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R AISINS

Learn about the different types of seedless raisins, their features, and quality classes. Discover the characteristics, defects, and moisture content of each class. Gain knowledge on sizing based on the number of grapes in 100 grams.

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R AISINS

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  1. RAISINS Serkan ÇAKIR Product Inspector T.R. Ministry of Economy Regional Directorate of Western Anatolia Head Group of İzmir for Product Inspectors Tajikistan Khujand 2011

  2. Explanation of Terms Seedless Raisins • It is the dried fruit version of seedless grapes in Vitis vinifera L.

  3. Explanation of Terms Stem Part • It is the part which connects the main stem of the bunch of grapes and sub branches of main stem to grape stem. Grape stem (Cap-stems) • This small wooden stem which is longer than 3mm, binds grapes to the grape twig (sub branches). This stem could be bund to seedless raisins or not. (The grape stems which are shorter than 3mm are not taken into consideration in tolerance calculation.)

  4. STEM PART

  5. CAP STEMS

  6. Explanation of Terms Grapes of immature or undersized seedless raisins • These are the grapes which are light, whose saccharated tissue is destroyed which indicates the ripening/maturation is not completed, which are totally wrinkled, and hard, and have hardly fleshy part and have caliber under 5 mm. Mouldy Grape • It is the seedless raisins which have visible mould filaments. Damaged Grape • These are the grapes of seedless raisins which have important deficiencies in their outlook, consumption, quality, transportation and conservation due to such reasons as visible sun burnt, mechanical wound, bite of insects etc. (mechanical wounds due to the breaking of cap-stems are not accepted as defect.)

  7. Explanation of Terms Sugared Grape It is the grape of seedless raisins which have sugar crystal both inside and outside and this affects its outlook negatively.

  8. Explanation of Terms Bleached Seedless Raisins • It is the raisin bleached chemically before or after the drying process. Unbleached (natural) seedless raisins • It is the seedless raisin, which is exposed to no chemical process or is sundried after dipping into dip solution to save its natural color and structure.

  9. Explanation of Terms Round • It is the seedless raisin whose grapes stick together in a way that they can not be separated.

  10. Explanation of Terms Substandard development • It is the seedless raisin whose fleshy part is not ripen and is mixed with twigs. Foreign substance • All the substances apart from seedless raisins. These are: External herbal substances • These herbal substances belong to all the other substances except seedless raisins. (fodder, leaf, spike.)

  11. Explanation of Terms Substances belonging to seedless raisin • Such substances as stem part, petiole and etc. belonging to seedless raisin. (The grape stems which are shorter than 3mm are not taken into consideration in tolerance calculation.) Non-herbal substances • These are substances like stone, sand, glass, metal substances, plastic, nylon etc.

  12. Types Type- 8 Type-9 Type-10 Type-11

  13. Groups Bleached Natural (undipped) Natural (dipped)

  14. Çizelge 1: Kuru Üzüm Renk Tablosu

  15. Features *Class Features -Extra • Raisins in this class should have these features: • Products should have the features of their types. • Products should have best features in terms of taste, flavor, smell, structure and typical color. • Products should be ideally prepared from adequately mature and fresh grapes.

  16. Features • Products should be grown enough to be prepared • Products should be equal in terms of color and length. • This class of raisins shouldn’t have any defect • But there could be some secondary defects which don’t affect the quality, conservation of quality and placing of market in package of product. • Moisture content should be max. 16%.

  17. Features -Class I. • Raisins in this class should have these features: • Products should have the features of their types • Products should have best features in terms of taste, flavor, smell, structure and typical color • Products should be grown enough to be prepared • These raisins in this class could have some defects about tolerance which don’t affect general outlook, quality, conservation of quality and placing of market in package of product. • Moisture content should be max. 16%.

  18. Features -Class II. • Raisins in this class don’t have suitable quality to be categorized in super classes but have all the minimum conditions mentioned before. • Raisins in this class should have these features: • Products should have the features of their types. • They should have the best taste, flavor, smell, structure and color. • They should be ideally prepared from adequately mature and fresh grapes. • Products in this class should be grown enough to be prepared • Moisture content should be max. 16%.

  19. Features -Industrial Class • Raisins in this class consist of article Round, Substandard development and other raisins which are too defected to be other classes. (In this class there could be10% of other raisins from other classes.) • Moisture content should be max. 18%.

  20. *Features of Size Sizing suitable for each quality class is carried out according to max. number of grapes in 100gr. These sizes are showed in Table2 Table 2 – Sizes of raisins in terms of their grapes At least %98 of raisins in standard size should be big enough to stay on the riddle which has 7mm small holes.

  21. Sizes

  22. *Tolerances -Class tolerances In terms of classes tolerances of size and number in 100gr are showed in Table3. Table3 - Tolerances of size and number in raisins

  23. -Tolerances of Foreign Substance • According to classes tolerances of foreign substances in number and size in 12,5 kg box are shown in Table4. Table4 -Tolerances of Foreign Substance in Raisins

  24. Features -Type Tolerance • Max  10 tolerance is showed to types of raisins in terms of color standard points. Tolerance notions are showed in Table 1 (Chart 1).

  25. Sample, Inspection and Tests Sampling • Sample is taken from lot. Raisins which have the same group, type, class, size and package and are inspected at a time are accepted as same lot. However among the raisins in packages forming normal and special lots there should be uniformity in terms of color and size with  % 5 tolerances. • Seedless raisins should be pilled with max. fourteen packages one after the other and also there should be enough spaces among the pilings to control.

  26. Sample, Inspection and Tests -Sampling from Big Packages • Raisin sample consists of 4 groups of 500 gr sample obtained by mixing 1000 gr raisin taken from the various parts (top, middle, bottom) of the randomly selected packages in accordance with the number (n) shown next to them in the chart 4 according to the amount of units that constitute the lot. • Inspections and test are carried out with these samples.

  27. Sample, Inspection and Tests • - But determination of foreign substance and uniformity are carried out in every single package selected to take sample. For cast industrial lots determination of foreign substance is carried out through the whole aggregate sample. • - Packages separated to take sample should be selected by chance and for this method, these systems should be carried out according to TS 2756-3.

  28. Sample, Inspection and Tests • Unit packing forming to lot are numbered as 1,2,3,…N. Starting with any package, the packages are counted as 1,2,3… to N/n=r. • If (N/n) is not a whole number, (r) is rounded up to whole number and package number (r) is taken as sample. Process of counting and separating continue till the target number of samples is reached according to Table 5. • N: Number of package in a lot • n: number of package which are separated to take sample

  29. Table 5– Number of package separated to take sample

  30. Sample, Inspection and Tests • Taking Sample from Small Consumer’s Package • As mentioned in Table4, to take sample of raisins from small consumer’s package firstly big packages are separated. Total number of small consumer’ package in separated big package is accepted as lot size and small consumer’s package is separated by chance in terms of the numbers of Table4. These separated packages open and the raisins in the packages are blended. Four samples with 500g are taken from this allegation. Inspections and tests are carried out with these samples. Determination of foreign substance is carried out with the allegation sample which is formed with blended raisins in small package and determination of uniformity is also carried out with every single small package separated to take sample.

  31. Sample, Inspection and Tests Example of Sample Identity • Company Title: • Lot number: • Group: • Class and Type: • Size: • Number of Package: • Date of Check: • Inspector: • Name Surname

  32. ТАШАККУРTEŞEKKÜRLER THANKS

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