Dried Raisins

A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the India, United Kingdom, Ireland, New Zealand, and Australia, the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden-colored dried grape, and currant being a dried small Black Corinth seedless grape. Raisin varieties depend on the type of grape used and are made in a variety of sizes and colors’ including green, black, brown, blue, purple, and yellow. The three types of drying methods are: sun drying, shade drying, and mechanical drying. Sun drying is an inexpensive process; however, environmental contamination, insect infections, and microbial deterioration can occur, and the resulting raisins are often of low quality. Additionally, sun drying is a very slow process and may not produce the most desirable raisins. After the drying process is complete, raisins are sent to processing plants where they are cleaned with water to r move any foreign objects that may have become embedded during the drying process. Stems and off-grade raisins are also removed. The washing process may cause rehydration, so another drying step is completed after washing to ensure that the added moisture has been removed.
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