- Summer 1995 "Update" Newsletter Article -
MIVAC SYSTEM DEVELOPER EXPLAINS PROCESS
Expanding technology originated with vision of puffed grape
From CATI Publication #950701
Copyright © 1995. All rights reserved.
A new technical research publication describing the development of the microwave vacuum dehydration (MIVAC) system at California State University, Fresno is now available from CATI.
The bulletin is entitled "Use of Microwave Vacuum for Dehydration of Thompson Seedless Grapes." It describes the evaluation of microwave vacuum dehydration as a method for drying Thompson Seedless grapes into Grape Puffs(tm) that maintain original color, flavor, and puffed character without the use of sulfites or other preservatives.
Authors are Carter Clary, VERC research scientist who has led the development of MIVAC technology at VERC over the last seven years, and Gwynn Sawyer , research associate who has assisted in product development.
The publication outlines tests which defined the relationship of microwave energy, time, temperature, and other factors on the final moisture content and character of the dried grapes. Results indicate the optimum total specific energy was 0.86 W-h/g applied over a period of 70 to 75 minutes.
This treatment regime produced a dried grape sample with a final moisture content of about 4 percent, and 80 percent of the sample exhibited a puffed, crunchy character, which prompted patenting of the name Grape Puff.
Copies of the publication are available from CATI.{ page top }