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首页> 外文期刊>New Zealand Journal of Crop and Horticultural Science >Rapid dry weight determination of kiwifruit pomace and apple pomace using an infrared drying technique
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Rapid dry weight determination of kiwifruit pomace and apple pomace using an infrared drying technique

机译：使用红外干燥技术快速测定猕猴桃果渣和苹果渣的干重

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摘要

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.
机译：摘要烘箱干燥是确定猕猴桃（Actinidia deliciosa）干物质含量的公认方法，可作为收获成熟度和品质的指标。这种方法的缺点是完成测试所花费的时间，通常是一整夜。奇异果和苹果渣的红外干燥被证明是一种替代方法，其准确性与烤箱干燥相同，但测定时间大大减少。该方法在干燥时间上也可与微波干燥相媲美，但具有连续记录干燥过程直至最终干重的优点。

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