spray of potassium sorbate solution is applied to give a residual level of A final inspection is given before packing in 14kg cartons Inlet temperatures in the first zone should not exceed 75C otherwise there may be some problem of fruit bursting. Drying temperatures reduce progressively to 50"C in the finishing zone, and theend moisture is normally in the range 16 to 19% In reprocessing the steam rehydration brings this up to the 20 to 22% referred to earlier The dual process permits the initial drying to be done during the harvesting period, and the secondary processing is done out of season as the Product is required for marketing Raw moisture of plums is 83% Drying ratio can be expected to be about 6: 1 Overall ratio will depend very much on the condition and size of the raw material but should fall between 8: 1 to 10: 1 Raisins (golden bleached) The Thompson Seedless Grape is used mainly for the production of raisins, although Muscat and Sultinana grapes are processed in some localities California is the major producer, with Greece, Australia and Turkey also being substantially involved There are several methods of production, namely soda-oil or sodium hydroxidedip before sun-drying( California)rack-drying (Australia), natural sun-drying without Pre-dip, sulphur bleach, and golden bleach. The soda dip involves immersing the fresh grapes in a 0. 25 percent solution sodium hydroxide at a temperature at 94'C for a few seconds, then rinsing in cold water before sun-drying. The lye treatment removes the bloom and checks the skin to hasten drying A second method used in Australia is to dip them in a solution of 0.3 percent lye, 0.5 percent potassium carbonate and 0.4 percent olive oil at 82C for 2-3 seconds. This is not rinsed off before drying For the last two to three days of drying, the fruit is placed in direct sunlight to effect a colour change from dull green to yellow or light brown. The Process which follows, however, concerns the process for Golden Bleach Raisins in which the grapes are dried mechanically in a tunnel dryer This type of dryer is recommended in view of the long drying cycle of 24-25 hourspray of potassium sorbate solution is applied to give a residual level of A final inspection is given before packing in 14kg cartons. 400ppm. (4) Drying Inlet temperatures in the first zone should not exceed 75°C otherwise there may be some problem of fruit bursting. Drying temperatures reduce progressively to50”C in the finishing zone, and theend moisture is normally in the range 16 to 19%. In reprocessing the steam rehydration brings this up to the 20 to 22% referred to earlier. The dual process permits the initial drying to be done during the harvesting period, and the secondary processing is done out of season as the product is required for marketing. Raw moisture of plums is 83%. Drying ratio can be expected to be about 6:l Overall ratio will depend very much on the condition and size of the raw material but should fall between 8:l to 10:l. Raisins (Golden Bleached) The Thompson Seedless Grape is used mainly for the production of raisins, although Muscat and Sultinana grapes are processed in some localities. California is the major producer, with Greece, Australia and Turkey also being substantially involved. There are several methods of production, namely soda-oil or sodium hydroxidedip before sun-drying (California) rack-drying (Australia), natural sun-drying without pre-dip, sulphur bleach, and golden bleach. The soda dip involves immersing the fresh grapes in a 0.25 percent solution sodium hydroxide at a temperature at 94°C for a few seconds, then rinsing in cold water before sun-drying. The lye treatment removes the bloom and checks the skin to hasten drying. A second method used in Australia is to dip them in a solution of 0.3 percent lye, 0.5 percent potassium carbonate and 0.4 percent olive oil at 82°C for 2-3 seconds. This is not rinsed off before drying. For the last two to three days of drying, the fruit is placed in direct sunlight to effect a colour change from dull green to yellow or light brown. The process which follows, however, concerns the process for Golden Bleach Raisins in which the grapes are dried mechanically in a tunnel dryer. This type of dryer is rccommendcd in view of the long drying cycle of 24-25 hours. I88