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RESEARCH ON THE INDUSTRIAL PROCESSING OF KIWIFRUIT.

Author(s) : CRIVELLI G.

Type of article: Article

Summary

THE RESEARCH CONSIDERED DEHYDROFREEZING, DRYING AND CLEAR JUICE PRODUCTION. DRYING WAS BY AIR AT 321 K (48 DEG C), WHILE FOR DEHYDROFREEZING, THE KIWIFRUITS WERE DRIED BOTH BY AIR AND BY OSMOSIS, UP TO 30 AND 50% WEIGHT LOSS. COLOUR DE TEXTURE AND SENSORY EVALUATION WERE MADE ON THE SAMPLES. CLEAR JUICES WERE OBTAINED BOTH BY COLD PRESSURE OF PULP AND BY THE POLYENZYMIC METHOD. THE DRIED KIWIFRUITS WERE NEGATIVELY JUDGED. THE FRUIT DEHYDRATED BY OSMOSIS APPEARED MORE ACCEPTABLE BECAUSE OF LITTLE OR NO CHANGES IN COLOUR, FIRMNESS AND TASTE AND IT WAS FIT FOR PRODUCTION OF DEHYDROFROZEN FRUIT SALAD. THE CLEAR JUICES WERE NOT SUITABLE TO DRINK. INTERESTING RESULTS WERE OBTAINED MIXING THE KIWIFRUIT WITH APPLE AND SOUR CHERRY CLEAR JUICES.

Details

  • Original title: RESEARCH ON THE INDUSTRIAL PROCESSING OF KIWIFRUIT.
  • Record ID : 1990-2459
  • Languages: English
  • Source: Ann. IVTPA - vol. 18
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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