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Effect of calcium pretreatments, vacuum levels, and apple varieties, on the texture of vacuum microwave dehydrated apple chips Sham, Patricia Wai Ying

Abstract

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) on apple chips' texture was also investigated. The calcium pretreated chips were found to be significantly (p

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