RAPID DRY-WEIGHT DETERMINATION OF KIWIFRUIT POMACE AND APPLE POMACE USING AN INFRARED DRYING TECHNIQUE

Oven drying is the accepted method for determining the dry matter cont ent of kiwifruit (Actinidia deliciosa), and can be used as an indicato r of harvest maturity and quality. The disadvantage of this method is the time taken to complete the test, typically overnight. Infrared dry ing of kiwifruit and apple pomace is shown to be an alternative, givin g the same level of accuracy as oven drying but with a much reduced de termination time. This method is also comparable in drying time to mic rowave drying, but with the advantage of continuous recording of dryin g progress, through to final dry weight.