Microwave finish drying to improve physical and chemical properties of apricots
Küçük Resim Yok
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Akademiai Kiado
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
apricot, microwave, drying, colour, sensory properties
Kaynak
Acta Alimentaria
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
32
Sayı
3
