Reduction in phosalone residue levels during industrial dehydration of apples.

T Mergnat, P Fritsch, C Saint-Joly, E Truchot, G Saint-Blanquat

Index: Food Addit. Contam. 12(6) , 759-67, (1995)

Full Text: HTML

Abstract

Dehydrated fruits and vegetables, which may well be used in baby foods, must be of excellent bacteriological quality with an absence of contamination. In order to define the effects of the industrial dehydration process, according to the 'Hatmacker' drying method, on an organophosphorus pesticide, we have studied phosalone in Golden Delicious apples as an example. The technological process undertaken leads to a reduction in phosalone levels on the apples of more than 80%, whatever the initial dose between 0 and 4.29 micrograms/kg. Washing brings about a reduction of 30-50%, probably by the dissolution of the phosalone in the water. The cooking and especially the filtration of the puréed apple mechanically eliminates, without notable deterioration, 40-70% of the phosalone. However, drying, which takes place at the end of the process, does not lead to significant variations in phosalone levels. Consequently, the reduction in phosalone residue levels in dehydrated apple products manufactured by this process provides the consumer with a greater degree of security with respect to this contaminant. In addition, we have presented several possibilities to add to the quality of dehydrated products.