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

页码：311 / 315

页数：5

共 20 条

[1]

*AOAC, 1975, 22013 AOAC

[2] COLOR AS A FACTOR IN FOOD CHOICE [J].