Kinetic İnvestigation of The Effect of Sulfur on Extending The Shelf Life of Sulfurized Apricots

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dc.contributor.authorGürbüz, Duygu
dc.contributor.authorÖnal, Yunus
dc.contributor.authorUtku, Tuğba
dc.date.accessioned2024-08-04T19:51:36Z
dc.date.available2024-08-04T19:51:36Z
dc.date.issued2023
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, sulphurized apricots with different sulfur values were obtained from the factory in Malatya province. These apricot samples were kept at market temperature values (4, 26 and 40°C) in the package offered for sale, and their sulfur dioxide values were determined daily. As a result of the experimental periods, reduction rate and other data were determined by calculating the sulfur dioxide in the sample. Also, loss rate and kinetics of sulfur dioxide were determined from its change over time at different temperatures. From the results obtained, important findings such as shelf life of sulphurous apricots at different temperatures in the package, deterioration and effect of the sulfur dioxide value on the shelf life were obtained. According to the analysis results of apricots containing different amounts of sulfur, when the moisture and SO2 loss in dried apricot samples during their stay on the shelf were examined in the kinetic study, it was determined that it was suitable for the first order kinetic model for 4°C and the second order kinetic model for 26 and 40°C. From the experimental results, quite low sulfur removal values were obtained for the samples offered for sale after 980 hours at 4°C and 525 hours at 26°C. Moisture and SO2 losses accelerated after approximately 740 hours at a temperature of 40°C. In the sample containing 3280 ppm sulfur dioxide during shelf storage at 4°C, there was an 11% loss of sulfur dioxide after 980 hours. A 46% sulfur dioxide loss was determined in the same samples after 740 hours at 40°C. It has been determined that sulfur dioxide loss is greater at higher temperatures. When the storage conditions of the samples were examined in terms of humidity, it was observed that apricots lost their moisture in the range of 52-85% after 29 days at temperatures of 4 and 40 °C. Based on the fact that the water activity of the packaged sulfurized dried apricots offered for sale is 25%, in this study, an average shelf life of approximately 25 days was determined according to this value.en_US
dc.identifier.doi10.21597/jist.1297795
dc.identifier.endpage2768en_US
dc.identifier.issn2146-0574
dc.identifier.issn2536-4618
dc.identifier.issue4en_US
dc.identifier.startpage2751en_US
dc.identifier.trdizinid1211209en_US
dc.identifier.urihttps://doi.org/10.21597/jist.1297795
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1211209
dc.identifier.urihttps://hdl.handle.net/11616/89074
dc.identifier.volume13en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofIğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleKinetic İnvestigation of The Effect of Sulfur on Extending The Shelf Life of Sulfurized Apricotsen_US
dc.typeArticleen_US

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