Kinetic study of the change in sulfur values during the raftstay of the Malatya province's specific sulfurized apricotsoffered for sale at the SH elves

The aim of the thesis is to determine the sulfur dioxide values on a daily basis by taking samples of apricots in the packaging prepared according to the standards and regulations offered for sale and keeping them at 4, 26 and 40°C temperatures in the laboratory. Moisture contents were also determined. The color change is visually recorded and illustrated. At the end of the experiments, the rate of loss of sulfur dioxide and other thermodynamic values were calculated. Kinetics of sulfur dioxide loss rate and loss rate were determined. In this study, the reduction rate of sulfur dioxide in the product offered for sale was determined and important results such as shelf life, deterioration and effect of sulfur dioxide value on shelf life were obtained. In the kinetic study of sulfur removal, occurring in dried apricot samples during shelf life; When the moisture and SO2 loss were examined, it was realized in accordance with the first order kinetic model for 4°C, and in accordance with the second order kinetic model for 26 and 40°C. Small distancing values of samples stored at 4°C near the end of 980 hours and at 26°C near the end of 525 hours are low. At the end of approach 740 hours with a temperature increase of 40°C, moisture and SO2 losses accelerated. For example, in a sample containing SO2 at 3280 mg / kg at 4°C, there was an 11 % loss of SO2 at the end of 980 hours. In the same example, there was a 46 % loss of SO2 at 40°C at the end of 740 hours. The loss of SO2 at high temperatures is increasing rapidly. Storage at 4°C and 26°C is recommended for samples containing SO2 in dried apricots. In terms of moisture storage conditions are examined at 4 and 40°C temperatures at the end of 29 days, apricot loses 52-85% of its moisture. In this study, based on 25% water activity of packaged sulphurized dried apricots offered for sale, an average shelf life of 25 days was determined according to this value.