Healthy apple snack developed using microwaves

Autor:	Dinar Fartdinov, Josep Comaposada, Israel Muñoz, M.D. Guàrdia, Pere Gou, Nieco De Wit
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Intensification Materials science Energy Dehydration Evaporation Sublimation Apple Dewatering Environmental Diffusion Chemical engineering Emerging technologies Snack Process control Sublimation (phase transition) Products quality Microwaves Microwave Drying
Zdroj:	RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname
DOI:	10.4995/ids2018.2018.7655
Popis:	The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying. Keywords: apple; snack; drying; microwaves
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97f60dfa465b335eab8bc59f47b81ef1 https://doi.org/10.4995/ids2018.2018.7655 Zobrazit plný text záznamu