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Rapid dry weight determination of kiwifruit pomace and apple pomace using an infrared drying technique

Rapid dry weight determination of kiwifruit pomace and apple pomace using an infrared drying technique

Authors :
Fenton, G. A.
Kennedy, M. J.
Source :
New Zealand Journal of Crop and Horticultural Science; March 1998, Vol. 26 Issue: 1 p35-38, 4p
Publication Year :
1998

Abstract

Oven drying is the accepted method for determining the dry matter content of kiwifruit (Actinidia deliciosa) and can be used as an indicator of harvest maturity and quality. The disadvantage of this method is the time taken to complete the test, typically overnight. Infrared drying of kiwifruit and apple pomace is shown to be an alternative, giving the same level of accuracy as oven drying but with a much reduced determination time. This method is also comparable in drying time to microwave drying, but with the advantage of continuous recording of drying progress, through to final dry weight.

Details

Language :
English
ISSN :
01140671
Volume :
26
Issue :
1
Database :
Supplemental Index
Journal :
New Zealand Journal of Crop and Horticultural Science
Publication Type :
Periodical
Accession number :
ejs22014375
Full Text :
https://doi.org/10.1080/01140671.1998.9514037