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Microwave finish drying to improve physical and chemical properties of apricots

Koc, K. and Alpaslan, M. (2003) Microwave finish drying to improve physical and chemical properties of apricots. Acta Alimentaria, 32 (3). pp. 311-315. ISSN 0139-3006

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Abstract

This study investigated physical and chemical properties of microwave finish dried apricots. Microwave treatment caused significant (P<0.05) decrease in SO2 content of apricots at power levels over 400 W. As the power level increased moisture content decreased. No significant (P>0.05) alteration in L value was observed. Redness property (a value) increased significantly (P<0.05) with the increase in microwave power intensity. The taste and overall acceptance scores of the microwave finish dried apricots were smaller (P<0.05) when high (over 400 W) level of microwave power was used. Microwave finish drying method reduced the time of drying.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: xKatalin xBarta
Date Deposited: 16 Feb 2017 08:05
Last Modified: 16 Feb 2017 08:05
URI: http://real.mtak.hu/id/eprint/49137

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