dried apricots: packing, transporting and risk factors

8/14/2019 Dried Apricots: Packing, Transporting and Risk Factors

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Apricots, driedGeneral:

Product information

Packaging

Transport

Container transport

Cargo securing

Risk factors and loss prevention:

Temperature Odor

Humidity/Moisture Contamination

Ventilation Mechanical influences

Biotic activity Toxicity / Hazards to health

Gases Shrinkage/Shortage

Self-heating / Spontaneous combustion Insect infestation / Diseases


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Product information

Product name

German Aprikosen, getrocknet

English Apricots, dried

French Abricots schs

Spanish Albaricoques secados

Scientific Prunus armeniaca

CN/HS number * 0813 10 00

(* EU Combined Nomenclature/Harmonized System)


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Product description

The apricot (rose family, Rosaceae) comes originally from China and theregion between the Caspian and the Black Seas and is the stone fruit of the

apricot tree. It is 4 - 8 cm in size.

The flesh of fully ripened apricots is yellow to deep orange in color, juicy andextremely delicious. Fruits with a high water content have a low sugar content

and little flavor.

Dried apricots are a type of dried fruit. Apricots (whole, stoned, or as halves)

are dried to a water content of 22%, either naturally (air or sun drying) or in

drying plants. Apricot "slabs", which are made from overripe fruit which has

fallen from the tree, are a particularly sweet and distinctive product.

In order to extend storage life and prevent fermentative browning, which

rapidly results in darkening of the fruit, the apricots are treated with sulfur

vapor (sulfur dioxide, SO2).

Apricots are the most sensitive of all dried fruits.


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Quality / Duration of storage

Californian apricots are graded as follows [2]:

slabs: fallen fruit

standard: smallest fruits

choice: selected fruits

extra choice: particularly selected fruits

fancy: large fruits

extra fancy: particularly large fruitsjumbo: extra large fruits

The maximum duration of storage for dried apricots is as follows:

Temperature Rel. humidity Max. duration of storage Source

0 - 7C 60 - 70% up to one year [1]

below 8C 75% several years [5]


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Intended use

Dried apricots are used in the confectionery and bakery industries, but

are generally enjoyed raw. They are also an ingredient of trail mix.

Figures

(Click on the individual Figures to enlarge them.)

Figure 1 Figure 2 Figure 3


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Countries of origin

This Table shows only a selection of the most important countries of

origin and should not be thought of as exhaustive.

Europe Turkey, Spain

Africa South Africa

Asia Iran, Pakistan

America Argentina, Chile, USA

Australia Australia


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Packaging

Dried apricots are packaged in, among other things, 12.5 kg cartons, 12

or 14 kg boxes and 70 kg bags.

When packaged in corrugated or millboard cartons, the product shouldbe transported on pallets. The packaging size should be so selected that

the dimensions of the individual area modules or area module multiples

are conformed to the conventional pallet sizes (800x1200 mm and

1000x1200 mm) and cargo units may thus be produced.


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TransportSymbols

General cargo Temperature-controlled

Means of transport

Ship, railroad, truck

Container transport

Standard containers /refrigerated containers are used, subject to

compliance with lower limits for water content of goods, packaging and

container flooring.


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Cargo handling

Since the packages are sensitive to impact, appropriate care must be

taken during cargo handling.

In damp weather (rain, snow), the cargo must be protected frommoisture, since this may lead to mold, rot, fermentation and tackiness.

Stowage factor

3.10 m/t (flat linen fabric bag) [1]

1.56 m/t (13 kg paperboard cartons) [1]

Stowage space requirements

Cool, dry, good ventilation if required


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Segregation

Oil crayon, marker pen, mats, jute coverings, fiber rope, thin fiber nets

Cargo securing

In order to ensure safe transport, the cargo must be stowed and secured

in the means of transport in such a manner that it cannot slip or shiftduring transport. If loss of volume and degradation of quality are to be

avoided, the packages must not be damaged by other articles or items of

cargo.


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Risk factors and loss prevention

RF Temperature

Dried apricots require particular temperature, humidity/moisture and possibly

ventilation conditions (SC VI) (storage climate conditions).

Precise details should be obtained from the consignor as to the storage

temperature to be maintained.

Designation Temperature range Source

5 - 20C [1]

0 - 7C [4]Favorable travel temperature

8C [5]

At temperatures < -2C, there is a risk of spoilage, while possible mite growth


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is inhibited at temperatures < 10C.

At temperatures > 20C, fruit sugar forms on the fruits, so hardening and

discoloring them. Such crystallized fruits may, however, be reconditioned in

steam.

Chemical reactions proceed rapidly at temperatures between 25 and 30C.

When exposed to heat, dried apricots turn a blue-black color.

RF Humidity/Moisture



Precise details should be obtained from the consignor as to the relative

humidity to be maintained.


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DesignationHumidity/water

contentSource

60 - 70% [1]

60 - 70% [4]Relative

humidity

75% [5]

22 - 23% [1]

22% (untreated) [5]Water content

25% (sulfured) [5]

Maximum

equilibrium

moisturecontent

65% [1]

Dried apricots should be protected from all forms of moisture (seawater, rain,

condensation water). A relative humidity > 70% results in tackiness, mold

growth and yeast growth.


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At relative humidities < 60%, the apricots become tough and hard, so making

them largely unsuitable for eating raw.

Direct contact with water in particular results in swelling and mold growth.

The product should be protected from sweat with dunnage .

The steep gradient of the sorption isotherm for dried apricots indicates the

strong hygroscopicity of these dried fruits. At a water content of 22%, driedapricots are at equilibrium with 65% relative humidity.

Figure 4

Avoid exposure to moisture as the product is strongly hygroscopic and

moistening may result in swelling and mold growth. Contact with water may

also initiate a fermentation process in the fruit. Once initiated, such a

fermentation process is irreversible and, despite starting from a single point,finally spreads throughout the entire cargo.


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RF Ventilation



If the product is at "shipping dryness", i.e. if there is no risk of degradation by

mold etc. due to water content, ventilation is not required. If this is not thecase, the following ventilation measures should be implemented:

Recommended ventilation conditions: air exchange rate: 6 changes/hour

(airing)

Lack of ventilation in conjunction with heat and incorrect stowage result in the

formation of fruit sugar, hardening and discoloration and increase the fruit's

susceptibility to pests.


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RF Biotic activity

Dried apricots display 3rd order biotic activity .

They belong to the class of goods in which respiration processes are

suspended, but in which biochemical, microbial and other decomposition

processes still proceed.

RF Gases

No risk.

RF Self-heating / Spontaneous combustion

Chemical reactions proceed rapidly at temperatures > 25C. Considerable

syrup formation and self-heating may be the result.


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RF Odor

Activebehavior

Dried apricots have a slight,pleasant odor.

Passive

behavior

Dried apricots are highly odor-

sensitive and should not be stowedin the vicinity of onions and other

alliaceous vegetables as their

essential oils cause odor-tainting.

RF Contamination

Activebehavior

Excessive temperatures and

excessively high stacking

(pressure) may result in theformation of syrup, which may

contaminate other goods.

Passive

behavior

Dried apricots are extremely

sensitive to contamination.


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RF Mechanical influences

The packages must be secured appropriately in the hold or container so that

they cannot move during transport. In the case of container transport, it is also

important for the goods to be secured in the door area so that they cannot fall

out of the container when the doors are opened.

Pressure, combined with exposure to heat, brings about candying,

agglomeration, syrup formation and fermentation.

RF Toxicity / Hazards to health

Mite infestation may cause gastrointestinal conditions if the product is eaten.

Inhalation of mite dust may cause asthma attacks and frequent contact with

mites may result in skin conditions.

Treatment with sulfur dioxide (SO2) must be indicated.


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RF Shrinkage/ShortageWeight losses may occur due to drying of the product and the release of water

vapor.

RF Insect infestation / Diseases

Exposure to heat and moisture may result in mite infestation, which may makethe apricots inedible and cause severe gastrointestinal conditions. Mite

infestation may be determined by examination with a magnifying glass: mites

may be distinguished from crystallized glucose because they are whitish, slow

moving dots. Development from the egg to imago (sexually mature insect)takes approx. 10 days.

Heat and moisture make dried apricots susceptible to pests. They may be

infested by cockroaches, moths (dried fruit moth, meal moth and tobaccomoth), beetles (sap beetles, sawtoothed grain beetles and flour beetles), rats,

mice and ants.

Source : The Transport Information Service (TIS) from the German InsuranceAssociation (GDV e.V.)


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WE SUPPLY THE FINEST DRIED APRICOTS


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SIX GOOD REASONS FOR

CHOOSING SAMRIOGLU:

Wide range of products; Dried Apricots, Dried

Figs, Raisins and Hazelnutkernels( Conventional and Organics )

Competitive prices

Guaranteed product guality Flexibility with customer needs

Professional Customer Relations

Financially Strong and Technically advancedManufacturer business partners we cooperate.


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Our Commitments & ValuesOur Commitments to our esteemed Customers :

We believe that our customers come first, and that you are entitled toexpect excellent customer service from us. We strive to give youthis through personal accountability and professional commitment,working with you to ensure that our products and services meetyour needs.

Our Corporate Values are:

Guaranteed Product Qaulity

Multi-Level Reliabilitiy Flexibility with Customers needs

Competitive prices Timely delivery

Accurate service before and after sale


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Please contact us now!

Attn: Mr. Aytac SAMRIOGLU (Intl Sales)

Tel: +90 212 863 01 74

Fax: +90 212 8631719Mail: [email protected]

dried apricots: packing, transporting and risk factors

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