and may clog the machine. Screening/Aspiration. This is a further cleaning operation to remove any trace of stem left behind by the previous operation Stem Capping: Aspiration. Stem capping removes the small stem dering to the individual raisins and these stems have to be removed br aspiration. If at any stage stemming proves to be difficult due to the residual moisture being slightly too high, some further rapid drying may be necessary in a stove or cabinet drying, at 50-55C for 3-4 hours Washing. This is a rapid rinse to finally clean the fruit and will i crease le moisture to maximum 17 percent. The raisins are then dewatered Inspection. At this point the fruit is inspected to remove any residual cap stems and imperfect fruit Grading. This may be necessary if a retail pack demands a specific size of fruit. In this case the larger fruit will be screened out for this purpose and the smaller grade for catering pack Packing Catering packs are normally 301b(or 13. 5kg)and retail packs 500g Fumigation. This should be carried at regular intervals by methyl bromide in a fumigating chamber at the rate of 2. 1 kg per 100cu m of chamber space. This applies to the sweat boxes and to the final packs BIBLIOGRAPHY W.B. Van Arsdel and A I Morgan. jr Food Dehydration 1973 Californian Golden bleach raisins 11: 173and may clog the machine. ScreeninglAspiration. This is a further cleaning operation to remove any trace of stem left behind by the previous operation. Stem Capping: Aspiration. Stem capping removes the small stem adhering to the individual raisins and these stems have to be removed by aspiration. If at any stage stemming proves to be difficult due to the residual moisture being slightly too high, some further rapid drying may be necessary in a stove or cabinet drying, at 50"- 55°C. for 3-4 hours. Washing. This is a rapid rinse to finally clean the fruit and will increase the moisture to maximum 17 percent. The raisins are then dewatered. Inspection. At this point the fruit is inspected to remove any residual cap stems and imperfect fruit. Grading. This may be necessary if a retail pack demands a specific size of fruit. In this case the larger fruit will be screened out for this purpose and the smaller grade for catering packs. Packing. Catering packs are normally 301b (or 13.5kg) and retail packs Fumigation. This should be carried at regular intervals by methyl bromideina fumigatingchamberat thcrateof2.1 kg per 1OOcumofchamber space. This applies to the sweat boxes and to the final packs. BIBLIOGRAPHY W.B. Van Arsdel and A.I.Morgan. jr. Food Dehydration 1973 Californian Golden Bleach Raisins 11 :I 73. 500g. 191