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Effect of calcium pretreatments, vacuum levels, and apple varieties, on the texture of vacuum microwave dehydrated apple chips
2000
Apples were washed, sliced, steam blanched and dipped in 0-5% calcium chloride solution. These slices were air dried to a moisture content of ~50%db and then vacuum microwave dried (VMD) to a final moisture content of ~5%db. The effects of calcium pretreatment, vacuum levels, and apple varieties on the textural characteristics of VMD apple chips were determined by a TA XT2 Texture Analyzer using punch and die tests. The effect of different drying techniques (VMD, air drying and freeze drying)
doi:10.14288/1.0089482
fatcat:zpv5ddkku5bpjj222t36w72ora