Drying cut fruits dryingcutfruits485nich Year: 1930 Buu 485] Drying Cut Fruits 23 Berkeley averaged 68 at the end of the period. That of the portion shipped and returned had fallen to an average of 31 , within the range of 'blank' determinations on sulfured fruits. The color of the fruit held in Berkeley showed no deterioration while that shipped had darkened badly. HOUG5 SULFUBED Fig. 12.—Effect of time of exposure on the sulfur content of dehydrated cubed apples. I, moisture as dried; II, total sulfur, dry basis; III, sulfur dioxide as S, dry basis. COMPARISON OF THE THREE
Drying cut fruits dryingcutfruits485nich Year: 1930 Buu 485] Drying Cut Fruits 23 Berkeley averaged 68 at the end of the period. That of the portion shipped and returned had fallen to an average of 31 , within the range of 'blank' determinations on sulfured fruits. The color of the fruit held in Berkeley showed no deterioration while that shipped had darkened badly. HOUG5 SULFUBED Fig. 12.—Effect of time of exposure on the sulfur content of dehydrated cubed apples. I, moisture as dried; II, total sulfur, dry basis; III, sulfur dioxide as S, dry basis. COMPARISON OF THE THREE METHODS OF DRYING In discussing the comparative merits of sun-drying, evaporation, and dehydration, it is convenient to consider apples separately from apricots, peaches, and pears because apples are never sun dried on a commercial scale and they are extensively dried by the process gen- erally referred to as evaporation. Apricots, peaches, and pears on the other hand are sun dried almost exclusively, and almost never evapo- rated. The comparisons therefore are practically limited to the evap-
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