کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10539832 963395 2013 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots
ترجمه فارسی عنوان
اثر روش های مختلف سولفوریزاسیون و دمای ذخیره سازی بر کیفیت فیزیکی و شیمیایی زردآلو خشک
کلمات کلیدی
زردآلو خشک روش های سولفوریک، براونینگ، ²-کاروتن، ذخیره سازی،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effects of different sulphuring methods, i.e. sulphuring by “burning the elemental sulphites (BES),” “SO2 gas from liquified SO2 tank (SG)” and “dipping into sodium metabisulphite solution (DSM)” on the colour (brown colour formation and carotenoid degradation) and the loss of SO2 in apricots from Hacıhaliloğlu and Kabaaşı varieties stored at 5, 20 and 30 °C for a year were investigated. There were significant effects of variety, sulphuring method and especially storage at 30 °C on the brown colour formation and loss of SO2 (P < 0.05). As storage temperature-time increased, β-carotene content decreased. Sulphuring methods and variety did not show significant effect on β-carotene content (P > 0.05). The changes in L∗, b∗ and C∗ values were directly associated with β-carotene content and browning values. The most suitable method for all samples, except for Hacıhaliloğlu variety stored at 30 °C (BES), is SG, because the samples retained their attractive golden yellow colour during storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 4, 15 December 2013, Pages 3670-3680
نویسندگان
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