Desulphiting dried apricots by exposure to hot air flow

Abstract

Sulphited dried apricots were exposed to hot air flows at 40, 50 and 60°C and the removal of SO 2 was investigated as their moisture content fell from an initial value of 193.2 g kg À1 to a final value of 80-90 g kg À1 . A first-order kinetic model was found for the removal of SO 2 between 40 and 60°C. Temperature quotients (Q 10 ) for the removal of SO 2 were 2.84 between 40 and 50°C and 4.93 between 50 and 60°C; the activation energy (E a ) was 114.40 kJ mol À1 between 40 and 60°C. Analysis of the kinetic data also suggested a first-order reaction for non-enzymatic browning, with Q 10 values of 2.34 between 40 and 50°C and 5.36 between 50 and 60°C and an E a value of 109.36 kJ mol À1 between 40 and 60°C. Exposure of dried apricots to a 60°C air flow resulted in a rate constant for brown pigment formation that was 12 and 5 times higher than those at 40 and 50°C respectively.

Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato

“…This led to the revocation of the generally recognized as safe (GRAS) levels of sulfites for use in fresh fruits and vegetables by the FDA in 1986. Thus, most countries accept a maximum legal limit of 2000 ppm of sulfur dioxide in fruits [62]. During three months of storage of sun-dried tomato, significant losses of about 70% sulfur dioxide content were observed in sun-dried tomato, lowering the levels of sun-dried tomato.…”

Antioxidant capacity of fresh, sun‐ and sulphited‐dried Malatya apricot (Prunus armeniaca) assayed by CUPRAC, ABTS/TEAC and folin methods

“…Processes have been designed by food technologists for desulphiting some over‐fumigated and dried apricots, e.g. by hot air flow (Ozkan & Cemeroglu, 2002). Therefore, sulphite content of SO 2 ‐fumigated and dried apricots should be precisely determined along with their total antioxidant content.…”