NDLI: Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage

Content Provider	Springer Nature Link
Author	Türkyılmaz, Meltem Tağı, Şeref Özkan, Mehmet
Copyright Year	2012
Abstract	Effects of different sulphur dioxide (SO$_{2}$) concentrations (188, 452, 791, 1,034, 1,236, 2,899 and 3,864 mg SO$_{2}$ kg$^{−1}$) and storage temperatures (5, 10, 20 and 30 °C) on the physical, chemical and microbial qualities of sulphited-dried apricots (SDAs) were evaluated. Analysis of kinetic data suggested first-order models for losses of moisture and SO$_{2}$ and formation of brown colour. Strong correlations were found between SO$_{2}$ concentrations and moisture loss constants (r = −0.943), and brown colour values (r = 0.949). β-carotene contents in SDA samples ranged from 26.6 to 36.2 mg 100 g$^{−1}$ dry weight, depending on SO$_{2}$ content of dried apricots. The SO$_{2}$ concentration over 791 mg per kg of dried apricots effectively protected carotenoids in dried apricots during drying. While storage times had significant effect on β-carotene contents, storage temperatures did not have such effects. The number of total mesophilic aerobic bacteria in all SDA samples ranged from 8.20 × 10$^{1}$ to 1.84 × 10$^{2}$ CFU g$^{−1}$. The number of total psychrophilic aerobic bacteria, lactic acid bacteria, yeast and mould, xerophilic mould, Staphylococcus spp. and total Enterobacteriaceae were below the detection limits (<4 CFU g$^{−1}$) in samples containing SO$_{2}$ even at the lowest level (188 mg SO$_{2}$ kg$^{–1}$) throughout the storage. Regardless of SO$_{2}$ concentration in dried apricots, low storage temperatures (below 20 °C) should be preferred to prevent the characteristic golden yellow colours of dried apricots.
Starting Page	1526
Ending Page	1538
Page Count	13
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	6
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-05-17
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dried apricots SO$_{2}$ level Browning β-carotene Microbial growth Storage Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Technological Aspects of β-Carotene Production

Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Contribution to Volatile Fingerprinting and Physico-chemical Qualities of Minimally Processed Durian cv. ‘Monthong’ During Storage: Identification of a Novel Chemical Ripeness Marker

Allicin Inhibits Microbial Growth and Oxidative Browning of Fresh-Cut Lettuce (Lactuca sativa) During Refrigerated Storage

Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots

Effects of Combined Aqueous Chlorine Dioxide and Chitosan Coatings on Microbial Growth and Quality Maintenance of Fresh-Cut Bamboo Shoots (Phyllostachys praecox f. prevernalis.) During Storage

Effect of Novel Processing Techniques on Texture Softening and β-Carotene Content of Thermally Processed Carrots

Shelf Life of Pretreated Dried Tomato

Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation

Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage

Similar Documents

Technological Aspects of β-Carotene Production

Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

Contribution to Volatile Fingerprinting and Physico-chemical Qualities of Minimally Processed Durian cv. ‘Monthong’ During Storage: Identification of a Novel Chemical Ripeness Marker

Allicin Inhibits Microbial Growth and Oxidative Browning of Fresh-Cut Lettuce (Lactuca sativa) During Refrigerated Storage

Drying Characteristics and Quality Parameters of Microwave-Dried Grated Carrots

Effects of Combined Aqueous Chlorine Dioxide and Chitosan Coatings on Microbial Growth and Quality Maintenance of Fresh-Cut Bamboo Shoots (Phyllostachys praecox f. prevernalis.) During Storage

Effect of Novel Processing Techniques on Texture Softening and β-Carotene Content of Thermally Processed Carrots

Shelf Life of Pretreated Dried Tomato

Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation

Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage