Effect of Drying Air Temperature on the Quality of Dried Apricots Using Convection Oven

Dehydration is one of the methods employed for food preservation. In this study the effect of drying on the quality characteristics of apricots consisting of browning, shrinkage, rehydration, hardness and residual sulfites has been investigated. Ripened apricots with 83- 87% initial moisture content were employed. Statistical analysis concerned with the effect of heat variations on quality indices namely browning, water absorption, texture hardness and residual SO2 were carried out using MINITAB and SAS software. The results indicated that the effects of drying methods on browning, rehydration, residual sulfite of dried apricots were highly significant, but the methods had no significant effects on shrinkage and hardness. This investigation indicated that hot air drying at 60oC was found to be the most suitable condition.