Abstract
Drying characteristics of Thompson seedless (Green) and Sharad seedless (Black) grapes were obtained using a simple laboratory scale hot air dryer. Grapes were dipped for three minutes in a solution prepared by adding 25 g Potassium carbonate and 15 mL Ethyl oleate to 1 liter of distilled water maintained at a temperature of 40°C. Grapes were dried using hot air at a temperature of 60°C and a flow rate of 0.82 mls created by chimney effect. Green grapes with an initial moisture content of 79.94 % required 19 hrs while Black grapes with an initial moisture content of 81.38 % required 27 hrs to reach a final moisture content of 18 % (wet basis). Drying rate constant value for Green grapes was 0.036505 h<sup>-1</sup> while that for Black grapes was 0.024793 h<sup>-1</sup> . Raisins produced from both variety grapes possessed all the required quality parameters acceptable in the international market.
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