Dried grapes prepared by microwave irradiation pretreatment and hot air drying

Abstract

The purpose of the present study was to apply a new method of producing high-quality dried grapes by microwave irradiation of pulp followed by hot air drying. This method was previously established in the production of semi-dried Japanese pear fruit. Microwave irradiation of grapes shortened the proceeding hot air drying period by sixty percent. Both skin color (yellow-green and red) and original flavor (such as Muscat and foxy) were not entirely lost in the dried grape products. The texture of dried grape products from thin-skinned cultivars, which hardly slip off, was better than products from slip-skin cultivars.