The by-products of cooked pear, apple and dried date came from the production of "Liege syrup" by Siroperie Meurens (Aubel, Belgium) in autumn 2010. During the industrial process, apples (mainly French "Granny-Smith" and Belgian "Jonagold" and "Jonagored" cultivars) and pears (Belgian and French "Conference" cultivars) were cooked separately for 1 h. Sun-dried dates ("Deglet noor" from Tunisia) were heated in water for 3 h and were then pitted: the ensuing pulp was then cooked for 2 h. After cooking, the different fruits were filter-pressed, yielding solid by-products: 100 kg of fruit yielded approximately 12 kg of by-products. Approximately 10 kg of fresh by-products were randomly collect- ed from two different batches (each weighing several hundred kg) and rapidly stored at -20 c for later analyses. From both these stored amounts of by-products, three independent samples of around 200 g were made by random selection and they were used for the analyses. All data were analyzed using Microsoft Excel2007
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