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

Figure 8

The HPLC chromatogram of the sample dried with 80°C HTAD-MW. (a) 280 nm: (1) vanillic acid; (2) gallic acid; (3) epicatechin; (4) hesperidin; and (5) naringenin; (b) 312 nm: (6) sinapic acid; (7) chlorogenic acid; and (8) o-coumaric acid.

(a)

(b)