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STORAGE STABILITY OF RAISINS DRIED BY DIFFERENT PROCEDURES
Author(s) -
STAFFORD A. E.,
GUADAGNI D. G.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01545.x
Subject(s) - flavor , food science , chemistry , emulsion , dried fruit , organic chemistry
The storage stability of on‐the‐vine dried and tunnel dehydrated raisins treated with a spray or dip of a water emulsion of fatty acid esters prior to drying were compared to the traditional sun‐dried raisin at 70 and 90° F. The flavor and color stability of samples held at 90° F was relatively short, varying from 8.8–14 wk. At 70°F, storage stability varied from 31‐43 wk. This study showed that the color and flavor stability of on‐the‐vine dried and tunnel dehydrated raisins should be equal or superior to that of the traditional sun‐dried raisins. It was also shown that 90° F storage causes rapid flavor and color loss regardless of drying method.