Microwave-Assisted Hot Air Drying of Orange Snacks: Drying Kinetics, Thin Layer Modeling, Quality Attributes, and Phenolic Profiles

Figure 5

Images of a fresh orange slices (a), dried by 60°C HTAD (b), 60°C HTAD-MW (c), 70°C HTAD (d), 70°C HTAD-MW (e), 80°C HTAD (f), and 80°C HTAD-MW (g).

(a)

(b)

(c)

(d)

(e)

(f)

(g)