naa a22 4500 510724361 CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0884-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0884-8 Changes in Chemical and Microbial Qualities of Dried Apricots Containing Sulphur Dioxide at Different Levels During Storage [Elektronische Daten] [Meltem Türkyılmaz, Şeref Tağı, Mehmet Özkan] Effects of different sulphur dioxide (SO2) concentrations (188, 452, 791, 1,034, 1,236, 2,899 and 3,864mg SO2 kg−1) and storage temperatures (5, 10, 20 and 30°C) on the physical, chemical and microbial qualities of sulphited-dried apricots (SDAs) were evaluated. Analysis of kinetic data suggested first-order models for losses of moisture and SO2 and formation of brown colour. Strong correlations were found between SO2 concentrations and moisture loss constants (r = −0.943), and brown colour values (r = 0.949). β-carotene contents in SDA samples ranged from 26.6 to 36.2mg 100g−1 dry weight, depending on SO2 content of dried apricots. The SO2 concentration over 791mg per kg of dried apricots effectively protected carotenoids in dried apricots during drying. While storage times had significant effect on β-carotene contents, storage temperatures did not have such effects. The number of total mesophilic aerobic bacteria in all SDA samples ranged from 8.20 × 101 to 1.84 × 102CFUg−1. The number of total psychrophilic aerobic bacteria, lactic acid bacteria, yeast and mould, xerophilic mould, Staphylococcus spp. and total Enterobacteriaceae were below the detection limits (<4CFUg−1) in samples containing SO2 even at the lowest level (188mg SO2 kg-1) throughout the storage. Regardless of SO2 concentration in dried apricots, low storage temperatures (below 20°C) should be preferred to prevent the characteristic golden yellow colours of dried apricots. Springer Science+Business Media, LLC, 2012 Dried apricots nationallicence SO2 level nationallicence Browning nationallicence β-carotene nationallicence Microbial growth nationallicence Storage nationallicence Türkyılmaz Meltem Ministry of Food, Agriculture and Animal Husbandry, Golbasi District Directorate of Agriculture, Golbasi, 06830, Ankara, Turkey aut Tağı Şeref Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi Campus, Diskapi, 06110, Ankara, Turkey aut Özkan Mehmet Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi Campus, Diskapi, 06110, Ankara, Turkey aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1526-1538 1935-5130 6:6<1526 2013 6 11947 https://doi.org/10.1007/s11947-012-0884-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0884-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Türkyılmaz Meltem Ministry of Food, Agriculture and Animal Husbandry, Golbasi District Directorate of Agriculture, Golbasi, 06830, Ankara, Turkey aut NATIONALLICENCE 700 1- Tağı Şeref Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi Campus, Diskapi, 06110, Ankara, Turkey aut NATIONALLICENCE 700 1- Özkan Mehmet Department of Food Engineering, Faculty of Engineering, Ankara University, Diskapi Campus, Diskapi, 06110, Ankara, Turkey aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1526-1538 1935-5130 6:6<1526 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer