| dc.contributor.author | Deng, Lingze | en_NZ |
| dc.contributor.author | Carson, James K. | en_NZ |
| dc.contributor.author | Swan, Janis E. | en_NZ |
| dc.date.accessioned | 2018-01-15T03:23:17Z | |
| dc.date.available | 2017 | en_NZ |
| dc.date.available | 2018-01-15T03:23:17Z | |
| dc.date.issued | 2017 | en_NZ |
| dc.identifier.citation | 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. | en |
| dc.identifier.issn | 1175-4621 | en_NZ |
| dc.identifier.uri | https://hdl.handle.net/10289/11598 | |
| dc.description.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. | |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | en | |
| dc.publisher | Peppermint Press | en_NZ |
| dc.relation.uri | http://www.foodnz.co.nz/ | |
| dc.rights | This article is published in the Food New Zealand. © Food New Zealand. Used with permission. | |
| dc.subject | Orange sweet potato | |
| dc.subject | kumara | |
| dc.subject | drying | |
| dc.subject | microwave pre-treatment | |
| dc.title | Effect of microwave pre-treatment on air-drying orange (Beauregard) kumara slices | en_NZ |
| dc.type | Journal Article | |
| dc.relation.isPartOf | Food New Zealand | en_NZ |
| pubs.begin-page | 28 | |
| pubs.elements-id | 215177 | |
| pubs.end-page | 31 | |
| pubs.volume | 17 | en_NZ |
| uow.identifier.article-no | 5 | |
