Method of dehydrating wine grapes and other foods

A method for treating seeded wine grapes, comprising:

• harvesting a cluster of seeded whole wine grapes having seeds and a pulp matrix therein from a vine such that the cluster of seeded whole wine grapes is attached to a stem;
• optically sorting the cluster of seeded whole wine grapes to select seeded whole wine grapes of appropriate size and fullness;
• heating the cluster of seeded whole wine grapes at a predetermined temperature for a predetermined amount of time such that water is transmitted from an interior of the cluster of seeded whole wine grapes through a skin of the seeded whole wine grapes, the pulp matrix, and the stem to at least partially dehydrate the cluster of seeded whole wine grapes, thereby rendering the seeds of the seeded whole wine grapes into an edible condition within the seeded whole wine grapes;
• curing the cluster of seeded whole wine grapes by allowing the cluster of seeded whole wine grapes to cool over a period of time such that the skin of the seeded whole wine grapes is exposed to ambient air while the pulp matrix is not exposed to air, whereby dehydrated seeded whole wine grapes are obtained;
• and
• grinding the dehydrated seeded whole wine grapes into at least one of granules or powder for use as a food additive.

A method for treating seeded wine grapes, comprising:

• harvesting a cluster of seeded whole wine grapes having seeds and a pulp matrix therein from a vine such that the cluster of seeded whole wine grapes is attached to a stem;
• heating the cluster of seeded whole wine grapes at a predetermined temperature in a range of 100-200 degrees F. for a predetermined amount of time such that water is transmitted from an interior of the cluster of seeded whole wine grapes through a skin of the seeded whole wine grapes, the pulp matrix, and the stem to at least partially dehydrate the cluster of seeded whole wine grapes, thereby rendering the seeds of the seeded whole wine grapes into an edible condition within the seeded whole wine grapes;
• and
• curing the cluster of seeded whole wine grapes by allowing the cluster of seeded whole wine grapes to cool over a period of time such that the skin of the seeded whole wine grapes is exposed to ambient air while the pulp matrix is not exposed to air, whereby dehydrated seeded whole wine grapes are obtained having a residual water content level of about 14-23% and a water activity level of less than 0.85.