOI:10.30954/2347-9655.01.2023.1

Abstract :

The process of osmotic dehydration followed by tray drying was studied on grapes for raisin preparation. Grapes were dried out by osmosis using sugar syrup at grapes to sugar syrup ratio of 1:4, which were than dried in a commercial tray dryer maintained at 60oC temperature to obtained raisin. The grapes were dipped in sugar syrup of 40oBrix, 50oBrix, 60oBrix and 70oBrix concentration in beakers having fruit to syrup ratio 1:4 at 60oC temperature and time of immersion was 30 minutes and one hour for osmotic
dehydration. From this it was concluded that, acidity and ascorbic acid decreases with increase in syrup concentration, temperature of solution and time of concentration and total, reducing and non-reducing sugar increases with increase in syrup concentration, temperature of solution and time of concentration.

Highlights

  • m Highest moisture loss was occurred on 4th day, after 180 min, 12.80% (60°Bx) and minimum moisture loss was recorded on 1st day after 30 min (1st observation) i.e.; 0.61% (50° Bri) of Osmotic dehydrated grapes
  • The raisins are having nice texture, appearance as well as good flavor.


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