Drying cut fruits dryingcutfruits485nich Year: 1930 Buu 485] Drying Cut Fruits 19 Effect of Concentration of Sulfur Dioxide and of Time of Expo- sure Upon Absorption of Sulfur Dioxide.—As shown in figure 11, time, the simplest factor to control, does not have consistent effects except in a general way and within a single set of experiments. Some fluctua- tions are of course caused by sampling errors, but this does not entirely explain the discrepancies since curves II and III on peaches, which are distinctly parallel, are based on duplicate samples. In the experiments from which these two cu
Drying cut fruits dryingcutfruits485nich Year: 1930 Buu 485] Drying Cut Fruits 19 Effect of Concentration of Sulfur Dioxide and of Time of Expo- sure Upon Absorption of Sulfur Dioxide.—As shown in figure 11, time, the simplest factor to control, does not have consistent effects except in a general way and within a single set of experiments. Some fluctua- tions are of course caused by sampling errors, but this does not entirely explain the discrepancies since curves II and III on peaches, which are distinctly parallel, are based on duplicate samples. In the experiments from which these two curves were drawn the sulfur was exhausted in the burner at the end of 3 hours, when more was added. HOUQS 5ULFUCED Fig. 11.—Effect of time of exposure on absorption of sulfur dioxide by (A) peaches and (B) apricots. The Retention of Sulfur Dioxide.—The retention of sulfur dioxide by apricots and peaches during drying and subsequent common storage in paper cartons is shown in table 3. Instead of being concentrated fivefold by drying as are the other solid components of the fruit, the sulfur dioxide content remains at about the same level when no correc- tion is made for the amount of moisture present. Under the conditions of storage used after drying, usually half or more of the sulfur dioxide disappeared in the course of six months. This fact is of practical significance to packing house operators in the control of sulfur dioxide content of dried fruits for various markets. Experiments with Apples.—In order to determine the relationship between methods of preparation, time of sulfuring, and sulfur dioxide content, and between the sulfur dioxide content and the color and keeping quality of apples during drying and storage, apples were sulfured under different commercial conditions and compared after dehydration and storage. The results are given in table 4. While samples 1, 5 and 9, were in the sulfur chamber, the flue leading from
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