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Response contour diagrams to describe effects of moisture, storage temperature and sulfur dioxide on color of dried apples


Response contour diagrams to describe effects of moisture, storage temperature and sulfur dioxide on color of dried apples



Journal of Food Science 53: 3-4



ISSN/ISBN: 0022-1147

DOI: 10.1111/j.1365-2621.1988.tb07774.x

Samples of diced Golden Delicious apples were dipped in sodium bisulfite solutions containing 2500, 5000, and 7500 ppm sulfur dioxide, dried to moisture levels of 13, 18, 22, 24, and 26% and stored at 1.degree., 21.degree. and 38.degree.C. Dried apples were analyzed at 0, 40, 101, 188, 269, and 385 days for total sulfur dioxide, moisture content and color. Color was expressed as the product of the Hunter values, L, a and b (color index). Storage temperature was the most important factor in the degradation of color in stored dried apples. Response contour diagrams generated from regression equations obtained from these data were used to describe the influence of storage temperature, total sulfur dioxide and moisture on color index of dried apples during storage.

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Accession: 018097031

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