Raisin making is the process wherein water must be evaporated from grapes, this normally takes 10-15 days at some point in the everyday season. Throughout this manner, grapes undergo numerous biotic and abiotic stresses, which influence the final first class of raisins. The common fact has been noticed by means of diverse scientists and farmers that the longer the drying length higher the opportunities for low-fine raisins formations subsequently shorting the drying intervals is the most suitable way of getting fine raisins. And faster is the only product that enhances the drying system.