Abstract
ABSTRACT Seedless grapes were dried at 45‐50°C at air flow rates of 750 fpm to yield a raisin product that differs from sun‐dried grapes in having a lighter color, sweeter flavor, and better sanitation. Development of color in the raisin product is strongly affected by the water activity of the grape tissue during drying. Raisin color can be controlled by adjusting drying time and water activity in and near the skin to affect the enzymatic browning rate. Carbohydrates are converted to free sugars during the drying process and storage. As raisin production is being shifted from solar to mechanical drying, these mechanisms become important.
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Claims 6
Claim · model-written summary
Air-dried seedless grapes produced raisins with lighter color than sun-dried grapes.
Verbatim
e0“Seedless grapes were dried at 45‐50°C at air flow rates of 750 fpm to yield a raisin product that differs from sun‐dried grapes in having a lighter color, sweeter flavor, and better sanitation”
Claim · model-written summary
Air-dried seedless grapes produced raisins with sweeter flavor than sun-dried grapes.
Verbatim
e0“Seedless grapes were dried at 45‐50°C at air flow rates of 750 fpm to yield a raisin product that differs from sun‐dried grapes in having a lighter color, sweeter flavor, and better sanitation”
Claim · model-written summary
Air-dried seedless grapes produced raisins with better sanitation than sun-dried grapes.
Verbatim
e0“Seedless grapes were dried at 45‐50°C at air flow rates of 750 fpm to yield a raisin product that differs from sun‐dried grapes in having a lighter color, sweeter flavor, and better sanitation”
Claim · model-written summary
Grape tissue water activity strongly affects raisin color development during drying.
Not reportedDirection
Verbatim
e0“Development of color in the raisin product is strongly affected by the water activity of the grape tissue during drying”
Claim · model-written summary
Adjusting drying time and water activity near grape skin can control raisin color through browning rate.
Verbatim
e0“Raisin color can be controlled by adjusting drying time and water activity in and near the skin to affect the enzymatic browning rate”
t0“GRAPES”
Claim · model-written summary
Grape carbohydrates are converted to free sugars during drying and storage.
Verbatim
e0“Carbohydrates are converted to free sugars during the drying process and storage”
t0“GRAPES”
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