DEHYDRATION OF APRICOT IN SOLAR DRIER & PHYSICO-CHEMICAL
ANALYSIS
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Introduction: The apricot, Prunus armeniaca, L a member of the
family Rosaceae is one of the most important stone fruits of temperate zones.
Apricot trees have resistance to damage of the winter cold; they bloom early in
the spring.
PRODUCTION OF APRICOT
In Pakistan total area under apricot cultivation was
13.8(000, hectare in 2002_2003 with a production of 129.7(000, tons
(agricultural Statistics of Pakistan 2002_2003. Apricot is cultivated
extensively in Gilgit Baltistan of Pakistan with annual production of
41.64(000, tons
Health benefits of apricots
Apricots are excellent sources of vitamin-A, and carotenes.
Fresh fruits contain vitamin-C, another natural anti-oxidant
The total anti-oxidant or ORAC value of raw apricots is 1115 umol TE/100 g. Much of this in these fruits comes from some important health promoting flavonoid poly phenolic anti-oxidants such as lutein, zea xanthin and beta cryptoxanthin.
| Principle | Nutrient Value | Percentage of RDA |
|---|---|---|
| Energy | 50 Kcal | 2.5% |
| Carbohydrates | 11 g | 8.5% |
| Protein | 1.4 g | 2.5% |
| Total Fat | 0.4 g | 1% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2 g | 5% |
| Vitamins | ||
| Folates | 9 µg | 2% |
| Niacin | 0.600 mg | 4% |
| Pantothenic acid | 0.240 mg | 5% |
| Pyridoxine | 0.054 mg | 5% |
| Riboflavin | 0.040 mg | 3% |
| Thiamin | 0.030 mg | 2.5% |
| Vitamin A | 1926 IU | 64% |
| Vitamin C | 10 mg | 16% |
| Vitamin E | 0 mg | 0% |
| Vitamin K | 3.3 µg | 3% |
| Electrolytes | ||
| Sodium | 1 mg | 0% |
| Potassium | 259 mg | 5.5% |
| Minerals | ||
| Calcium | 13 mg | 1.3% |
| Copper | ||
| Iron | 0.39 mg | 5% |
| Magnesium | 10 mg | 2.5% |
| Manganese | 0.077 mg | 3% |
| Phosphorus | 23 mg | 3% |
| Zinc | 0.2 mg | 2% |
| Phyto-nutrients | ||
| Carotene-α | 19 µg | -- |
| Carotene--ß | 1094 µg | -- |
| Crypto-xanthin-ß | 104 µg | -- |
| Lutein-zeaxanthin | 89 µg | -- |
OBJECTIVES
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To develop and demonstrate technologies, particularly
relating to agricultural produces for handling, preservation, packing and
storage of fruits.
To help the rural population of the region in their
socio-economic development by imparting training and offering technical help in
the control of post harvest losses and preservation of fruits.
To conduct research and development activities in food
Processing in Gilgit Baltistan
•
To analyze and testing of food commodities.
•
To develop new value added products from fruits
and vegetables.
•
To enhance the quality of dry products by
imparting improved dehydration techniques to the farmer of the area.
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Gilgit Baltistan is being an agricultural region more than
90 % inhabitant of this area directly or indirectly depends upon agriculture.
Baltistan is the nucleus of fruit production. Apricot is the major fruit
produced in Baltistan, presently largest area of 4000 acres under apricot cultivation
(AKRSP 1999
Aim of study
The aim of this study is to develop improved drying
techniques for the preparation of export quality dried apricot in Baltistan.
Improved quality procedure for drying fruit of export quality will boost up the
needs of fruit industry in this region. With such trade development the people
of the region will encourage to grow more fruit plants which will not only
increase their income but will also reduce the unemployment in the region.
Preparation of the Samples
Apricots were graded, sorted according to size, maturity and
soundness and then thoroughly washed with potable water to remove adhering
dust, dirt and other extraneous material
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Organic Method
Organic method first apricots were washed, cut in equal
halves, placed in wooden trays and allowed to sunshine in solar house for 2_3
days
Inorganic Method
. In inorganic
method after washing and destining apricots fruit were cut into equal halves
and dip in solution of potassium metabisulphte (15 g for 2 litter water) for 30
minutes, after that placed in trays and transferred to solar house.
Procedure
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Petri dishes were taken and dried in the oven at 130º C for
30 minutes, placed in desiccators and weighed soon after they reached room
temperature. A well-mixed triplicate samples were added in Petri dishes and
covered with lids. The dishes were placed un-covered in an oven for 60 minute
for overnight. Sample was removed from oven and covered with lid and placed in
desiccators.
Ash Determination
Weight of empty crucible was recorded accurately that have
previously been ignited at 550ºC and cooled to room temperature in desiccators. A well mixed triplicate samples was
weighed accurately into crucibles, placed
in muffle furnace at 700ºC and allowed to incinerate until light grey ash
was obtained ( Overnight, 16hours)
Determination of pH
Reagent
PH 4.0,9 buffer tables
Standardize the ph with solution of ph 4.0 and 9. Poured the
samples in 50 ml beaker and insert the electrode to determine the pH.
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