The storage of dried apricots: the effect of packaging and temperature on the changes of texture and moisture

Autores UPV
Año
Revista JOURNAL OF FOOD PROCESSING AND PRESERVATION

Abstract

During storage, the packaging material was crucial in the product¿s moisture variation. The aim of this work was to study the changes of both the moisture content and the texture of dried apricots packaged in two types of containers, namely glass and polypropylene trays, which were thermosealed with two different films and stored at a constant temperature (5, 15, 25 and 35C). The moisture content and texture of the product were analyzed periodically over a period of 12 months. In addition, a differential scanning calorimetry of the product was carried out for a better understanding of the relationship between these parameters. In samples packaged in films, the maximum force value increased along with storage temperature, while the moisture content decreased. In glass, the values of these parameters remained almost constant. A change in the structure of the material was detected between 25 and 35C