Desulfiting dried apricots by hydrogen peroxide

ÖZKAN M., Cemeroglu B.

JOURNAL OF FOOD SCIENCE, cilt.67, sa.5, ss.1631-1635, 2002 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 5
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1111/j.1365-2621.2002.tb08696.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1631-1635
  • Anahtar Kelimeler: dried apricots, desulfiting, hydrogen peroxide, color, reaction kinetics, KINETICS, SULFITE, COLOR, GRAPES, DECAY
  • Ankara Üniversitesi Adresli: Evet

Özet

Removal of sulfites from excessively sulfited dried apricots using hydrogen peroxide (H2O2) was studied. Dried apricots were dipped into 0.5, 1.0, and 1.5% H2O2 solutions at 20 degreesC and 40 degreesC for various times. At 60 degreesC, apricots were also treated with 1% H2O2 solution. Removal of sulfites by H2O2 followed a 1st-order kinetic model. At 20 degreesC to 60 degreesC and 1% H2O2 concentration, the E a value was 22.46 kJ mol(-1). H 102 treatment caused lighter, more yellow, and less red dried apricots. Critical factors for H2O2 application are choosing the appropriate H2O2 concentration, temperature, and exposure time and without bleaching the natural color of dried apricots.