Effects of storage and sulfurization with sulfur dioxide of different concentration on changes in the color of dried apricots
| Autor: | Mladen Ivanišević, Milivoj Radojčin, Krstan Kešelj, Dragana Tekić, Ivan Pavkov, Zoran Stamenkovic, Mirko Babić |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
sulfurization Chemistry 04 agricultural and veterinary sciences color change 040401 food science 01 natural sciences storage chemistry.chemical_compound 0404 agricultural biotechnology 13. Climate action 010608 biotechnology Environmental chemistry drying apricot Sulfur dioxide |
| Zdroj: | Journal on Processing and Energy in Agriculture (2019) 23(4):190-194 |
| ISSN: | 1821-4487 |
| DOI: | 10.5937/jpea1904190k |
| Popis: | The purpose of this paper is to examine the effects of storage and treatment with sulfur dioxide of different concentration on the overall change in the color of dried apricots. Upon sulfurization of the prepared apricot samples, they were dried using the combined osmotic-convective drying technology, and subsequently kept either in a storage unit at t ≈ 25 o C or in a cooled environment at t ≈ 3 o C over a period of six months. The sample color was measured on the inside and the outside of the dried apricot fruits. Statistical analysis was performed using the Dependent Samples T-test so as to determine changes in the color of dried apricots after 3 and 6 months of storage. After six months of storage, the smallest color change of ∆E = 6.56 was measured in the apricot samples stored in a cooled environment. After six months, the greatest color change of ∆E = 49.38 was measured in the apricot samples stored at an air temperature of 25 o C. |
| Databáze: | OpenAIRE |
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