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Agrotradeasia
IUPAC Name Vitis vinifera
Appearance Large, sweet, with dark brown or deep purple in colour
Common Names -
TDS MSDS
Raisins are dried fruit from grapes. Raisins are originated from Persia and Egypt. Raisins are generally sweet due to the hogh concentration of sugars in it. There are many types of raisins in the world, with the best known raisins group are the raisins with appearance of large, sweet, and dark brown or deep purple in colour. These raisins come from Thompson seedless variety in the United States, and in Australia raisins come from Muscat, Lexia, and Waltham Cross varieties.
Basically raisins are made by sun drying grapes. This process began after grapes are harvested when they reach their mature stage and have an optimum sweetness. These grapes are picked and placed on paper trays that laid out on the ground between vine rows. The grapes are allowed to sun dried on the trays for about two to four weeks, until the moisture content reach 15% and the color of grapes changed to brownish purple. In the night, the trays are rolled to minimize dusts or sands in the trays and protected the fruits from raisin moth infestation. After the fruit is dried, raisins are gathered and stored in boxes before transported to processing plant. After that raisins are cleaned by emptying the sacks to a metal screen that are used to separate the fruits from leaves and debris. Then, raisins are sorted by using a mechanical sorter. Lastly, raisins are dehydrated by drying them in the trays for two to four weeks or using a dehydrator machine. In this dehydration process, raisins moisture content are reduced to less than 15% with the colour of fruits changing to deep red. After the raisins are dried, they are graded and then stored or packaged in a see through bag.
There are three grades of raisins based on USDA, these are:
U.S. Grade A
Seedless raisins have similar varietal characteristics, have a good typical color, have a good characteristic flavor, show development characteristics of raisins prepared from well-matured grapes with not less than 80 percent by weight of raisins that are well-matured or reasonably well-matured, contain not more than 18 percent by weight of moisture for all varieties
U.S. Grade B
Seedless raisins have similar varietal characteristics, have a reasonably good typical color, have a good characteristic flavor, show development characteristics of raisins prepared from reasonably well-matured grapes with not less than 70% by weight of raisins that are well-matured or reasonably well-matured, contain not more than 18% by weight of moisture for all varieties of seedless raisins.
U.S. Grade C
Seedless raisins have similar varietal characteristics, have a fairly good typical color, that have a fairly good flavor, that show development characteristics of raisins prepared from fairly well-matured grapes with not less than 55 percent by weight of raisins that are well-matured or reasonably well-matured, that contain not more than 18 percent by weight of moisture for all varieties of seedless raisins.
Raisins are rich in dietary fiber, carbohydrates, and low glycemic index, making raisins are often used as human consumption for snacking. Raisins, like dried cranberries are often used in cooking, commonly in pastries, and sweets dishes.
Raisins are categorized as dried fruits.
Effluent Treatment
Phosphorous
Fertradeasia
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