In this article:
Sultanas of four grade lots, dried after treatment with alkaline oil-in-water emulsion, were processed In an experimental plant to examine the effects of varying cone speed.
Cage clearance and fruit temperature on the removal of pedicels (capstems), on skin damage and on the uptake of moisture during washing.
It was concluded that sultanas conforming to the quality prescribed for Australian export fruit can be obtained when samples of varying grade and colour type are processed at the same temperature (about 25oC) and at the same rotating speed of the cone, but with appropriate adjustment of the distance between the cone and its wire cage.
Processing of Dried Sultanas – The Effect of Temperature and Machine Settings
1979, Confructa, vol 24, iss 1/2, pages 28 – 37
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