Dried Apricots

Bread-white (72% extraction) 2-7 Apricots - dried and stewed 8-7... 

FIG. 8 Effect of 60-min osmotic dehydration at 25 °C at atmospheric pressure in 60% (w/w) sucrose (SU) or sorbitol (SO) solution or 14% (w/w) sucrose (ISO) solution added with 1% ascorbic acid and 0.5% citric acid on drying rates at 70 °C of apricot cubes (NT, not pretreated) (Campolongo, 2002). 

Riva, M., Campolongo, S., Avitabile Leva, A., Torreggiani, D., and Maestrelli, A. 2002. Structure-property relationships in osmo-air-dehydrated apricot cubes. In Book of Abstracts Symposium Drying, Processes, Structure and Functionality (IberDESH 2002) , pp. 103-104. Universidad Politecnica de Valencia, Valencia, Spain. 

A few comments Sulfur dioxide (S02) is a gas produced by volcanoes and from many industrial processes. It is sometimes used as a preservative in alcoholic drinks, or dried apricots and other fruits. Generally, the combustion of fossil fuels containing sulfur compounds such as coal and petroleum results in sulfur dioxide being emitted into the atmosphere. Beyond its irritating effect on the lungs, sulfur dioxide is also a threat to the environment, since it is well known to contribute to acid-rain formation. 

Medium vitamin A and procarotenoids content (1,000-10,000 I. U./100 grams). Apricot, beet greens, broccoli, butter, chard, cheese (except cottage), cherry (sour), chicory, chives, collards, cream, eel. egg yolk, endive, fennel, kale, kidney (beef. pig. sheep), leek greens, lettuce (butterhead and romaine), liver (pork), mango, margarine, melons (yellow), milk (dried), mustard, nectarine, peach, pumpkin, squash (acorn, butternut, hnbhard), sweet potato, tomato, watercress, whitefish. 

Irradiation appears to hold some promise for treatment of dry products. Insects and their larvae can be controlled in dried fruits, such as figs and apricots. 

It is well known that the Maillard reaction in foods is initiated by the formation of colorless and tasteless intermediates, which preferentially are formed in low-moisture systems ( ,5.). In this way by reaction of glucose with amino acids fructose-amino acids are formed via Amadori rearrangement of the primary glucosyl-ami-no acids (1 ). Fructose-amino acids e.g. have been isolated from freeze-dried apricots and peaches ( 6,7,8j. Amadori compounds arising from aldoses and amino acids are formed during drying of foods of plant origin and can be easily detected by amino acid analysis (j>). 

Dried apricots and apricot leather are nutritious, fat-free snack foods... 

An unusual method of inhibiting the browning of dried apricot stored at 37° is to extract the samples continuously with ethyl acetate at this temperature. Browning is inhibited only while extraction continues.107... 

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