Effects of SO2 Application on Drying Time and Some Quality Characteristics of Dried Fruits on the “Hacıhaliloglu ” Apricot( Prunus armeniaca L.) Variety

Journal of Applied Biological Sciences

Taki DEMİR¹  Ömer BEYHAN¹ 

关键词: Apricot;    drying methods;    sulphuring;   

DOI  :  

学科分类：生物科学（综合）

来源: Nobel Bilim ve Arasirma Merkezi/Nobel Science and Research Cente

【 摘 要 】

Inthisstudy,effectsofdryingapricotofavariety“hacihaliloglu”byapplyingSO2onthequalityofdriedfruithasbeenanalysedbycomparingittothemethodofdryingitdirectlywithoutsulphuring.Accordingtothefindings,ithasbeendeterminedthattherearesubstantialdifferencesbetweenthesetwodryingmethodsintermsoftotalweight,dehydrationaspercentageandlengthofdryingtime.Weightlossinfirstthreedaysofdryingwasimportantinbothmethodswhileitwasunimportantforthefollowingdays.DifferencesbetweentwomethodsintermsofsomephysicalspecificationslikeWaterSolubleSolidContentsatthebeginningofthedrying,and,driedfruitratio,stoneweight,seedweight,andstoneratioattheendofthedryingweredeterminedtobeunimportant.

【 授权许可】

Unknown