Abstract: Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

Abstract: Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

Abstract: Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

Abstract: Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

Abstract: A batch of raisins in which moldy raisins are mixed with sound ones is immersed in a hot water bath, causing the moldy raisins to assume a mushy and sticky texture while leaving the texture of the sound raisins substantially unaffected. The batch of raisins is then dropped onto a laterally inclined conveyor belt. The conveyor belt moves the raisins over a framework which is rapidly moved up and down to slap the underside of the belt, causing the raisins to bounce up and down on the continuously moving conveyor. The sound raisins, which have retained their firm texture, are bounced substantially higher than the moldy raisins, and thus, bounce down off the side of the conveyor as they move along the length of the conveyor. Because of their mushy texture, the moldy raisins do not bounce as high as the sound ones and therefore do not as readily bounce downward off the conveyor. Instead, they are carried along and off the end of the conveyor.

Abstract: A batch of raisins in which moldy raisins are mixed with sound ones is immersed in a hot water bath, causing the moldy raisins to assume a mushy and sticky texture while leaving the texture of the sound raisins substantially unaffected. The batch of raisins is then dropped onto a laterally inclined conveyor belt. The conveyor belt moves the raisins over a framework which is rapidly moved up and down to slap the underside of the belt, causing the raisins to bounce up and down on the continuously moving conveyor. The sound raisins, which have retained their firm texture, are bounced substantially higher than the moldy raisins, and thus, bounce down off the side of the conveyor as they move along the length of the conveyor. Because of their mushy texture, the moldy raisins do not bounce as high as the sound ones and therefore do not as readily bounce downward off the conveyor. Instead, they are carried along and off the end of the conveyor.