Microwave finish drying to improve physical and chemical properties of apricots

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dc.authorwosidKoc, Kubra/ABP-3109-2022
dc.contributor.authorKoc, K
dc.contributor.authorAlpaslan, M
dc.date.accessioned2024-08-04T20:13:27Z
dc.date.available2024-08-04T20:13:27Z
dc.date.issued2003
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.1556/AAlim.32.2003.3.10
dc.identifier.endpage315en_US
dc.identifier.issn0139-3006
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-0141517160en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage311en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.32.2003.3.10
dc.identifier.urihttps://hdl.handle.net/11616/93616
dc.identifier.volume32en_US
dc.identifier.wosWOS:000185838400010en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiadoen_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectapricoten_US
dc.subjectmicrowaveen_US
dc.subjectdryingen_US
dc.subjectcolouren_US
dc.subjectsensory propertiesen_US
dc.titleMicrowave finish drying to improve physical and chemical properties of apricotsen_US
dc.typeArticleen_US

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