Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. either naturally, Drying may occur by sun, through the use of industrial dehydrators , or by freeze drying . Dried fruit has a long tradition of use dating to the fourth millennium BC in Mesopotamia , and is valued for its sweet taste, nutritional content, and long shelf life.
51-552: A raisin is a dried grape . Raisins are produced in many regions of the world and may be eaten raw or used in cooking , baking , and brewing . In the United Kingdom , Ireland , New Zealand , Australia and South Africa , the word raisin is reserved for the dark-colored dried large grape, with sultana being a golden- or green-colored dried grape, and currant being a dried small Black Corinth seedless grape. The word raisin dates back to Middle English and
102-549: A Germanic word in general use in the North Sea area since the Middle Ages (cf. Old English and Old Frisian tunne , Old High German and Medieval Latin tunna , German and French tonne ) to designate a large cask, or tun . A full tun, standing about a metre high, could easily weigh a tonne. See also the common German word de:Mülltonne (literal translation: garbage drum ). The spelling tonne pre-dates
153-491: A Fruit Mass", published 2009-07-02, issued 2012-05-15 [REDACTED] Media related to Dried fruit at Wikimedia Commons Tonne The tonne ( / t ʌ n / or / t ɒ n / ; symbol: t ) is a unit of mass equal to 1,000 kilograms . It is a non-SI unit accepted for use with SI . It is also referred to as a metric ton in the United States to distinguish it from
204-533: A faster drying rate compared to freeze drying. Vacuum microwave not only dries the mango quickly, it also reduces the amount of fibers and microorganisms present in the pulpy part of the fruit. The fruit taste is distorted at some rate. The vacuum drying also reduces the amount of water contained, and in a closed environment, no other microorganisms can enter into the fruit. US patent 20090169694A1 , Fleisch, Jens; Hilker, Erhard & Markwardt, Klaus, "Method and Apparatus for Producing Fruit Leather from
255-421: A great rehydration property despite its high costs. Foods that contain adequate amounts of water are very easy to work with and will maintain their initial shape after the freeze-drying process is complete. The microwave generates a specific amount of energy, easily shortening the drying time. In addition, the boiling point of water is lowered under vacuum, causing a high temperature inside the dried particles on
306-497: A key part of their common meals, along with olives and fresh fruits. Having dried fruits was essential in ancient Rome as these instructions for housekeepers around 100 BC tell: "She must keep a supply of cooked food on hand for you and the servants. She must keep many hens and have plenty of eggs. She must have a large store of dried pears, sorbs, figs, raisins, sorbs in must, preserved pears, grapes, and quinces . She must also keep preserved grapes in grape pulp and in pots buried in
357-592: A longer period of time while keeping it suitable for consumption. Reducing the amount of water in fruits helps prevent bacteria, yeast or fungi from growing on them. There are several processes that can be used in the production of dried fruit, each of which affects its appearance, rehydration properties, and nutrients differently. These drying processes include sun drying , tray (air) drying , freeze drying , and vacuum microwave drying . Each process has its own benefits and disadvantages. This process uses sun exposure as its thermal source, combined with natural airflow. It
408-476: A low GI. However, other factors also contribute to a food's glycemic response, such as the type of carbohydrate or sugar present, the physical characteristics of the food matrix, and the presence of organic acids. All studies assessing the GI of dried fruit show that they are low- to moderate-GI foods and that the insulin response is proportional to their GI. Factors thought to contribute to this glycemic response include
459-424: A source of hot, dry air or the sun until they are dry enough to store at ambient temperature with minimal spoilage. Despite its poor re-hydration properties and shrunken appearance, this process requires a short period of time along with controlled humidity and heated air. Freeze-drying is a special form of drying that removes all moisture and has less effect on the taste of food than normal dehydration. Freeze drying
510-473: A tart, tangy flavor. They are usually called currants. Muscat raisins are larger and sweeter than other varieties. Grapes used to produce raisins in the Middle East and Asia include the large black monukka (or manucca) grapes that produce large raisins. Raisins are produced commercially by drying harvested grape berries . For a grape berry to dry, water inside the grape must be removed completely from
561-510: Is a loanword from Old French ; in modern French , raisin means "grape", while a dried grape is a raisin sec , or "dry grape". The Old French word, in turn, developed from the Latin word racemus , which means "a bunch of grapes." Raisin varieties depend on the types of grapes used and appear in a variety of sizes and colors, including green, black, brown, purple, blue, and yellow. Seedless varieties include sultanas (the common American type
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#1732772839225612-490: Is a necessary step in raisin production to ensure the increased rate of water removal during the drying process. A faster water removal rate decreases the rate of browning and helps to produce more desirable raisins. The historical method of completing this process was developed in the Mediterranean and Asia Minor areas by using a dry emulsion cold dip made of potassium carbonate and ethyl esters of fatty acids. This dip
663-414: Is a water removal process commonly used to preserve pear material. The fruit is placed in a vacuum chamber at low heat to increase shelf life. This process works by freezing the material, then reducing the pressure and adding heat to neutralize the frozen water in the material. Unlike the other drying methods, this method allows the dried mango to retain its shape, retain the highest color value, and provide
714-428: Is also a traditional drying method to reduce the moisture of fruits by spreading them under the sun. Warmer temperatures evaporate the moisture, and lower humidity allows moisture to move quickly from the fruit to the air. However, there are many disadvantages associated with it, such as the longer time required to dry, the hot climate and daylight, and risk of invasion by animals and unwanted microorganisms. A tray dryer
765-614: Is also official for the metric ton in the United States, having been adopted by the United States National Institute of Standards and Technology (NIST). It is a symbol, not an abbreviation, and should not be followed by a period . Use of lower case is significant, and use of other letter combinations can lead to ambiguity. For example, T, MT, mT, are the SI symbols for the tesla , megatesla, and millitesla, respectively, while Mt and mt are SI-compatible symbols for
816-403: Is an inexpensive process; however, environmental contamination, insect infections, and microbial deterioration can occur and the resulting raisins are often of low quality. Additionally, sun drying is a slow process and may not produce the most desirable raisins. Mechanical drying can be done in a safer and more controlled environment where rapid drying is guaranteed. One type of mechanical drying
867-644: Is centered in the San Joaquin Valley where the soil and climate, especially the hot, dry summers, provide ideal growing conditions. While these fruits were commonly dried in the sun in the past, now only raisins are almost entirely naturally sun-dried. Fruits can be dried whole (e.g., grapes, berries, apricot, plum), in halves, or as slices (e.g., mango, papaya, kiwi). Alternatively, they can be chopped after drying (e.g., dates), made into pastes, or concentrated juices. The residual moisture content can vary from small (3–8%) to substantial (16–18%), depending on
918-435: Is completed after washing to ensure that the added moisture has been removed. All steps in the production of raisins are very important in determining the quality of raisins. Sometimes sulfur dioxide is applied to raisins after the pre-treatment step and before drying to decrease the rate of browning caused by the reaction between polyphenol oxidase and phenolic compounds. Sulfur dioxide also helps to preserve flavor and prevent
969-865: Is due partly to their early cultivation in the Middle Eastern region known as the Fertile Crescent , made up of parts of modern Iran , Iraq , southwest Turkey , Syria , Lebanon , Palestine , Israel , and northern Egypt . Drying or dehydration was the earliest form of food preservation : figs, dates or grapes which fell from the plant and were sun-dried may have been consumed by early hunter-gatherers as edible and more long-lasting and sweeter. The earliest recorded mention of dried fruits can be found in Mesopotamian tablets dating to about 1500 BC. These clay slabs, written in Akkadian ,
1020-616: Is known as Thompson Seedless in the United States), Zante currants (black Corinthian raisins, Vitis vinifera L. var. Apyrena), and Flame grapes . Raisins are traditionally sun-dried but may also be artificially dehydrated. Golden raisins are generally dried in dehydrators with controlled temperature and humidity, which allows them to retain a lighter color and more moisture. They are often treated with sulfur dioxide after drying. Black Corinth or Zante currants are small, sometimes seedless, raisins that are much darker and have
1071-399: Is similar to a convection drier, which is placed in enclosed, insulated chambers and trays on top of each other in the tray. Input materials are batch-fed, placed in trays, and loaded into ovens for drying. Dryers are used in processing where drying and heating are important parts of the industrial manufacturing process, like dried fruits. Tray drying means dehydrating small pieces of fruit from
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#17327728392251122-508: Is sulfite-sensitive, and about 5% of asthmatics are also at risk of suffering an adverse reaction. Given that about 10% of the population suffers from asthma, this figure translates to 0.5% of the whole population with potential for sulfite-sensitivity. These individuals make up the subgroup of greatest concern and are largely aware of the need to avoid sulfite-containing foods. Consequently, the FDA requires food manufacturers and processors to disclose
1173-400: Is the joule . One tonne of TNT is approximately equivalent to 4.2 gigajoules. In the petroleum industry the tonne of oil equivalent (toe) is a unit of energy : the amount of energy released by burning one tonne of crude oil , approximately 42 GJ. There are several slightly different definitions. This is ten times as much as a tonne of TNT because atmospheric oxygen is used. Like
1224-468: Is to use microwave drying. Water molecules in the grapes absorb microwave energy resulting in rapid evaporation. Microwave drying produces puffed raisins. After the drying process is complete, raisins are sent to processing plants where they are cleaned with water to remove any foreign objects that may have become embedded during the drying process. Stems and off-grade raisins are also removed. The washing process may cause rehydration, so another drying step
1275-691: The Daily Value (DV) of riboflavin , vitamin B6 , and several dietary minerals rich in content (above 20% DV), including potassium and copper (table). Raisins can cause kidney failure in both cats and dogs. The cause of this is not known. Dried fruit In the 21st century , dried fruit consumption is widespread worldwide. Nearly half of dried fruits sold are raisins , followed by dates , prunes , figs , apricots , peaches , apples , and pears . These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in
1326-401: The non-metric units of the short ton ( United States customary units ) and the long ton ( British imperial units ). It is equivalent to approximately 2,204.6 pounds , 1.102 short tons, and 0.984 long tons. The official SI unit is the megagram ( Mg ), a less common way to express the same amount. The BIPM symbol for the tonne is t, adopted at the same time as the unit in 1879. Its use
1377-515: The tonne and the spelling of ton in English is the same, though they differ in mass. One tonne is equivalent to: A tonne is the mass of one cubic metre of pure water at 4 °C (39 °F). As a non-SI unit, the use of SI metric prefixes with the tonne does not fall within the SI standard. For multiples of the tonne, it is more usual to speak of thousands or millions of tonnes. Kilotonne, megatonne, and gigatonne are more usually used for
1428-673: The 3 BC and spread to the Fertile Crescent where they were commonly eaten. Dried fruit is produced in most regions of the world, and consumption occurs in all cultures and demographic segments. As of 2010 , raisins accounted for about two thirds of this volume. California produces the largest percentage of the US's and the world's dried fruit crop. It accounts for over 99% of the US crop of raisins and dried plums , 98% of dried figs , 96% of dried peaches , 92% of apricots and over 90% of dates . Most of California dried fruit production
1479-536: The Fertile Crescent. Dates were the cheapest of staple foods due to high productivity, as an average date palm produced 50 kilograms (110 lb) of fruit a year for more than 60 years. Figs were also prized in early Mesopotamia, Palestine , Israel, and Egypt. In addition to appearing in wall paintings, many fig specimens were found in Egyptian tombs as funerary offerings. Grape cultivation began in Armenia and
1530-496: The United States. It traditionally referred to a metric ton of ore containing 1% (i.e. 10 kg) of metal. The following excerpt from a mining geology textbook describes its usage in the particular case of tungsten: Tungsten concentrates are usually traded in metric tonne units (originally designating one tonne of ore containing 1% of WO 3 , today used to measure WO 3 quantities in 10 kg units. One metric tonne unit (mtu) of tungsten (VI) contains 7.93 kilograms of tungsten. In
1581-641: The case of uranium , MTU is sometimes used in the sense of metric ton of uranium (1,000 kg [2,200 lb]). The tonne of trinitrotoluene (TNT) is used as a proxy for energy, usually of explosions (TNT is a common high explosive ). Prefixes are used: kiloton(ne), megaton(ne), gigaton(ne), especially for expressing nuclear weapon yield , based on a specific combustion energy of TNT of about 4.2 MJ / kg (or one thermochemical calorie per milligram ). Hence, 1 t TNT = approx. 4.2 GJ , 1 kt TNT = approx. 4.2 TJ , 1 Mt TNT = approx. 4.2 PJ . The SI unit of energy
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1632-523: The common and recommended pronunciation is / t ɒ n / . In the United States, metric ton is the name for this unit used and recommended by NIST; an unqualified mention of a ton typically refers to a short ton of 2,000 lb (907.2 kg) and to a lesser extent to a long ton of 2,240 lb (1,016 kg), with the term tonne rarely used in speech or writing. Both terms are acceptable in Canadian English . Ton and tonne are both derived from
1683-531: The daily language of Babylonia , were inscribed in cuneiform ; these were about diets based on grains , vegetables, and fruits such as dates, figs, apples, pomegranates and grapes. These early civilizations used dates, date juice evaporated into syrup and raisins as sweeteners, and included dried fruits in their breads. The date palm was one of the first cultivated trees. It was domesticated in Mesopotamia more than 5,000 years ago and grew abundantly in
1734-405: The eastern regions of the Mediterranean in the 4th millennium BC. Raisins were produced by sun-drying grapes. Raisin production and viticulture spread across northern Africa, including Morocco and Tunisia . Dried fruits spread through Greece to Italy where they became a major part of diets. Ancient Romans consumed raisins in large quantities and at all levels of society, including them as
1785-401: The energy of nuclear explosions and other events in equivalent mass of TNT , often loosely as approximate figures. When used in this context, there is little need to distinguish between metric and other tons, and the unit is spelled either as ton or tonne with the relevant prefix attached. A metric ton unit (mtu) can mean 10 kg (22 lb) within metal trading, particularly within
1836-512: The fruit while it is still frozen. The fruit becomes very light and crispy and retains much of its original flavor. Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes: The high drying and processing temperatures,
1887-656: The ground, as well as fresh Praenestine nuts kept in the same way, and Scantian quinces in jars, and other fruits that are usually preserved, as well as wild fruits. All these she must store away diligently every year." Dried figs were added to bread and formed a major part of the winter food of common people. They were rubbed with spices such as cumin , anise , fennel seeds or toasted sesame , wrapped in fig leaves and stored in jars. Plums , apricots and peaches have their origins in Asia . They were domesticated in China in
1938-500: The interior of the cells onto the surface of the grape where the water droplets can evaporate. However, this diffusion process is very difficult because the grape skin contains wax in its cuticle, which prevents the water from passing through. In addition to this, the physical and chemical mechanisms located on the outer layers of the grape are adapted to prevent water loss. The three steps to commercial raisin production include pre-treatment, drying, and post-drying processes. Pre-treatment
1989-436: The intrinsic low pH of the fruit, and the low water activity (moisture content) in dried fruit make them a stable food. Sulfur dioxide is used as an antioxidant in some dried fruits to protect their color and flavor. For example, in golden raisins, dried peaches, apples, and apricots, sulfur dioxide is used to keep them from losing their light color by blocking browning reactions that darken fruit and alter their flavor. Over
2040-596: The introduction of the SI in 1960; it has been used with this meaning in France since 1842, when there were no metric prefixes for multiples of 10 and above, and is now used as the standard spelling for the metric mass measurement in most English -speaking countries. In the United States, the unit was originally referred to using the French words millier or tonneau , but these terms are now obsolete. The British imperial and United States customary units are comparable to
2091-457: The loss of certain vitamins during the drying process. Estimated global production of raisins in 2023–24 was 1.1 million tonnes , led by Turkey , China, Iran, and the United States as the largest producers. Raisins are 15% water, 79% carbohydrates (including 4% fiber ), and 3% protein , and contain negligible fat (table). In a reference amount of 100 grams (3.5 oz), raisins supply 299 kilocalories and moderate amounts (10–19% DV) of
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2142-464: The megatonne (one teragram) and millitonne (one kilogram). If describing TNT equivalent units of energy, one megatonne of TNT is equivalent to approximately 4.184 petajoules . In English, tonne is an established spelling alternative to metric ton . In the United States and United Kingdom, tonne is usually pronounced the same as ton ( / t ʌ n / ), but the final "e" can also be pronounced, i.e. " tunnie " ( / ˈ t ʌ n i / ). In Australia,
2193-400: The presence of sulfiting agents in concentrations of at least 10 parts per million . In Taipei , Taiwan, a 2010 city health survey found one-third of tested dried fruit products failed health standard tests, most having excessive amounts of sodium cyclamate , some at levels 20 times higher than the legal limit. Turkey exported 1.5 billion dollars worth of dried fruit in 2021 and became
2244-423: The quality of products, and the equipment can prolong the shelf life of food, preserve the original taste and nutrients of food, maintain the physical activity of raw materials, enhance the function of healthy food, and increase the value of agricultural products. This method provides better flavor retention, greater rehydration, least nutrient loss, and least color change among other thermal drying methods, along with
2295-446: The sun or in commercial dryers. Many fruits, such as cranberries , blueberries , cherries , strawberries , and mango are infused with a sweetener (e.g., sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya , kiwifruit and pineapple , are most often candied fruit . Traditional dried fruits such as raisins, figs, dates, apricots, and apples have been a staple of Mediterranean diets for millennia. This
2346-417: The surface of the product. Microwave vacuum drying is a dehydration process that uses microwave radiation to generate heat at full pressure (chamber pressure). During vacuum drying, high-energy water molecules propagate to the surface and evaporate due to low pressure. Due to the absence of air, vacuum drying inhibits oxidation and maintains the color, texture, and taste of dried products. This device can improve
2397-418: The type of fruit. Fruits can also be spread out, dried and cut into stripes in its puree form without the addition of sugar or fats with at least 50% moisture content as fruit leather , (see patent listed under the references section) or as a powder by spray or drum drying. They can be freeze dried . Fresh fruit is frozen and placed in a drying chamber under a vacuum. Heat is applied, and water evaporates from
2448-597: The viscous texture of dried fruits when chewed, their whole food matrix, the presence of phenolic compounds and organic acids and the type of sugar present (about 50% fructose in most traditional dried fruit ). Consumption of dried fruit is under preliminary research for the potential to improve nutrition and affect chronic diseases. People have practiced food preservation since ancient times. Many folktales describe ways of preserving foods in one way or another according to local and cultural traditions. Dehydration methods help to prevent food from spoilage and to maintain it for
2499-556: The world's largest exporter of dried fruit. Traditional dried fruit has a low to moderate glycemic index (GI), a measure of how a food affects blood sugar levels. GI measures an individual's response to eating a carbohydrate -containing food (usually 50 grams of available carbohydrates) compared to the individual's response to the same amount of carbohydrates from either white bread or glucose. Carbohydrate-containing foods are classified as high (above 70), moderate (56–69), or low (0–55) GI. Foods with high fiber content generally have
2550-463: The years, sulfur dioxide and sulfites have been used by many populations for a variety of purposes. Sulfur dioxide was first employed as a food additive in 1664, and was later approved for such use in the United States as far back as the 1800s. Sulfur dioxide, while harmless to healthy individuals, can induce asthma when inhaled or ingested by sensitive people. The U.S. Food and Drug Administration (FDA) estimates that one out of every hundred people
2601-423: Was shown to increase the rate of water loss by two- to three-fold. Recently, new methods have been developed such as exposing the grapes to oil emulsions or dilute alkaline solutions. These methods can encourage water transfer to the outer surface of grapes which helps to increase the efficiency of the drying process. The three types of drying methods are: sun drying, shade drying, and mechanical drying. Sun drying
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