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Quality Parameters

  • How is broccoli floret size specified?

    By a size band in millimetres, with a stated measurement convention, a tolerance for the fraction outside the band, and a separate…

  • Freeze-Dried vs Air-Dried Fruit: What Actually Differs

    A technical comparison of freeze-drying and air-drying for fruit: what each process does to the cell structure, how the two behave in…

  • How long do frozen vegetables keep?

    Commercial shelf life for frozen vegetables is typically stated in the range of eighteen to twenty-four months at minus eighteen degrees Celsius…

  • Water Activity and Shelf Life in Dried Products

    What water activity measures, why it predicts microbial stability better than moisture content, how it behaves during storage and transport, and how…

  • Drying Methods and What They Do to the Fruit

    A process-by-process comparison of the industrial drying methods used for fruit, what each one does to colour, structure, aroma and nutrients, and…

  • Dry Matter

    Dry matter is the portion of a product that remains after all water is removed, expressed as a percentage of total weight.…

  • Purity Analysis

    Purity analysis determines the share of the declared product in a lot versus other plant material, other varieties or foreign matter. It…

  • Enzyme Activity

    Enzyme activity measures the working strength of natural enzymes in a product. In honey, diastase activity verifies gentle processing; in fruit, enzymes…

  • Quality Tolerance

    Quality tolerance is the agreed allowable deviation of a parameter from its nominal value, such as ±0.5 percent moisture or a maximum…

  • Extraneous Matter

    Extraneous matter is any material in a product lot that does not belong there, such as plant debris, soil, insects, packaging fragments…