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
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.
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