Share

Effects of pretreatment-drying method combinations on the drying rates, quality and storage stability of apricots.

Author(s) : MAHMUTOGLU T., SAYGI Y. B., BORCAKLI M., OZAY G.

Type of article: Article

Summary

Storage stability of differently treated dried apricots having SO2 concentrations in the range 850 to 3350 mg/kg dry matter was investigated as packaged versus non-packaged and at 13 versus 5 deg C. Both during drying and storage, initial SO2 concentrations were seen to decline considerably. Non packaged apricots stored at 5 deg C absorbed moisture to undesirable levels and developed microbial counts were above allowable maximum limits. Microbial counts were below allowable maximum limits in all other treatments.

Details

  • Original title: Effects of pretreatment-drying method combinations on the drying rates, quality and storage stability of apricots.
  • Record ID : 1997-2219
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 5-6
  • Publication date: 1996

Links


See other articles in this issue (1)
See the source

Indexing