The drying kinetics of apricots undergo steam blanching in a microwave oven

• Published in: 2020 6th International Symposium on New and Renewable Energy (SIENR) pp. 1 - 5
• Main Authors: Abla, Bousselma, Dalila, Abdessemed
• Format: Conference Proceeding
• Language: English
• Published: IEEE 13.10.2021
• Subjects: drying; Kinetic theory; kinetics; microwave; Microwave ovens; Minerals; Renewable energy sources; steam blanching; Sugar

This study aims to determine the influence of drying apricots undergoing a steam blanching treatment by microwave oven at different powers (200, 400 and 800 W). In order to market a product of good nutritional quality (sugar content, polyphenol content and mineral salt content), limit the imports of...