Influence of pasteurisation parameters on the potassium sorbat share in dried plums
This works presents results of research in influence of pasteurization parameters to the K-sorbat share in pasteurized dried plumb. Control of the K-sorbat share is important for the effect of preservation on one hand and for its influence on health on the other – or for satisfaction of regulations wich limited this part in the conservation. During the wet pasteurization the plumb is treated with hot solution of K-sorbat with aim of additional protection from spoiling. The K-sorbat part in final product is measured by HPLC method. Achived results enable defining the input parameters of wet pasteurization and establishment of legally determined critical limits.