Evaluation of Sulfite Treatment of Red Tart Cherries, Green Bell Peppers, and Apples for Dehydration
Final rept. Jun 1970-Jun 1972
NEW YORK STATE AGRICULTURAL EXPERIMENT STATION GENEVA
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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.
- Food, Food Service and Nutrition