Method of dehydrating wine grapes and other foods

Abstract

A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.

What is claimed is: 
     
         1 . A method of dehydrating fruit, comprising:
 a) providing at least one cluster of fruit attached to stems and the stems attached to a branch;   b) a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours;   c) a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained,   wherein the dehydrated fruit has a water activity level of about 0.52, and,   wherein the dehydrated fruit has a food matrix that is substantially maintained.   
     
     
         2 . The method of  claim 1 , wherein the fruit is cabernet fruit, wherein the first heating step temperature is 180 degrees F., and wherein the first curing step is for a period of 8 hours. 
     
     
         3 . The method of  claim 1 , wherein for an amount of clusters of fruit of at least 10 tons in a single processing run, the first heating step temperature is in a range of 160-175 degrees F., and the first curing step is for a period in a range of 10-24 hours. 
     
     
         4 . The method of  claim 1 , wherein for an amount of clusters of fruit of at least 10 tons in a single processing run, the first heating step temperature is in a range of 170-175 degrees F., and the first curing step is for a period in a range of 15-24 hours. 
     
     
         5 . The method of  claim 1 , wherein the at least one cluster of fruit is provided on at least one tray and wherein the at least one tray is turned at least once during the first heating step. 
     
     
         6 . The method of  claim 1 , wherein the at least one cluster of fruit is rotated or turned over at least once during either the first heating step, the first curing step or during both the first heating and first curing steps. 
     
     
         7 . The method of  claim 1 , wherein the dehydrated fruit has a residual water content in a range of 16-23%. 
     
     
         8 . The method of  claim 1 , wherein the first heating step is at a temperature of 100 degrees F. for a period in a range of 6-8 hours, and the dehydrated fruit has a residual water content in a range of 18-23% and a water activity of 0.52. 
     
     
         9 . The method of  claim 1 , wherein the fruit comprises wine grapes. 
     
     
         10 . A method of dehydrating fruit, comprising:
 a) providing at least one cluster of fruit attached to stems and the stems attached to a branch;   b) a first heating step comprising heating the least one cluster of fruit;   c) a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature;   d) a second heating step comprising heating the cooled at least one cluster of fruit of the first curing step; and,   e) a second curing step comprising allowing the heated at least one cluster of fruit of the second heating step to cool to room temperature whereby dehydrated fruit is obtained,   wherein the dehydrated fruit has a water activity level of about 0.52, and   wherein the dehydrated fruit has a food matrix that is substantially maintained.   
     
     
         11 . The method of  claim 10 , wherein the total time of the heating steps is in a range of 20-24 hours and wherein the temperature range during the heating steps is in a range of 170-175 degrees. 
     
     
         12 . The method of  claim 10 , further comprising at least one set of additional heating-curing steps after step e) comprising heating the at least one cluster of fruit and then curing the at least one cluster of fruit. 
     
     
         13 . The method of  claim 12 , wherein the time between the two successive heating steps is at least 40 minutes and less than 10 days. 
     
     
         14 . The method of  claim 10 , wherein the temperature is lower and duration of each heating step shorter after the first heating step. 
     
     
         15 . The method of  claim 10 , wherein the second heating step was at 160 degrees F. for 3 hours. 
     
     
         16 . Dehydrated fruit produced by the method of  claim 1 . 
     
     
         17 . Dehydrated fruit produced by the method of  claim 10 .