Absorption of Aqueous Bisulfite by Apricots

Stafford, Allan E.; Bolin, H. R.; Mackey, Bruce E.

doi:10.1111/j.1365-2621.1972.tb03710.x

Cited by 20 publications

(9 citation statements)

References 1 publication

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“…Sulfur dioxide content for sun-dried tomatoes in this study are similar to those given by Pazyr and others (1996), who found that tomatoes dipped for 2.5 and 10 min had residual sulfur dioxide contents of 2785 and 8395 ppm, respectively. These quantities are consistent with the linear relationship between concentration of metabisulfite solution and absorption of sulfur dioxide observed in apricots by Stafford and Bolin (1972) and carrots by Baloch and others (1987).…”

Section: Sodium Metabisulfite Dip Pretreatmentsupporting

confidence: 91%

Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite

and

Barrett

2006

Journal of Food Science

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The effect of various pre-drying treatments on the subsequent quality of sun-dried tomatoes was evaluated by determining moisture, color, rehydration ratio, mold, yeast, sulfur dioxide, and/or salt content. The 4 pre-drying treatments under investigation were (1) steam blanching or (2) boiling brine blanching, followed by gas sulfuring and (3) dipping in either salt (0%, 10%, 15%, 20%) or (4) sodium metabisulfite (0%, 4%, 6%, 8%) for 0, 2.5, 5.0, and 7.5 min. Neither blanching pretreatment improved the quality of the dried product. Salt dipping resulted in significant differences in rehydration ratio, yeast, and salt. The most effective salt pretreatment conditions were a 10% or 15% salt dip for 5 min. Sodium metabisulfite dipping caused significant differences in rehydration ratio, yeast, color, and sulfur dioxide. Dipping tomatoes in 6% or 8% sodium metabisulfite for 5 min before drying established the best color. The 9 pretreatments studied were also evaluated for storage stability at 25 °C and 30% to 34% relative humidity for 3 mo.

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Section: Sodium Metabisulfite Dip Pretreatmentsupporting

confidence: 91%

Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite

and

Barrett

2006

Journal of Food Science

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“…Many factors affect the absorption and retention of sulfur dioxide (SO 2 ) by fresh apricots, including variety, maturity, form of apricot (whole, pitted, or cut), concentration of SO 2 in the sulfur house, and exposure time (Gökçe 1966;Stafford and Bolin 1972). These diverse factors make it very difficult to control the sulfiting process.…”

Section: Introductionmentioning

confidence: 99%

Desulfiting Dried Apricots by Hydrogen Peroxide

Özkan

Cemeroğlu

2002

Journal of Food Science

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: Removal of sulfites from excessively sulfited dried apricots using hydrogen peroxide (H2O2) was studied. Dried apricots were dipped into 0.5, 1.0, and 1.5% H2O2 solutions at 20 °C and 40 °C for various times. At 60 °C, apricots were also treated with 1% H2O2 solution. Removal of sulfites by H2O2 followed a 1st‐order kinetic model. At 20 °C to 60 °C and 1% H2O2 concentration, the Ea value was 22.46 kJ mol−1. H2O2 treatment caused lighter, more yellow, and less red dried apricots. Critical factors for H2O2 application are choosing the appropriate H2O2 concentration, temperature, and exposure time and without bleaching the natural color of dried apricots.

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“…On cooking the total counts were reduced to a mean of log 2.15 while coliforms were reduced to less than log 0.26, sproeformers to log 1.64 and yeasts and molds to less than log 1.00/ml. McBean (1976) and Stafford et al (1972) showed that sulfur dioxide preserves the texture, flavor, vitamins content and color of food. Sulphiting is widely used in the food industry to reduce fruit darkening during drying and storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of pretreatments and packaging on the growth of bacteria in value added summer onion products

Alam

Islam

2016

Bangladesh J. Agric. Res

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The experiment was carried out to investigate the bacteria in fresh and different processed onion. Total number of viable bacteria (cfu/g) in fresh onion and dehydrated processed onion packed in High Density Ployethylene (HDPE) and Aluminum foil (ALF) was estimated at 0, 6 and 12 month interval following storage at room temperature (RT,(20)(21)(22)(23)(24)(25) 0 C) and refrigerated temperature (RFT, 5 0 C). Samples tested were fresh onion (S 0 ), dried onion (S 1 ), blanched and dried (S 2 ), blanched + sulphited and dried (S 3 ), 25% salt osmosed and dried (S 4 ), 60% sugar osmosed and dried (S 5 ) and 55/15% sugar-salt osmosed dried onion (S 6 ). It was found that the lowest bacterial count (2X10 1 and 9X10 1 cfu/g) was given by 25% salt osmosed onion (S 4 ) and the total number of vialed bacteria (TVB) count in the other samples varied in the order of S 3 ‹ S 6 ‹ S 5 ‹ S 2 ‹ S 1 (45-97x10 3 cfu/g) and sample S 1 having no pretreatment before drying gave the highest TVB among the samples and the preservation effect was only due to reduction of a w during drying.

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Absorption of Aqueous Bisulfite by Apricots

Cited by 20 publications

References 1 publication

Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite

Influence of Pre‐drying Treatments on Quality and Safety of Sun‐dried Tomatoes. Part I: Use of Steam Blanching, Boiling Brine Blanching, and Dips in Salt or Sodium Metabisulfite

Desulfiting Dried Apricots by Hydrogen Peroxide

Effect of pretreatments and packaging on the growth of bacteria in value added summer onion products

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