New Approaches on Drying Process of Sultana Grape

1. New Approaches on Drying Process of Sultana Grape Prof. Dr. Ahmet ALTINDISLI Ege University, Faculty of Agriculture Bornova-İzmir/TURKEY ahmet.altindisli@ege.edu.tr

2. Estimated World Dried Grape Production (Mt) Source: Data of International Dried Grape Producer Countries Conference (Estimated)

3. Proportion of Dried Grape Producer Countries in Total World Market

4. Reasons to Produce Raisin • Usage as an ingredient in food industry (Mussli, bread, cake, biscuit bakery, exc.), • Longer shelf-life, • Lesser storage cost, • Stability in price, • Being quick and natural energy source.

5. Current applications and some important points on drying process • Maturity, • Selecting healthy bunches, • No-incurred berry, • Ocratoxin-A

6. Dipping process

8. Dipping Solition: • 5 % K2CO3 • 1-1,5 % Olive Oil • Water

10. Density: 20 kg/m2

13. Precleaning (Screen shaking) Shaker riddle with blower

16. Plastic boxes is protect dried grape berries from compaction damage

17. Roc-type drying system

25. Golden Bleach Raisin

26. Effect of SO2 treatment on berry color

29. Dry-On-Vine (DOV) Raisin Production. Three DOV trellis systems; Shaw (swing-arm), open gable, and overhead arbor.

35. Harvest Machine

36. Thank you