Effect of osmotic agents on the drying behaviour and product quality in raisin processing.

\The mass transfer during osmoti c dehydration of grapes, to produce qualit y raisins, is investigated. The effect of some osmotic solutions (sucrose and honey) on water loss and solid gain is evalu ated. It is found that the rate of moisture loss in the fruit varies with both th e osmoti c agents as well as their concentrati o ns in th e soak soluti o ns at ambient temperature. The sensory scores indi cate that the honey-treated samples have better tl avour whil e sugar-treated ones have bette r colou r (appearance) and overall acceptability.