Koc, KAlpaslan, M2024-08-042024-08-0420030139-3006https://doi.org/10.1556/AAlim.32.2003.3.10https://hdl.handle.net/11616/93616This 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.eninfo:eu-repo/semantics/openAccessapricotmicrowavedryingcoloursensory propertiesArticle32331131510.1556/AAlim.32.2003.3.102-s2.0-0141517160Q3WOS:000185838400010Q4