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DEHYDRATION AND STORAGE STABILITY OF PAPAYA LEATHER
Author(s) -
CHAN HARVEY T.,
CAVALETTO CATHERINE G.
Publication year - 1978
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.1365-2621.1978.tb07398.x
Subject(s) - flavor , chemistry , food science , dehydration , sulfur dioxide , warehouse , organic chemistry , biochemistry , marketing , business
The effects of drying temperature (74°, 84° and 94°C), storage time (1, 2 and 3 months), storage temperature (18°, 24° and 38°C), and sulfur dioxide on the quality of papaya leather were investigated. Drying rate was decreased when high SO 2 , levels were used. The color of the leather depended on drying and storage temperature and the presence of SO 2 , which protected against darkening at high drying and high storage temperatures. However, residual SO 2 , levels declined at high storage temperature, thus decreasing protection. Sensory data for color, flavor and off‐flavor correlated significantly with the alcohol‐soluble color index.