The answer is of course no, first of all, let's start with the invention process of dryer. In 1990s, due to climate change and other reasons, the processing of Xinjiang raisins became more and more difficult, and the quality decreased year by year. In order to reverse this situation, 1992, the researchers of Horticulture Institute of Xinjiang Academy of Agricultural Sciences developed a patented artifact-dryer. Drying accelerator is a white powdery chemical preparation, and its main components are potassium hydroxide, sodium carbonate, lipids and emulsifiers. Its aqueous emulsion is actually a kind of strong alkali solution, which can destroy the toughness of grape epidermis and waxy layer, making grapes easier to dehydrate. As long as the fresh grapes are soaked in 3% water emulsion for 1 min, then the fresh grapes are taken out and washed, and dried for 15~20 days, the crystal clear green raisins can be harvested.
So, does desiccant really affect people's health? The researchers used acute oral toxicity test and genotoxicity test to evaluate the food safety of grape dryer. The results showed that the grape drier was a non-toxic and genotoxic food additive. After fresh grapes are soaked in the aqueous emulsion of drier for a short time, fruit farmers will clean the grapes, and the strong alkali solution attached to the grape skin is easily washed away by water, so the residue of drier on raisins is very low. The researchers tested the pH value of seven kinds of raisins randomly selected from the market. After soaking these raisins separately, the pH value of their aqueous solution is neutral, so there is no need to worry about the potential risks such as excessive use of desiccant raisin alkali. If you eat raisin products purchased from regular channels, you don't have to worry that too much desiccant residue will burn your stomach or cause other health hazards.
Of course, this does not mean that we can "take it lightly". In recent years, in order to meet the needs of consumers, some unscrupulous merchants "beautify" inferior raisins with chemicals, renovate and sell aged raisins, and make huge profits. Consumers carefully identify, for example, raisins that are too bright green may use pigments. When buying, you can check whether the stems of raisins are dyed green; Smoked aged raisins with sulfur can make transparent and beautiful golden raisins. Pay more attention to those that look "particularly good" and cheap, and buy carefully. In short, consumers should be careful to buy raisins with particularly bright colors (mainly light-colored raisins), which may have been fumigated with pigment or sulfur. Don't be greedy for cheap, buy raisins that are too cheap. It's safer to buy them in bigger supermarkets and markets.
This article is scientifically checked by Yao Zhen, director of internal medicine of Shougang Hospital.