MATERIALS AND METHODSKiwi fruit and

MATERIALS AND METHODS

Kiwi fruit and orange were obtained from local market and peeled after washing by tap water. Kiwi fruit sliced oriental in pieces whit 1 centemetere thickness and 3 centemeter in diameter same shape of orange slices obtained but 7 centimeter in diameter. Sucrose as a common osmotic agent was used to prepare osmotic solutions in 3 different concentration: 40, 55 and 70% (w/w).
A meshed plate used to submerge the kiwi and orange slices. Osmosis process completed in 40, 80 and 120 minutes at the end of treatment fruit samples spred on mesh to eliminate extra syrup. Fruit to syrup ratio was 1 to 3 and experiment took place in ambient temperature (25°C) whit three replications.
Dry matter content of all samples determined according to AOAC method in 100 °C oven.
Total soluble solids of samples determined by reflection method using a hand refractometer (Atago, Japan). Osmosis characteristic including solid gain, water loss and weight reduction obtained by below equations suggested by Mavroudis, Gekas and Sjoholm .

ผลลัพธ์ (อังกฤษ) 2:

MATERIALS AND methods Kiwi Fruit and Orange were obtained from local Market and peeled after washing by Tap Water. Kiwi fruit sliced ​​oriental in pieces whit 1 centemetere thickness and 3 centemeter in diameter same shape of orange slices obtained but 7 centimeter in diameter. Sucrose as a common osmotic Agent was used in 3 different Solutions to Prepare osmotic concentration: 40, 55 and 70% (W / W). A meshed Plate Submerge used to the Kiwi and Orange slices. Osmosis process completed in 40, 80 and 120 minutes at the end of treatment fruit samples spred on mesh to eliminate extra syrup. Fruit to syrup ratio was 1 to 3 and experiment took Place in Ambient Temperature (25 ° C) whit Three replications. Dry Matter content of all samples determined according to AOAC method in 100 ° C oven. Total soluble solids of samples determined by Reflection method. using a hand refractometer (Atago, Japan). Osmosis characteristic including solid gain, water loss and weight reduction obtained by below equations suggested by Mavroudis, Gekas and Sjoholm.