Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying.

      Nowadays most foods are dried mechanically; the conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110oC at entry to about 45oC at exit. This is the usual method for drying such things as vegetables, minced meat, and fish

In the process of drying certain kinds of fruits, sulphur fumes help ______.

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