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dc.contributor.authorDeng, Lingzeen_NZ
dc.contributor.authorCarson, James K.en_NZ
dc.contributor.authorSwan, Janis E.en_NZ
dc.date.accessioned2018-01-15T03:23:17Z
dc.date.available2017en_NZ
dc.date.available2018-01-15T03:23:17Z
dc.date.issued2017en_NZ
dc.identifier.citationDeng, 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.issn1175-4621en_NZ
dc.identifier.urihttps://hdl.handle.net/10289/11598
dc.description.abstractThe 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.mimetypeapplication/pdf
dc.language.isoen
dc.publisherPeppermint Pressen_NZ
dc.relation.urihttp://www.foodnz.co.nz/
dc.rightsThis article is published in the Food New Zealand. © Food New Zealand. Used with permission.
dc.subjectOrange sweet potato
dc.subjectkumara
dc.subjectdrying
dc.subjectmicrowave pre-treatment
dc.titleEffect of microwave pre-treatment on air-drying orange (Beauregard) kumara slicesen_NZ
dc.typeJournal Article
dc.relation.isPartOfFood New Zealanden_NZ
pubs.begin-page28
pubs.elements-id215177
pubs.end-page31
pubs.organisational-group/Waikato
pubs.organisational-group/Waikato/2018 PBRF
pubs.organisational-group/Waikato/FSEN
pubs.organisational-group/Waikato/FSEN/2018 PBRF - FSEN
pubs.organisational-group/Waikato/FSEN/School of Engineering
pubs.organisational-group/Waikato/FSEN/School of Engineering/2018 PBRF - School of Engineering
pubs.volume17en_NZ
uow.identifier.article-no5


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