Determination of the Moisture Content of Some Fruits and Vegetables by Microwave Heating
Source abstract
Abstract
The moisture content of some fruits and vegetables including apples, pears, strawberries, bananas, and avocados, potatoes, carrots, onions, lettuce, and cabbage, was determined using a microwave oven. The effect of sample weight was studied and the results were compared with those obtained by conventional and vacuum oven drying methods. For 20-g minced samples of fruits and vegetables, these three methods yielded equivalent results, but usage of a microwave oven substantially shortened the drying time required (30 minutes versus 15 hours).
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Food Drying and Modeling · Advanced Chemical Sensor Technologies · Microbial Inactivation Methods
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References (6)
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