The Storage of Dried Apricots: The Effect of Packaging and Temperature on the Changes of Texture and Moisture

Abstract

During storage, the packaging material was crucial in the product's moisture variation. The aim of this work was to study the changes of both the moisture content and the texture of dried apricots packaged in two types of containers, namely glass and polypropylene trays, which were thermosealed with two different films and stored at a constant temperature (5, 15, 25 and 35C). The moisture content and texture of the product were analyzed periodically over a period of 12 months. In addition, a differential scanning calorimetry of the product was carried out for a better understanding of the relationship between these parameters. In samples packaged in films, the maximum force value increased along with storage temperature, while the moisture content decreased. In glass, the values of these parameters remained almost constant. A change in the structure of the material was detected between 25 and 35C. Practical Applications The texture of the food is one of the most important characteristics as far as consumer acceptance is concerned. The moisture content has a determining influence on the changes of food properties, such as texture, color and nutritional value. In addition, below a certain level of moisture, the growth of most microorganisms is inhibited. The shelf life of foods depends on the storage conditions, which could have an effect on food characteristics like phase transitions. In the event of a phase transition, the transition temperature should not be exceeded during storage and distribution, because changes are triggered. This work studies the changes of both the moisture content and the texture of dried apricots stored under different conditions and it also includes a calorimetric analysis of the dried product, in order to detect phase transition in the range of storage temperatures.