The effects of drying temperature (74°, 84° and 94°C), storage time (1, 2 and 3 months), storage temperature (18°, 24° and 38°C), and sulfur dioxide on the quality of papaya leather were investigated. Drying rate was decreased when high SO 2 , levels were used. The color of the leather depended on drying and storage temperature and the presence of SO 2 , which protected against darkening at high drying and high storage temperatures. However, residual SO 2 , levels declined at high storage temperature, thus decreasing protection. Sensory data for color, flavor and off‐flavor correlated significantly with the alcohol‐soluble color index.
No takes yet. Share an insight, caveat, or question.
Chan et al. (1978) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: