Apricots frozen

Common unit operations of food processing are reported to have only minor effects on the carotenoids (Borenstein and Bunnell 1967). The carotenoid-protein complexes are generally more stable than the free carotenoids. Because carotenoids are highly unsaturated, oxygen and light are major factors in their breakdown. Blanching destroys enzymes that cause carotenoid destruction. Carotenoids in frozen or heat-sterilized foods are quite stable. The stability of carotenoids in dehydrated foods is poor, unless the food is packaged in inert gas. A notable exception is dried apricots, which keep their color well. Dehydrated carrots fade rapidly. 

Other fruit spirits are distilled from fresh or frozen fruits or their juices (blueberries, raspberries, strawberries, currants, apricots, peaches and others) while adding alcohol. Pomaceous fruit spirits are made from fresh fermented apples or other pomaceous fruits, from the whole fmit or its juices without the addition of sugar-containing substances, sugar or alcohol of another kind with a minimum alcohol content of approx. 38% by vol. 

Commercial apricot concentrate (30-32° Brix). in aseptic drums from the 1986 and 1987 pack, was used immediately after opening the drums or subdivided into 19 L containers and stored frozen until used. 

Another practical example showing the preservative effect of added sucrose is given by Cruess and Glazewski (24) in the preservation of frozen pack fruit nectars. Nectars made from apricots—peach, plum, and guava and various blends— can be prepared and stored at 0° F. for a long period of time with little loss of fresh fruit flavor. 

Fruits are frozen and stored either as an end product or for further processing. The choice of suitable varieties of frait at an optimal ripening stage is very important. Pineapples, apples, apricots, grapefruit, strawberries and dark-colored cherries are highly suitable. Light-colored... 

PROCESSING. Apricots are marketed as fresh, canned, dried, or frozen fruit. Utilization of the apricot crop in the United States is as follows 8% fresh, 58% cann, 26% dried, and 7% frozen. 

Apricots can be eaten fresh out of the hand or prepared in fresh fruit dishes. Canned apricots are eaten as a dessert dish or also used to add a piquant flavor to sauces, salads, or baked goods. Both fresh and dried apricots are cooked to make jam, pies, and puddings. Dried apricots are also a good snack. Frozen apricots are used in confections and baked goods. Also, apricots may be used to produce alcoholic beverages. 

Freezing— The vitamin contents of eight common frozen fruit products (apples, apricots, blueberries, cherries, orange juice concentrate, peaches, raspberries, and strawberries) were found to be lower than those of their fresh counterparts, but higher than those of canned fruit products.This study showed that the average vitamin losses were as follows vitamin A, 37% vitamin B-1 (thiamin), 29% vitamin B-2 (riboflavin), 17% niacin, 15% and vitamin C, 18%. 

---