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Importance of methods in drying apricot [PDF]
E3S Web of Conferences, 2023 This article describes the results of the research conducted on the drying of different types of apricots. Experiments were conducted to study the chemical composition of apricots, the quality of the finished product after drying in three different ways,
Sharipov Sultan, Rasulov Aziz
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Agriculture, 2023 After being harvested, fresh apples and apricots have a high moisture content and are put through a drying process to reduce waste and lengthen shelf life.
I. Veleșcu +5 more
semanticscholar +1 more source
Modification of the existing maximum residue levels for tebufenozide in apricots and peaches
EFSA Journal, 2021 In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Nisso Chemical Europe GmbH submitted a request to the competent national authority in Italy to modify the existing maximum residue levels (MRLs) for the active substance ...
EFSA (European Food Safety Authority) +21 more
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Frontiers in Nutrition, 2022 The witnesses of the millenary history of Campania felix in southern Italy highlighted that several fruit and vegetables cultivated in such territory could potentially be a treasure trove of important health elements.
Florinda Fratianni +8 more
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International Journal of Fruit Science, 2021 The effect of temperature and pre-treatment on drying kinetics and color parameters of apricot was investigated. The apricots were dried at 50, 60, 70, and 80°C and constant air velocity of 2.0 m/s in cabinet dryer. Sodium metabisulfite solution (8%, w/w)
Seda Kayran, I. Doymaz
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Reasoned opinion on the modification of the existing MRLs for formetanate in various crops [PDF]
EFSA Journal, 2012 <p>In accordance with Article 6 of Regulation (EC) No 396/2005, Italy herewith referred to as the evaluating Member State (EMS), received an application from the company Gowan Comercio Internacional e Servicos, Limitada, to modify the existing MRLs
European Food Safety Authority
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Kemija u Industriji, 2021 This study involved monitoring and modelling the drying kinetics of whole apricots pre-treated with solutions of sucrose, NaCl, and sodium bisulphite. The drying was performed in a microwave oven at different power levels (200, 400, and 800 W).
Abla Bousselma +3 more
semanticscholar +1 more source
Effect of Freezing Modes, Storage Time, and Defrosting Methods on Microbiological Quality Parameters of Apricots [PDF]
Техника и технология пищевых производств, 2021 Introduction. Low-temperature freezing technology extends the shelf life of perishable fruits as it causes a sharp slowdown in the biochemical and microbiological processes in frozen products.
Batuch M. Guseynova +2 more
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