The current study concentrated on microwave drying of grapes and how it affected the color and textural characteristics of grape raisins as they dried. Two coordinate color scales (RGB and Lab scales) were used to study the texture of the color, and color analysis was done in the Hunter color lab. Data showed that the amount of time needed for microwave drying was quite small (50 minutes).
In comparison to the control and other dried samples, the microwave dried sample (50 minutes) displayed improved color texture (RGB or/and Lab) and product quality (TSS, pH, and MC). This can help small-scale business owners and farmers produce high-quality raisins, and it can also be used to control quality using image processing techniques.