Chemical composition of apricots affected by fruit size and drying methods

Karabulut, İhsan; Koc, Tugca Bilenler; Sislioglu, Kubra; Gökbulut, İncilay; Özdemir, İbrahim Sani; Seyhan, Ferda; Öztürk, Kadir

doi:10.1080/07373937.2018.1427762

Cited by 17 publications

(10 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…About 40 kg of apricot halves with a bulk porosity of 40% were placed in the chamber leaving 0.23 m 3 of space. Powdered sulfur was used and 0.75 g of sulfur per one kilogram of apricot halves was burned for 2 h [6,22]. After sulfurization, the halves were osmotically dehydrated.…”

Section: Cutting In Halves and Sulfurizationmentioning

confidence: 99%

Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

et al. 2021

View full text Add to dashboard Cite

This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones. The osmotic process was performed in a sucrose solution at 40 and 60 °C and concentrations of 50% and 65%. As expected increased temperatures and concentrations of the solution resulted in increased water loss, solid gain and shrinkage. The kinetics of osmotic dehydration were well described by the Peleg model. The effective diffusivity of water 5.50–7.387 × 10−9 m2/s and solute 8.315 × 10−10–1.113 × 10−9 m2/s was calculated for osmotic dehydration. Hot air drying was carried out at 40, 50, and 60 °C with air flow velocities of 1.0 m/s and 1.5 m/s. The drying time shortened with higher temperature and air velocity. The calculated effective diffusion of water was from 3.002 × 10−10 m2/s to 1.970 × 10−9 m2/s. The activation energy was sensitive to selected air temperatures, so greater air velocity resulted in greater activation energy: 46.379–51.514 kJ/mol, and with the osmotic pretreatment, it decreased to 35.216–46.469 kJ/mol. Osmotic dehydration reduced the effective diffusivity of water during the hot air drying process. It also resulted in smaller shrinkage of apricot halves in the hot air drying process.

show abstract

Section: Cutting In Halves and Sulfurizationmentioning

confidence: 99%

Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The amount of bioactive compounds highly varies according to the cultivar, ripening level of fruit, climate and soil conditions. Several studies have been conducted analyzing the pomological traits, fruit quality and biochemical content of the apricot cultivars [15,16]. However research on the relationship between fruit quality and bioactive compounds in early maturing apricots is limited.…”

Section: Introductionmentioning

confidence: 99%

Fruit quality and biochemical characteristics of new early ripening apricots of Turkey

Çuhacı

Karaat

Yılmaz³

et al. 2020

Food Measure

View full text Add to dashboard Cite

In this study, the important fruit quality characteristics of 11 early ripening and promising apricot hybrids and reference cultivars recently developed in Turkey were analyzed. A large variation was observed between the genotypes in terms of fruit size (fruit weight ranged from 34.28 to 72.53 g). The total soluble solids which is one of the significant fruit quality parameters for the table apricots, was found between 10.07 and 18.27% and fruit flesh/kernel rate was between 9.6 and 18.42. Epicatechin, rutin, catechin, chlorogenic acid, epigallocatechin gallate and β-carotene were found to be the highest bioactive compounds. A large variation was also determined among the genotypes in this regard. ABP-4-23 and ABP-7-12 apricot genotypes were rich with respect to catechin, chlorogenic acid, epicatechin, rutin and β-carotene. The highest catachin and epicatechin contents were obtained in respectively). In terms of β-carotene ABP-2-24 and ABP-1-18 presented the highest values (127.45 and 119.54 mg/kg, respectively). Fruit weight was found highly and positively correlated with kernel weight and total soluble solids (r = 0.65 and r = 0.61, respectively). Fruit weight was also found to be moderately correlated with rutin, quercetin, and β-carotene, while corrrelations was negative for rutin and β-carotene. Total acidity was moderately correlated with catechin, epigallocatechin gallate and β-carotene in positive way.

show abstract

“…The amount of thermolabile ascorbic acid in the dried product decreases as a result of the drying agent's temperature being significantly raised. Similar findings for drying apples, pears, peppers, etc., were found in other studies [70][71][72][73][74]. The Wojdyo et al study's [70] drying methods and parameters had a substantial impact on the red fresh apple's physical, chemical, and particularly bioactive qualities.…”

Section: Ascorbic Acid Content Of Applesmentioning

confidence: 63%

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

et al. 2023

View full text Add to dashboard Cite

After being harvested, fresh apples and apricots have a high moisture content and are put through a drying process to reduce waste and lengthen shelf life. This study intends to evaluate the physicochemical parameters during moisture removal and product heating in order to conduct an experimental investigation of the convective drying of apples and apricots in a pilot drying installation. The drying agent’s temperature and/or speed can be adjusted using the pilot installation. About the raw materials: the apricots (Neptun variety) were dried and cut into halves, while the apples (Golden Delicious variety) were dried and cut into 4 mm thick slices. The fruits’ drying properties were observed at 50 °C, 60 °C, 70 °C, and 80 °C, air speeds of 1.0, 1.5, and 2.0 m/s, and relative air humidity levels of 40–45%. Findings of the ascorbic acid content, color, heating, and dimensional fluctuations are provided and examined. Increased air velocity and temperature had the expected effect of increasing water loss, solid gain, and shrinking. Depending on the drying conditions, different color characteristics were applied.

show abstract

Chemical composition of apricots affected by fruit size and drying methods

Cited by 17 publications

References 27 publications

Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

Fruit quality and biochemical characteristics of new early ripening apricots of Turkey

Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation

Contact Info

Product

Resources

About