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Studies on dehydration of some tropical fruits. Part I. Absorption and retention of sulphur dioxide during sulphuring and sulphiting.

Bhatia, B. S. and Amin, H. D. and Girdhari, Lal (1962) Studies on dehydration of some tropical fruits. Part I. Absorption and retention of sulphur dioxide during sulphuring and sulphiting. Food Science, 11. pp. 63-68.

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Abstract

The presence of sulphur dioxide in the dried fruit is essential to prevent deterioration in its natural colour, flavour and palatability for reasonably long periods during storage and also to protect some nutrients like ascorbic acid, etc. For this, it is necessary to standardise conditions among others for pre-treatment whereby enough SO2 is taken up by the fruit before it goes into the drier so that there is reasonable retention even after losses during drying. With the object of obtaining information on various aspects of sulphuring and sulphiting of tropical fruits like banana, pineapple, papaya and mango, an investigation was carried out to study the effect of factors like variety, maturity, size, thickness, method of drying (dehydration or sundrying) blanching etc., on the sulphur dioxide absorption and retention by these fruits. The results are briefly described in this paper.

Item Type: Article
Uncontrolled Keywords: tropical fruits, banana, pineapple, papaya, mango, drying, sulphur dioxide absorption
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jul 2012 09:43
Last Modified: 16 Jul 2012 09:43
URI: http://ir.cftri.com/id/eprint/5592

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