Desulphiting dried apricots by exposure to hot air flow

ÖZKAN M., Cemeroglu B.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.82, sa.15, ss.1823-1828, 2002 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 82 Sayı: 15
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1002/jsfa.1266
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1823-1828
  • Anahtar Kelimeler: desulphiting, non-enzymatic browning, surface colour, dried apricots, reaction kinetics, SULFITE
  • Ankara Üniversitesi Adresli: Evet

Özet

Sulphited dried apricots were exposed to hot air flows at 40, 50 and 60degreesC and the removal of SO2 was investigated as their moisture content fell from an initial value of 193.2 g kg(-1) to a final value of 80-90 g kg(-1). A first-order kinetic model was found for the removal of SO2 between 40 and 60degreesC. Temperature quotients (Q(10)) for the removal of SO2 were 2.84 between 40 and 50degreesC and 4.93 between 50 and 60degreesC; the activation energy (E-a) was 114.40 kJ mol(-1) between 40 and 60degreesC. Analysis of the kinetic data also suggested a first-order reaction for non-enzymatic browning, with Q(10) values of 2.34 between 40 and 50degreesC and 5.36 between 50 and 60degreesC and an E-a value of 109.36 kJ mol(-1) between 40 and 60degreesC. Exposure of dried apricots to a 60degreesC air flow resulted in a rate constant for brown pigment formation that was 12 and 5 times higher than those at 40 and 50degreesC respectively. (C) 2002 Society of Chemical Industry.