FRUIT PRODUCTS

摘要

A process for introducing solutes into dried fruit is described, which process comprises: (a) providing dried fruit of a moisture content between 5 % to 40 % or more; (b) disrupting the structure of the fruit whilst maintaining integrity thereof; (c) reacting the fruit with a solute solution containing one or more water activity controlling solutes for a time sufficient to allow solute infusion into the fruit, optionally removing, if necessary, any remnant infusion liquid and thereafter drying the fruit to a desired moisture content and water activity, and optionally, (d) treating the surface of the fruit with one or more sugars.