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Desulfiting Dried Apricots by Hydrogen Peroxide
Author(s) -
Ozkan M.,
Cemeroglu B.
Publication year - 2002
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.1365-2621.2002.tb08696.x
Subject(s) - chemistry , hydrogen peroxide , dried fruit , food science , chromatography , organic chemistry
Removal of sulfites from excessively sulfited dried apricots using hydrogen peroxide (H 2 O 2 ) was studied. Dried apricots were dipped into 0.5, 1.0, and 1.5% H 2 O 2 solutions at 20 °C and 40 °C for various times. At 60 °C, apricots were also treated with 1% H 2 O 2 solution. Removal of sulfites by H 2 O 2 followed a 1st‐order kinetic model. At 20 °C to 60 °C and 1% H 2 O 2 concentration, the E a value was 22.46 kJ mol −1 . H 2 O 2 treatment caused lighter, more yellow, and less red dried apricots. Critical factors for H 2 O 2 application are choosing the appropriate H 2 O 2 concentration, temperature, and exposure time and without bleaching the natural color of dried apricots.