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This study investigates the desulphiting of dried apricots by exposing them to hot air flows at temperatures of 40, 50, and 60 °C, revealing that SO2 removal follows first-order kinetics. The results indicate that higher temperatures significantly enhance the rate of SO2 removal and non-enzymatic browning, with activation energies calculated for both processes. The findings highlight the effectiveness of hot air exposure in reducing sulphite levels in dried apricots, addressing safety concerns regarding sul
- Author
- benevolentmathieu
- Language
- EN