IMPROVED PROCESS FOR INFUSING RAISINS WITH HUMECTANT

摘要

Softness retention characteristics of raisins are inmproved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28 % based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19 % by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20 %.