Microwave finish drying to improve physical and chemical properties of apricots

被引：2
|
作者：
Koc, K [1 ]
Alpaslan, M [1 ]
机构：
[1] Inonu Univ, Dept Food Engn, TR-44069 Malatya, Turkey
来源：
ACTA ALIMENTARIA | 2003年 / 32卷 / 03期
关键词：
apricot; microwave; drying; colour; sensory properties;
D O I：
10.1556/AAlim.32.2003.3.10
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：311 / 315
页数：5
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