RT Journal Article
SR Electronic
T1 Effect of Various Dipping Treatments on the Drying Rate of Grapes for Raisins
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 230
OP 234
DO 10.5344/ajev.1963.14.4.230
VO 14
IS 4
A1 M. Grncarevic
YR 1963
UL http://www.ajevonline.org/content/14/4/230.abstract
AB Different solvent treatments applied before drying increased the drying rate of grapes to varied degrees. Under standardized conditions, untreated Sultanas required 44 hours and peeled Sultanas only 10 hours to dry to half their original weights. Sultanas dipped in commercial dipping emulsion or with surface wax removed by chloroform, required 17 hours. The significance of these results is discussed, and a partial explanation for the mechanism of the commercial dipping process is proposed.