Sulphured dried apricots are apricots that have undergone a preservation process using sulfur dioxide . Sulfur dioxide helps prevent the apricots from browning and preserves their color, texture, and flavor. The process also helps to extend the shelf life of the dried fruit by inhibiting the growth of microorganisms.
Sulfur dioxide is commonly used in the drying of apricots and many other fruits as a preservative and antioxidant. While the use of sulfites is generally recognized as safe by food regulatory authorities, some individuals may be sensitive or allergic to them. In some regions, there are regulations regarding the maximum allowable levels of sulfites in dried fruits to ensure consumer safety.
Producing sulphured dried apricots involves a process that includes the use of sulfur dioxide or sulfites for preservation.
Harvesting: Apricots are harvested when they are ripe but still firm. The timing of harvest is crucial to ensure the best flavor and quality in the dried product.
Washing: The apricots are thoroughly washed to remove any dirt, debris, or contaminants from the surface.
Sulfuring: The most critical step in producing sulphured dried apricots is the application of sulfur dioxide or sulfites. This process serves several purposes:
Preservation: Sulfur dioxide acts as a preservative, preventing enzymatic browning and microbial growth that can spoil the fruit.
Color retention: Sulfur dioxide helps retain the natural color of the apricots during the drying process.
Flavor preservation: It helps maintain the flavor and nutritional content of the fruit.
There are different methods for sulfuring, including dipping the apricots in a sulfur solution or exposing them to sulfur fumes. The choice of method depends on the processing facility.
Drying: After sulfuring, the apricots are dried to remove most of their moisture content. This can be done through sun drying, air drying, or using commercial drying equipment.
Quality Control: The dried apricots undergo quality control measures to ensure they meet specific standards for moisture content, color, flavor, and overall quality.
Packaging: Once the dried apricots pass quality control, they are packaged for distribution and sale. Packaging may involve the addition of inert gases to further protect against oxidation and maintain product quality.
Dried apricotsNutritional (40g)
Calories 67 calories
Carbohydrates 18 gr
Dietary Fiber 2.3 grams
Sugars 13 gr
Protein 0.5 grams
Fat 0.3 gr
Vitamins and Minerals: Vitamin A , E , Potassium , Iron , Calcium
Retail: 200 gr , 450 gr
Wholesale: 5 k , 9 k Cartons
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