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Air Drying Characteristics of Apricots
Author(s) -
ABDELHAQ EL HALOUAT,
LABUZA T. P.
Publication year - 1987
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.1365-2621.1987.tb06608.x
Subject(s) - blanching , browning , chemistry , moisture , food science , dried fruit , sulfite , water content , response surface methodology , chromatography , inorganic chemistry , geotechnical engineering , organic chemistry , engineering
The optimization of the drying of apricots was studied using four treatments: (1) blanching and drying; (2) sulfiting‐blanching and drying; (3) blanching‐sulfiting and drying; and (4) sulfiting‐drying to 50% moisture‐blanching and finish drying. Levels of sulfiting were from 0–2000 ppm SO 2 and drying was done at 50° to 80°C. The quality of dried apricots was judged by extent of browning development and hardness determination. A surface response statistical design was applied to evaluate the optimum drying conditions. Sulfiting‐drying, using 80–1000 ppm SO 2 at any temperature in the range 50–80°C, was found to be the best treatment. Thus, sulfite was the major factor in controlling dry apricot quality and would be hard to reduce. Drying time was reduced by 50% when apricots were dried at 80°C compared to 50°C, and blanching reduced the time by 10 to 20%. Loss of SO 2 was greater than 50% for all treatments.