Leila haji noormohammadi - Master Student of Chemical engineering , Department of Food Chemical Engineering, Islamic Azad University, Qazvin Branch
Farzane Abdolmaleki - Assistant Professor of Department of Food Chemical Engineering, Islamic Azad University, Qazvin Branch
Ashraf Haj Hosseini - Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran
Anousheh Sharifan - Assistant Professor of Department of Science and Food Engineering, Islamic Azad University, Science and Research Branch, Tehran

Raisins are one of the dried fruit products made from grapes. In this study,microbial quality of raisin samples produced by Raisins Sun and Raisins acid methods hasinvestigated. The results indicate that Salmonella and were not detected in both samples but Coliforms significantly have observed. Yeast in 20% of the samples were positive. Total count of microorganisms was diluted 10-1, 10-2, 10-3. The dilution 10% of the 10-2 were positive. In 10-2 dilution of about 90% Raisins Sun and 70 percent Raisins acid were positive. In 10-3 dilution of 50 percent Raisins Sun and 30 percent Raisins acid contamination was observed. Mold count of using 10-1 and 10-2 save. In a 10-1 dilution of 95 percent Raisins Sun and 60% of Raisins acid were positive. In 10-2 dilution of 50% Raisins Sun and 25% Raisins acid was positive. In the end result, regardless of the type and method of drying Salmonella was detected in any samples. E. coli and coliform and yeast in a Raisins Sun was observed in both samples. But mesophilic aerobic microorganisms and mold raisins Sunny greater amount of raisins acid was observed.

Raisins Sun, Raisins acid ,Drying methods, Microbial Load