After final inspections, raisins are automatically weighed and packed in a variety of convenient sizes and shipped around North America and the world.
Part of the crop is used to make raisin juice (a minimum of 70 percent natural fruit soluble solids) and raisin paste (made from 100 percent raisins), which are added to a variety of foods, including dairy, confectionery and bakery items.
The production and manufacturing of California Raisins for consumption is a fascinating process. Understanding all the aspects of raisins, the products made from them, benefits of their use, and the differences as they are manufactured – all that information resides in the technical brochure.
California Raisins may be stored at room temperature without noticeable loss of color or flavor for a few months. The stability at room temperature will be dependent upon the moisture levels of the raisins and the relative humidity of the atmosphere. If the storage room temperature exceeds 10ºC (50ºF), the relative humidity should be kept below 55%. Raisins should be stored away from grain products such as wheat flour and corn meal. If the storage room temperature and relative humidity are high, refrigerated storage may be adopted for short periods of time.
The optimal relative humidity for storage of raisins is in the 45-55% range. Raisins then neither gain nor lose moisture. Controlling the relative humidity is particularly critical if the storage temperature is not optimal. Lower temperatures slow the moisture transfer rate from the air to the raisins. Poly-bags and proper packaging help to protect raisins in high humidity conditions.
California Raisin Storage & Handling Tips
The Finest From California
It’s August in the San Joaquin Valley. Another bountiful season is coming to a close. Trucks are taking loads of raisins from the farmers’ yards to the packing plants – a mark of the season’s end.
Before raisins are unloaded from their bins, government inspectors take long prods to gather samples from the middle of each box. United States Department of Agriculture (USDA) standards must be met to ensure that each box is free of imperfections. Next, raisins are processed, which means they go through a series of conveyor belts and drums to remove remaining stems, chaff or lightweight fruit. The raisins also are sent through a vacuum air stream to catch any other undesirable materials. Finally, they’re size-graded and thoroughly washed in pure water. In preparation for packaging, the raisins are moved through a laser sorter. The sorter’s light beams, along with a computer, see if anything besides raisins is passing through the stream. If material other than a raisin is present, the computer sends a burst of air to knock it out of the stream of raisins and down a trough. California raisins are inspected under the most rigid standards. Quality control technicians inspect the raisins by hand throughout the packing process, thus assuring that California raisins are the cleanest, highest quality in the world. After final inspections, raisins are automatically weighed and packed in a variety of convenient sizes. California raisins are then shipped around North America and the world for consumers to enjoy.
Question & Answer
Q. How many raisins to lb/kg?
Q. Package sizes?
Q. Water activity of raisins?