Air Drying Characteristics of Apricots

EL HALOUAT ABDELHAQ, Ted P Labuza

Research output: Contribution to journalArticlepeer-review

84 Scopus citations

Abstract

The optimization of the drying of apricots was studied using four treatments: (1) blanching and drying; (2) sulfiting‐blanching and drying; (3) blanching‐sulfiting and drying; and (4) sulfiting‐drying to 50% moisture‐blanching and finish drying. Levels of sulfiting were from 0–2000 ppm SO2 and drying was done at 50° to 80°C. The quality of dried apricots was judged by extent of browning development and hardness determination. A surface response statistical design was applied to evaluate the optimum drying conditions. Sulfiting‐drying, using 80–1000 ppm SO2 at any temperature in the range 50–80°C, was found to be the best treatment. Thus, sulfite was the major factor in controlling dry apricot quality and would be hard to reduce. Drying time was reduced by 50% when apricots were dried at 80°C compared to 50°C, and blanching reduced the time by 10 to 20%. Loss of SO2 was greater than 50% for all treatments.

Original languageEnglish (US)
Pages (from-to)342-345
Number of pages4
JournalJournal of food science
Volume52
Issue number2
DOIs
StatePublished - Mar 1987

Fingerprint

Dive into the research topics of 'Air Drying Characteristics of Apricots'. Together they form a unique fingerprint.

Cite this