Preventing Scattering in Dried Mandarin Products with Sodium Metabisulfite

Abstract

The invention relates to the use of sodium metabisulfite to prevent crystallization in fruit products such as dried mandarins. The method extends shelf life and preserves product quality by preventing the formation of sugar crystals on the surface of the fruit.

Description

Preventing Scattering in Dried Mandarin Products with Sodium Metabisulfite TECHNICAL FIELD The invention relates to the use of sodium metabisulfite to extend the shelf life of dried mandarins. a production method that helps prevent crystallization problems and the products obtained through this method It is related to a dried mandarin orange. PREVIOUS TECHNIQUE In the current state of technology, the shelf life of products, especially in the dried fruit industry, is... Sulfur treatment processes are carried out to extend the shelf life and ensure quality and color preservation. It includes the application. There are two main methods for adding sulfur to dried fruits. The available methods are: gaseous sulfuration (with SO2 gas) and solution sulfuration. The main purpose of these methods is to enhance the visual appeal of products while preserving their colors. and extend shelf life by suppressing microorganism growth. Traditionally, this for this purpose sulfur dioxide (SO₂) gas or sulfite salts similar to potassium metabisulfite Solutions are widely used. Sulfur compounds cause discoloration of the fruit. by preventing and suppressing the growth of microorganisms, it preserves the aesthetic appearance of the shelf. It prolongs its lifespan. Sugaring in dried fruit occurs when sugar crystals accumulate on the surface of the fruit. This is evident in both the textural and visual characteristics of the products. negatively affecting the appearance, leading to stickiness, deformities, and, in later stages, smudging. This leads to problems such as crystallization, which reduces product quality and harms consumers. It is a problem that also negatively affects perception. Sugar crystals forming on the surface, It spoils the dryness of the fruit, leaving an unpleasant feeling for the consumer. This problem exists in the market. This makes it difficult to achieve generally accepted high-quality product standards. Some methods, such as storage at low temperature and humidity, can reduce crystallization. are being implemented. However, these solutions only provide a temporary improvement; the surface Completely preventing crystallization is not possible. Low storage capacity. Temperatures and humidity levels reduce the rate of crystallization, but especially temperatures 1 For products that are sensitive to changes, this method is not effective in the long term. Studies show that even low-temperature storage cannot completely prevent crystallization. This is demonstrated (e.g., Alvarez et al., 2020). Sugaring is a common problem encountered in the dried fruit industry and affects various... It is an issue that is being attempted to be resolved by applying various techniques. By conducting R&D work on these studies, especially in the food industry... An innovative solution that will effectively solve the problem of crystallization during long-term storage. Solutions need to be developed to completely eliminate sugaring in dried fruits. A new technique that eliminates the problem, preserves product quality, and extends shelf life, This will provide a significant advantage for both producers and consumers. The following documents were encountered during the preliminary patent search. Patent document number PH22019050317Y1, dried jackfruit. It is related to the production of (Artocarpus heterophyllus). However, to prevent sugar crystallization. There is no statement regarding the use of specific additives. Patent document number CN116831205B, anti-sanding dried mango. It relates to the production method. The invention distinguishes it from other dried fruit products on the market. It does not possess these characteristics. To preserve the mango flavor profile, too much (erythritol, xylitol, It uses chemicals (polydextrose and citric acid). Among dried fruits, structural and Because there are chemical differences, the same technique cannot be applied to every fruit. It is not applicable. In conclusion, all the problems mentioned above necessitate innovation in the relevant field. It has brought it to this state. THE PURPOSE OF THE INVENTION The present invention aims to eliminate the aforementioned problems and provide technical solutions in the relevant field. It is introduced with the aim of creating an innovation. The main purpose of the invention is to prevent the formation of sugar crystals on the surface of dried mandarins. The method is to prevent this using sodium metabisulfite. Another aim of the invention is to enhance the anti-scoring effect of sodium metabisulfite in food. The aim is to provide a new sulfurization function by using it for the first time in their products. 2 Another purpose of the invention is the long-term storage of sodium metabisulfite. The goal is to extend the shelf life of the product by maintaining product quality under these conditions. Another aim of the invention is to ensure color and microbial stability in the product. The goal is to maintain its quality. A BRIEF DESCRIPTION OF THE INVENTION All the purposes mentioned above and those that will emerge from the detailed explanation below. The present invention aims to achieve the reduction of sugaring in a dried fruit product. the addition of sodium metabisulfite to dried fruit which prevents this It is related to a method that provides this. Accordingly; A. Drying mandarin fruit, B. Mixing sugar and water to achieve a Brix (°Bx) of 70 and baking at 35-45°C. heating under vacuum for 30 minutes within the temperature range, In the CB method step, 0.15-0.25% of the total volume is added to the resulting solution. by adding acetic acid and / or citric acid to the sugar solution in proportion preparation, D. To ensure the infusion of sugar into the fruit, in step A. Method Dried mandarins prepared in the C. Method step at 25-45°C. By immersing it in a sugar solution, the Brix value of the solution is increased to a minimum of 40 Brix. Keep the dried mandarins in the solution until they arrive. E. to ensure that sulfur is added to the dried mandarin oranges. Adding 500-1000 ppm sodium metabisulfite to the washing water and D. In the method step, the sodium of the dried mandarin orange soaked in the solution... Washing with water containing metabisulfite, Packaging of dried mandarins obtained in the FE Method step. It includes the steps of the method. Another preferred configuration of the invention is the sugar infusion applied in step D. Method. This process is carried out using the osmotic dehydration method. Another preferred configuration of the invention is sodium applied in step D. Method. Metabisulfite is available in liquid or solution form. 3 Another preferred configuration of the invention is the process mentioned in step D, Method. This takes place in a cauldron with a tray system. Another preferred configuration of the invention is the dried product packaged in step F. Method. The sulfur content of mandarin oranges is between 100 and 200 ppm. DETAILED DESCRIPTION OF THE INVENTION In this detailed explanation, the subject of the invention is "Sodium in Dried Mandarin Products". "Prevention of Saccharification with Metabisulfite" is simply to better understand the subject. This is explained with examples that will not create any limiting effect. The invention addresses the tendency of dried fruit products, particularly mandarins, to crystallize. sugar that forms on the surface of higher fruits during long-term storage It relates to a method aimed at preventing crystallization. Sugaring, dried a substance that forms as crystals on the surface of fruits and negatively affects product quality That's the problem. This invention uses sodium metabisulfite to prevent crystallization. The dried fruit product contains sulfur, thus improving storage efficiency. It stabilizes the sugar during this process. The methodological steps involved in the invention are derived from dried fruit products. Assuming that it prevents crystallization in mandarins throughout their shelf life, the following is stated below: The method is explained as follows: A. Drying mandarin fruit, B. Mixing sugar and water to achieve a Brix (°Bx) of 70 and baking at 35-45°C. heating under vacuum for 30 minutes within the temperature range, In the CB method step, 0.15-0.25% of the total volume is added to the resulting solution. by adding acetic acid and / or citric acid to the sugar solution in proportion preparation, D. To ensure the infusion of sugar into the fruit, in step A. Method Dried mandarins prepared in the C. Method step at 25-45°C. By immersing it in a sugar solution, the Brix value of the solution is increased to a minimum of 40 Brix. Keep the dried mandarins in the solution until they arrive. E. to ensure that sulfur is added to the dried mandarin oranges. Adding 500-1000 ppm sodium metabisulfite to the washing water and D. 4 In the method step, the sodium of the dried mandarin orange soaked in the solution... Washing with water containing metabisulfite, Packaging of dried mandarins obtained in the FE Method step. The method includes the steps. In the preferred configuration of the invention, in step A, Method, the mandarin fruit... The drying process is carried out. In this step, fresh mandarin slices, which tend to crystallize, undergo a drying process. Drying is applied in order to reduce the water content of the fruit, so that This prevents microbial growth and extends shelf life. This method step for mandarins... This both makes it more durable by reducing its water content and also improves its future durability. It provides a suitable structure for the processes. In the preferred configuration of the invention, in step B, Method, sugar and water are mixed at 70 Brix. Mixing to obtain (°Bx) and 30°C under vacuum at a temperature range of 35-45°C. The heating process is carried out for a few minutes. Brix (°Bx) is the percentage by weight of sugar content in a solution. 70 Brix indicates that 70% of the solution weight is sugar. This is a fairly concentrated sugar. It is the solution. In this step, sugar and water are combined in specific ratios to produce 70 Brix (°Bx). It is stirred until the desired concentration is reached. This mixture is then stored at a temperature range of 35-45°C. It is heated under vacuum for approximately 30 minutes until a homogeneous sugar solution is obtained. The Brix value determines the density of the sugary mixture and its contribution to the taste profile, while the vacuum The heating process below this level preserves the quality of the solution and ensures complete dissolution of the sugar. This The solution's concentration is ideal for flavoring the mandarin orange. In the preferred design of the invention, in step C, Method, and in step B, Method, the following is obtained. Acetic acid and / or citric acid are added to the solution at a concentration of 0.15-0.25% of the total volume. The process of preparing the sugar solution is carried out by adding these ingredients. In this step, acetic acid and / or 0.15-0.25% of the total volume is added to the sugar solution. Citric acid is added. These acids increase the stability of the sugar solution while maintaining flavor balance. Acetic and citric acids, by adapting to the natural acidic nature of the mandarin orange, help the fruit to... They contribute to the preservation of taste characteristics. At the same time, these acids also help preserve sugar. By regulating the pH of the solution, it reduces the formation of microorganisms and extends the product's shelf life. It prolongs life. In this step, the sugar solution balances the flavor of the fruit and removes sugar through osmotic process. It is prepared to increase its content. The sugar solution gives the fruit flavor and then... a concentrated sugar-water mixture is used to create an effective carrier medium during the infusion process. It is a mixture. The sugar solution prepared in this step penetrates the fruit during the infusion. It acts as a carrier medium that enriches the flavor and texture of the product. In the preferred configuration of the invention, in step D, Method, the infusion of sugar into the fruit. To ensure this, in Method A step, the dried mandarins are dried at 25-45°C. In step C of the method, the solution is prepared by immersing the patient in the sugar solution. Dried mandarins should be kept in the solution until the Brix value reaches a minimum of 40 Brix. The process is being carried out. In this step, dried mandarin slices are placed in the prepared sugar solution at 25-45°C. The fruits are immersed within a temperature range. The solution reaches a minimum Brix value of 40. It is kept in solution for a certain amount of time. During the sugar infusion process, mandarin slices are kept in the solution. By allowing the solution to sit, its flavor and sugar content are transferred to the mandarin orange. This process affects the fruit. Despite being dried, it allows it to acquire a sweet and balanced profile. Osmotic dehydration occurs when the osmotic pressure of water between the fruit and sugar solution decreases. It relies on the movement caused by the difference in temperature. In this method, the water and sugar inside the fruit... As it passes into the solution, sugar molecules move towards the fruit cells. This process affects the taste. It maintains balance and preserves the volume and texture characteristics of the fruit. Sugar infusion is made by combining dried mandarin slices through osmotic dehydration. It is the process of immersing food in a sugar solution. Sugar infusion involves adding sugar to foods such as fruit. It is the process of processing sugar. Due to the high sugar concentration, the water in the fruit... While sugar in the solution exits through osmosis, it enters the fruit cells. This The process allows the sugar to infuse into the fruit. This results in dried fruit with a unique flavor and texture. It undergoes changes in terms of its properties; it gains both sweetness and increased durability and shelf life. It helps to balance blood sugar levels throughout the day. In the preferred design of the invention, in step E, Method, the dried mandarin orange... 500-1000 ppm of sulfur is added to the washing water to ensure its inclusion in the solution. addition of sodium metabisulfite and in step D of the method, the solution is kept in place. 6 The process of washing dried mandarins with sodium metabisulfite solution. is being carried out. Sodium metabisulfite is added to the washing water in the range of 500-1000 ppm. Dried Mandarin slices are left to soak in the solution in order to acquire sulfur content. It is washed with water containing 500-1000 ppm sodium metabisulfite. Sulfur solution is added to the product. It is acquired in this form. Sodium metabisulfite prevents the oxidation of fruit, thus preserving its flavor and color. This washing process helps preserve the product's color and also... It increases shelf life by reducing microbial activity. Thus, mandarins retain their taste and appearance. It retains its properties for a longer period. The washing process removes unwanted substances from a material, surface, or product. (for example, to remove dirt, dust, chemical residues, grease, microorganisms) This is a cleaning process. It involves adding sulfur to the dried mandarins. For this purpose, sodium metabisulfite is added to the washing water. For this purpose, a specific A sodium metabisulfite solution prepared at a certain concentration was applied to the surface of the mandarins. while effectively cleaning unwanted microorganisms and residues, It adds sulfur to the product. D. In the method step, it is kept in a sugar solution. Dried mandarin slices with this washing solution containing sodium metabisulfite. They are washed to impart sulfur to their surfaces. The washing process removes sulfur from the surface of the mandarins. By protecting it, it increases the microbial resistance of the product, helps preserve its color, and In this way, product quality is improved while shelf life is also extended. Infusion of sodium metabisulfite, dried sodium metabisulfite solution containing sulfur. It is applied to the surface of the fruit. Application in solution form allows for a wide surface area. It provides effective protection by ensuring homogeneous distribution across the areas. This chemical process, It preserves the quality of the fruit by preventing sugar crystallization and also has antioxidant properties. It provides. At this stage, a tray system is used to ensure homogeneous exposure of each fruit slice to the solution. A boiler is used. This prevents textural damage to the products during infusion. This is prevented. In this method, the products on the tray interact with the solution and each a slice of fruit overlapping each other without causing physical damage and in an even manner The patient is exposed to the solution. 7 The sulfur content in the fruit decreases as a result of the application of sodium metabisulfite during the washing process. It indicates the amount of remaining sulfur compound. 100-200 ppm indicates that this application affects the fruit. It creates a protective sulfur concentration. This amount is to prevent crystallization. It is sufficient and also provides protection within limits suitable for human consumption. In the preferred design of the invention, in step F. Method, and in step E. Method, the following were obtained. The dried mandarins are then packaged. In this final step of the procedure, the dried product, after the infusion process is complete, The tangerine slices are packaged in airtight containers. The packaging process, It ensures that the product is protected from external factors and delivered safely to the consumer. During packaging, attention is paid to hygiene conditions and the product is protected from factors such as air and humidity. Suitable packaging materials are selected to protect against SO₂ remaining inside the packaging. The residue increases the product's shelf life and reduces the risk of crystallization by inhibiting microbial growth. It minimizes. The method of the invention involves infusing sodium metabisulfite onto the surface of dried fruit and by infusing the fruit with a sugar solution through osmotic dehydration This process preserves the taste and texture of the dried fruit while preventing crystallization. It also extends shelf life by preventing sugaring, especially in dried fruits. This method, which offers a technical solution for this purpose, increases the commercial value of dried fruits and It aims to increase consumer acceptance. Packaged dried mandarin slices are stored under appropriate conditions. Storage time Throughout this process, the color, texture, and sugar content of the products are observed. At this stage, sulfur... While products containing sulfur do not develop crystallization on the surface, sulfur-free products do. Sugaring has been observed. In this method, the products obtained are preserved by introducing substances into the body during infusion. The added sodium metabisulfite was found to prevent crystallization for 12 months. Inspections carried out during the 12-month storage period revealed the presence of sodium metabisulfite and sulfur. It was determined that no sugaring occurred on the surface of the mandarin products that were processed. In contrast, products treated with sulfur dioxide and sulfur do not exhibit a distinct surface area. Sugaring has occurred. This was clearly observed through visual analysis. The difference was also confirmed by the assessments of various panelists in sensory analyses. Surface sugaring was also observed in the products in the control group, and this situation indicates that both 8 visual analyses as well as sensory analyses performed by panelists It has been supported. In conclusion, the solution offered by this invention is to prevent sugaring in dried fruits. By effectively eliminating this problem, it significantly improves product quality. The invention is made possible by infusing sodium metabisulfite onto the surface of dried fruits. It prevents sugar crystallization over a long period of time and improves the commercial appeal of the product. It protects against crystallization problems, and the product also minimizes storage issues. During this process, it remains aesthetically intact and does not undergo any undesirable changes in taste. He won't come. This innovative method extends the shelf life of dried fruits and allows consumers to enjoy the product. This prevents quality problems that they might encounter when purchasing. This benefits both producers and... This provides a great advantage for consumers. Producers are able to keep their products fresh for a long time. By offering products that provide a competitive advantage in the market, consumers also receive higher quality products. They have access to delicious and safe dried fruits. Furthermore, the simplicity and practicality of the method used to implement this invention reduces labor costs. It reduces and makes the production process more efficient. Sodium metabisulfite By controlling the infusion process, the natural properties of the dried fruits are preserved, therefore The product's nutritional value and taste profile are both kept at optimal levels. This innovative approach... The solution has the potential to improve the quality of similar products in the food sector. possessing a lasting solution to the sugaring problem in the dried fruit industry. It brings. The scope of protection of the invention is specified in the claims attached hereto, and these details are strictly adhered to. The explanation cannot be limited to those given for illustrative purposes. Because a technically skilled person... the person, without deviating from the main theme of the invention, in light of what has been described above, similar It is clear that these structures can emerge. 9

Claims

1) The invention describes a method for preventing crystallization in a dried fruit product. This method involves incorporating sodium metabisulfite into the dried fruit product. enabling the addition A. Drying mandarin fruit, B. Mixing sugar and water to achieve a Brix (°Bx) of 70 and baking at 35-45°C. heating under vacuum for 30 minutes within the temperature range, In the CB method step, 0.15-0.25% of the total volume is added to the resulting solution. by adding acetic acid and / or citric acid to the sugar solution in proportion preparation, D. To ensure the infusion of sugar into the fruit, in step A. Method Dried mandarins prepared in the C. Method step at 25-45°C. By immersing it in a sugar solution, the Brix value of the solution is increased to a minimum of 40 Brix. Keep the dried mandarins in the solution until they arrive. E. to ensure that sulfur is added to the dried mandarin oranges. Adding 500-1000 ppm sodium metabisulfite to the washing water and D. In the method step, the sodium of the dried mandarin orange soaked in the solution... Washing with water containing metabisulfite, Packaging of dried mandarins obtained in the FE Method step. It is characterized by including methodological steps. 2) This method conforms to Claim 1 and its characteristic is; D. Sugar applied in Method step. The infusion process is carried out using the osmotic dehydration method. 3) The method conforms to Claim 1 and its characteristic is; D. Sodium applied in Method step. Metabisulfite is available in liquid or solution form. 4) The method conforming to Claim 1 is characterized by: D. In the method step, each mandarin to ensure that the slice is homogeneously exposed to the solution infusing dried mandarin slices in a sugar solution The process takes place in a boiler with a tray system. 5) A method that complies with Claim 1 and has the characteristic of being packaged in step F. Method. Dried mandarin oranges contain between 100 and 200 ppm of sulfur.