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vol. 12, nr. 2 (2008)
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Influence of microwave power on quality of dried apple
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Agata Marzec, Monika Zadrożna
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Department of Food Engineering and Process Management, Warsaw Agricultural University (SGGW), ul. Nowoursynowska 159c, 02-776 Warszawa |
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vol. 12 (2008), nr. 2,
pp. 457-467
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abstract:
The aim of this study was investigation of the influence of convective-microwave drying parameters, like microwave power, on quality of dried apple slices. Experiments were carried out under different microwave power levels (100-300 W) and in temperature 40oC. The range of the study comprised measurement of instrumental features (mechanical, acoustic) and sensory attributes of texture of dried apple as well as an analysis of correlation between them. Results showed that quality of dried apple was dependent on microwave power. Increase in microwave power caused an increase of values of the mechanical and acoustic features of texture of dried apple. The best, with regard to sensory features, were apples dried at microwave power of 200W. High correlations were observed between the instrumental and sensory parameters and the quality of dried apple.
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keywords:
convective-microwave drying, apples, texture, mechanical, acoustic and sensory properties
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original in:
Polish
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