Desulphiting dried apricots by exposure to hot air flow

Sulphited dried apricots were exposed to hot air flows at 40, 50 and 60 °C 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 60 °C....

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Veröffentlicht in:	Journal of the science of food and agriculture 2002-12, Vol.82 (15), p.1823-1828
Hauptverfasser:	Ozkan, Mehmet, Cemeroglu, Bekir
Format:	Artikel
Sprache:	eng
Schlagworte:	activation energy air air flow apricots Biological and medical sciences desulphiting dried apricots Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Maillard reaction non-enzymatic browning reaction kinetics sulfur dioxide surface colour temperature water content
Online-Zugang:	Volltext
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