New Zealand Journal of Crop and Horticultural Science abstracts
Rapid dry weight determination of kiwifruit pomace
and apple pomace using an infrared drying technique
G. A. FENTON
M. J. KENNEDY
Industrial Research Limited
P. O. Box 31 310
Lower Hutt, New Zealand
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.
Keywords kiwifruit; apple pomace; dry matter; dry weight;
infrared drying
H97-39
Received 3 September 1997; accepted 9 December 1997
PDF file of entire paper: medium quality (244K); (scanned from paper original: notes about this process)
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