Stability of Low Moisture Dehydrated Clingstone Peaches

摘要

Freeze-dried clingstone peaches which contained less than 5% moisture possessed greater storage stability than dehydrated peaches of higher moisture content. Conventional methods of dehydration made it difficult to obtain dried fruit whose moisture content was as low as 5% Freeze-drying allowed the attainment of moisture levels of 2% thus increasing the storage stability of the fruit.nOf the two methods used, the measurements of the optical density at 420 mu correlate more closely with adjudged changes in color than do the measurements at 280 mu. Measurements were also made to determine the on objective color of the peaches. The color in this case was measured by the use of a Tristimulus colorimeter and are expressed as I.C.I. quantities.