Microwave finish drying to improve physical and chemical properties of apricots

Koc K., Alpaslan M.

ACTA ALIMENTARIA, cilt.32, ss.311-315, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 32 Konu: 3
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1556/aalim.32.2003.3.10
  • Sayfa Sayıları: ss.311-315


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.