6533b826fe1ef96bd128508a
RESEARCH PRODUCT
Sulphur dioxide evolution during dried apricot storage
Antonio MuletGonzalo MirandaDomingo M. SalazarAngel Bernasubject
Polypropylenefood.ingredientMaterials scienceFood preservationShelf lifeWarehouseFood packagingchemistry.chemical_compoundfoodchemistryChemical engineeringDried apricotPolyamideFood scienceSulfur dioxideFood Sciencedescription
Abstract Sulphur dioxide is used as a pre-treatment to facilitate drying, improve product quality and extend the shelf life of apricots. During storage, SO 2 losses are observed, thus reducing the effect of this agent. The aim of this paper is to analyze the evolution of SO 2 content in dried apricots packaged in different types of containers, namely glass and polypropylene trays thermosealed with different films (oriented polyamide OPA + polyethylene PE and polyamide PA + polypropylene PP). The packaging atmosphere was air in all cases. Storage was carried out at constant temperature: 5, 15, 25 and 35 °C. Stored samples were analysed periodically over 12 months. In order to model the SO 2 losses, two empirical kinetic models were tested: these models assimilate this process to a first order irreversible and a first order reversible kinetics. The explained variance being higher than 94% in all cases, but only the reversible kinetics is able to depict the residual SO 2 observed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-03-01 | LWT - Food Science and Technology |