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: | 31 Aug 2023 23:15 |
| URI: | http://real.mtak.hu/id/eprint/49137 |
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