Effect of calcium pretreatments, vacuum levels, and apple varieties, on the texture of vacuum microwave dehydrated apple chips
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...
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| Language: | English |
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2009
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| Online Access: | http://hdl.handle.net/2429/10495 |