Secondary Surface and its Detection on a Drying Process of Persimmons

Abstract

In drying persimmons, the secondary surface formed after peeling affects the quality of products.
In this paper, the author obtained the value of moisture content of secondary surface through drying experiments, and clarified the relation between moisture content and discoloration. The control range of moisture content of secondary surface to prevent quality deterioration is also discussed, and a possibility of forecasting moisture content from penetrating resistance and drying time is presented with the use of multiple regression analysis.