New method for batch testing of red tart cherries for the presence of pits
1994
Haff, R.P. | Schatzki, T.F.
A method was developed to determine the number of pits in samples of red tart pitted (RTP) cherries. The method is based on pulping the sample in a modified kitchen blender and detecting pits either from the noise of pits rattling in the blender or by pouring the resulting pulp through a trap designed to retain the pits. The method is more rapid and convenient than the present method and allows the recovery of tested product as juice. Screening missed a total of 1 1/2 pits when 1 pit was added to each of 233 samples consisting of fresh, fresh frozen, individually quick frozen and bulk frozen RTP cherries.
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