Abstract
During storage, the packaging material was crucial in the products 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
