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In this study, raisin was produced from pre-treated grapes by tray drying method. Grapes were cleaned and soaked in a different type of solutions such as potassium carbonate, olive oil, soy lecithin, and sugar concentration for different immersion time. The pre-treated grapes were then dried in a hot air tray drier at 50°C and airflow 1.0 m/s. Results showed that drying time was varied for pre-treated grapes. The shortest drying time of 61 h) was obtained for those grapes which were dipped in 6.7 % potassium carbonate solution for immersion time of 5 min. | Int.J.Curr.Microbiol.App.Sci 2019 8 9 1878-1884 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 09 2019 Journal homepage http www.ijcmas.com Original Research Article https doi.org 10.20546 ijcmas.2019.809.217 Production of Raisin from Pre-treated Grapes by Tray Drying Jain Priti Department of Post Harvest Process and Food Engineering College of Agricultural Engineering JNKVV Jabalpur 482004 Madhya Pradesh India Corresponding author ABSTRACT Keywords Immersion Time Optimization Pretreatment In this study raisin was produced from pre-treated grapes by tray drying method. Grapes were cleaned and soaked in a different type of solutions such as potassium carbonate olive oil soy lecithin and sugar concentration for different immersion time. The pre-treated grapes were then dried in a hot air tray drier at 50 C and airflow 1.0 m s. Results showed that drying Article Info Accepted 20 August 2019 Available Online 10 September 2019 time was varied for pre-treated grapes. The shortest drying time of 61 h was obtained for those grapes which were dipped in 6.7 potassium carbonate solution for immersion time of 5 min. Introduction Grape Vitis vinifera is one of the oldest fruit crops in India. In India among growing commercial fruit crops grape is most important. Dried grapes raisins can be eaten raw or used in baking. It has high sugar content about 20 Brix crunchy pulp and thin skin. A good raisin variety should have a soft texture and delightful flavor. Two popular varieties of raisins are Kishmish and Munnakka. In India produced fruits are wasted nearly 30 due to improper post-harvest processing transportation and storage Kumari 2016 . Drying is an important method of food preservation which provides longer shelf life lighter weight for transportation and small space for storage Doymaz 2007 . Though various methods of drying are adopted by food processors such as vacuum drying tray drying tunnel drying .
