Evaluation of Sulfite Treatment of Red Tart Cherries, Green Bell Peppers, and Apples for Dehydration
Abstract
Red tart cherries, diced green bell peppers, and diced apple were dried in various ways with and without sulfite treatment. Drying alternatives included short exposure to circulating hot air (air-drying), intermediate exposure at reduced temperature and pressure (vacuum-drying) and long exposure to high vacuum in the frozen state (freeze-drying). Sulfite treatment of these materials was accomplished by dipping in an aqueous solution of NaHSO3 (1000-10, 000 ppm) or by tumbling in a mixture of SO2 in air. The dried products were hermetically packaged, in some cases under nitrogen or with desiccant, and stored for six months at -35 or +100F. Product quality was then evaluated in terms of moisture, residual SO2, color, odor or flavor, and rehydration characteristics.
Document Details
- Document Type
- Technical Report
- Publication Date
- Sep 01, 1973
- Accession Number
- AD0767536
Entities
People
- Robert L. Labelle
- Terry E. Acree