Raisins
Raisins are produced commercially by drying harvested grape berries. For a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate. However, this diffusion process is very difficult because the grape skin contains wax in its cuticle, which prevents the water from passing through.
In addition to this, the physical and chemical mechanisms located on the outer layers of the grape are adapted to prevent water loss
Specification of Whole Raisins
- Color Uniformity : Raisins should be 90% uniform in color, with 10% opposite color
- Moisture : Raisins typically have 12–16% moisture
- Size : Raisins can be medium or jumbo in size, with jumbo raisins being plumper and fleshier
- Count : Raisins can have 300–500 berries per 100 grams, or 500–600 extra small pieces per 100 grams
- Damaged Raisins : Raisins should have no more than 3% damaged raisins
- Flavor : Raisins should have a naturally sweet taste and no foreign taste
- Smell : Raisins should have a typical raisin aroma and no foreign odor.