Kiwifruit - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 474

Table 25.3. Different processing options and their advantages for the production of frozen kiwifruit
products.

Method Benefits Reference

Individual quick frozen (IQF)
in liquid Freon at -30 ◦ C

Maintain good quality of kiwifruit slices Beutel et al. (1976)

Frozen storage temperature at
-18 ◦ Corbelow

Storage of kiwifruit pulp for 12 months resulted in a
stable color, sensory qualities, and a slight decrease in
the percentage of total chlorophyll and ascorbic acid

Venning et al. (1989)

Air-blast frozen at -40 ◦ C Minimal changes in moisture content, decrease slightly in

the total acidity, ascorbic acid, and chlorophyll content

Cano et al. (1993a)

Osmodehydrofreezing process Ripening stage of raw kiwifruit is a key point to

determine the texture in the production of high-quality
osmodehydrofrozen kiwifruit

Torreggiani et al. (1998)

Table 25.4. Different processing options and their advantages for the production of dried kiwifruit
products.

Method Benefits Reference

Osmotic-convective dehydrofreezing
process, osmotic dehydration, and
convective air drying on
dehydrofrozen kiwifruit

Osmotic-convective dehydrofreezing process is
the best method among the three as it reduced
drying time and has better quality in sugar,
ascorbic acid concentration, and texture

Robbers et al. (1997)

Osmotic dehydration (pretreatment
process), hot air drying, vacuum
drying, and freeze-drying process;
condition for optimised osmotic
dehydration: 37 ◦ C, 55 ◦ Brix, 1.5 hour

Quality of kiwifruit product by vacuum and
freeze drying method was better in the content
of vitamin C, free sugar, organic acid, and color
difference

Youn and Choi (1998)

Hot air, microwave, and hot
air-microwave drying on kiwifruit
slices (5 mm)

Microwave and hot air-microwave drying
resulted in increased drying rates and
substantial shortening of the drying time;
shrinkage of kiwifruit during microwave drying
was greater than hot air drying; microwave
dried kiwifruit slices exhibited lower
rehydration capacity and faster water
absorption rates than other methods

Maskan (2001)

Hot air drying at temperature ranging
from 40 ◦ to 70 ◦ C on kiwifruit slices
(10 mm)

The effect of sample surface hardening is
influenced by the drying rate during hot air
drying of kiwifruit

Orikasa et al. (2008)