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      Effect of microwave pre-treatment on air-drying orange (Beauregard) kumara slices

      Deng, Lingze; Carson, James K.; Swan, Janis E.
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      FNZ2017V017N05_028.pdf
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      Link
       www.foodnz.co.nz
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      Deng, L., Carson, J. K., & Swan, J. E. (2017). Effect of microwave pre-treatment on air-drying orange (Beauregard) kumara slices. Food New Zealand, 17, 28–31.
      Permanent Research Commons link: https://hdl.handle.net/10289/11598
      Abstract
      The effects of slice thickness, microwave pre-treatment, and drying temperature on drying orange kumara slices were investigated. The highest drying rate, with minimal loss of colour, occurred at 80°C. Slice thickness did not significantly influence colour but drying time increased with slice thickness. The drying curves fitted the Page thin-layer drying model. Two minutes microwave pre-treatment significantly reduced overall drying time and improved colour but increased shrinkage.
      Date
      2017
      Type
      Journal Article
      Publisher
      Peppermint Press
      Rights
      This article is published in the Food New Zealand. © Food New Zealand. Used with permission.
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      • Science and Engineering Papers [3122]
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