The Resource Measuring the softening rate of kiwifruit using a spatially distributed food texture device : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Syafiqa Badrul

Measuring the softening rate of kiwifruit using a spatially distributed food texture device : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Syafiqa Badrul

Label
Measuring the softening rate of kiwifruit using a spatially distributed food texture device : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
Measuring the softening rate of kiwifruit using a spatially distributed food texture device
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Syafiqa Badrul
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Because of the difficulty in determining a suitable texture measurement, owing to the kiwifruit's heterogeneous make-up. A spatially distributed food texture measurement device was developed at Massey University. This has the ability to measure the distribution of texture of food samples with a heterogeneous texture, allowing textural profiles at different locations throughout a food to be obtained. Preliminary testing of kiwifruit, using this device enabled changes in texture of kiwifruit to be observed as it ripens. It was found that all the kiwifruit cultivars showed a similar softening pattern although notable differences were found between kiwifruit cultivars, especially for the 'G9' cultivar. Major differences were detected between the early harvest and main crop harvest kiwifruit. The findings suggest that softening of fiwifruit is dependent on the maturity of kiwifruit at harvest. When comparing the spatially distributed food texture device with the existing firmness methods (penetromer and acoustic firmness sensor), it was found that moderate to good correlation was found between the spatially distributed food texture devise and penetrometer. A variation of good to bad correlation was found between the spatially distributed food texture device and the acoustic firmness sensor, hence more testing should be done before drawing conclusions between these two measurement. However, the findings suggest that the spatially distributed device adequately measures the texture of kiwifruit in relation to the penetrometer. More research should be conducted to further support whether the spatially distributed device correlates well with the penetrometer and acoustic firmness sensor--Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Badrul, Syafiqa
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Kiwifruit
  • Kiwifruit
Label
Measuring the softening rate of kiwifruit using a spatially distributed food texture device : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Syafiqa Badrul
Instantiates
Production
Note
  • At head of title: Massey University, Palmerston North, Institute of Food, Nutrition and Human Health
  • At head of cover title: Institute of Food, Nutrition and Human Health final project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Literature review. Introduction ; New Zealand kiwifruit industry ; Morphology of kiwifruit ; Commercial kiwifruit cultivars in New Zealand ; Quality of kiwifruit ; Softening in kiwifruit ; Kiwifruit firmness assessment measures ; Conclusions -- Methodology. Introduction ; Experimental plan ; Kiwifruit firmness measurements -- Results. Introduction ; Zespri SunGold 'G3' ; Zespri Charm 'G9' ; Zespri Sweet Green'G14' ; Zespri Green 'Hayward' ; Zespri Gold 'Hort16A' -- Discussions & recommendations. Introduction ; Overall softening in kiwifruit ; Notable differences amongst the kiwifruit cultivars ; Spatially distributed food texture device ; Comparison between the Spatially Distributed Device and existing firmness methods ; Experimental plan -- Conclusion
Dimensions
30 cm
Extent
103 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)
Label
Measuring the softening rate of kiwifruit using a spatially distributed food texture device : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Syafiqa Badrul
Production
Note
  • At head of title: Massey University, Palmerston North, Institute of Food, Nutrition and Human Health
  • At head of cover title: Institute of Food, Nutrition and Human Health final project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Literature review. Introduction ; New Zealand kiwifruit industry ; Morphology of kiwifruit ; Commercial kiwifruit cultivars in New Zealand ; Quality of kiwifruit ; Softening in kiwifruit ; Kiwifruit firmness assessment measures ; Conclusions -- Methodology. Introduction ; Experimental plan ; Kiwifruit firmness measurements -- Results. Introduction ; Zespri SunGold 'G3' ; Zespri Charm 'G9' ; Zespri Sweet Green'G14' ; Zespri Green 'Hayward' ; Zespri Gold 'Hort16A' -- Discussions & recommendations. Introduction ; Overall softening in kiwifruit ; Notable differences amongst the kiwifruit cultivars ; Spatially distributed food texture device ; Comparison between the Spatially Distributed Device and existing firmness methods ; Experimental plan -- Conclusion
Dimensions
30 cm
Extent
103 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)

Library Locations

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      -40.385340 175.617349
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