Effects of SO Application on Drying Time and Some Quality Characteristics of Dried Fruits on the “Hacıhaliloglu ” Apricot( Prunus armeniaca L.) Variety

Year 2009, Volume: 3 Issue: 3, 29 - 32, 01.11.2009

Ömer Beyhan Taki Demir

https://izlik.org/JA59SB54TN

Abstract

In this study, effects of drying apricot of a variety “hacihaliloglu” by applying SO2 on the quality of dried fruit has been analysed by comparing it to the method of drying it directly without sulphuring. According to the findings, it has been determined that there are substantial differences between these two drying methods in terms of total weight, dehydration as percentage and length of drying time. Weight loss in first three days of drying was important in both methods while it was unimportant for the following days. Differences between two methods in terms of some physical specifications like Water Soluble Solid Contents at the beginning of the drying, and, dried fruit ratio, stone weight, seed weight, and stone ratio at the end of the drying were determined to be unimportant

Keywords

Apricot , drying methods , sulphuring