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RESPONSE CONTOUR DIAGRAMS TO DESCRIBE EFFECTS OF MOISTURE, STORAGE TEMPERATURE AND SULFUR DIOXIDE ON COLOUR OF DRIED APPLES.

Author(s) : SAYAVEDRA-SOTO L. A., MONTGOMERY M. W.

Type of article: Article

Summary

SAMPLES OF DICED GOLDEN DELICIOUS APPLES WERE DIPPED IN SODIUM BISULFITE SOLUTIONS CONTAINING 2,500, 5,000, AND 7,500 PPM SULFUR DIOXIDE, DRIED TO MOISTURE LEVELS OF 13, 18, 22, 24 AND 26% AND STORED AT 274, 294 AND 311 K (1, 21 AND 38 DEG C). DRIED APPLES WERE ANALYZED AT 0, 40, 101, 188, 269, AND 285 DAYS FOR TOTAL SULFUR DIOXIDE, MOISTURE CONTENT AND COLOUR. STORAGE TEMPERATURE WAS THE MOST IMPORTANT FACTOR IN THE DEGRADATION OF COLOUR. RESPONSE CONTOUR DIAGRAMS GENERATED FROM REGRESSION EQUATIONS OBTAINED FROM THESE DATA WERE USED TO DESCRIBE THE INFLUENCE OF STORAGE TEMPERATURE, TOTAL SULFUR DIOXIDE AND MOISTURE ON COLOUR INDEX OF DRIED APPLES DURING STORAGE.

Details

  • Original title: RESPONSE CONTOUR DIAGRAMS TO DESCRIBE EFFECTS OF MOISTURE, STORAGE TEMPERATURE AND SULFUR DIOXIDE ON COLOUR OF DRIED APPLES.
  • Record ID : 1989-0144
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 643-644; 1 fig.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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