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

Table 3

The color values of fresh and dried orange slices changed by using the HTAD and HTAD-MW procedures.

Drying conditions						h°
Fresh orange slices	56.49 ± 0.07^a	15.67 ± 0.01^g	46.99 ± 0.08^a	—	49.54 ± 0.08^a	71.55 ± 0,04^a
60°C HTAD	50.90 ± 0.05^b	15.82 ± 0.01^f	42.15 ± 0.02^b	17.23 ± 0.01^c	46.48 ± 0.01^b	68.08 ± 0.02^b
60°C HTAD-MW	49.53 ± 0.03^c	15.93 ± 0.02^e	41.20 ± 0.03^c	20.20 ± 0.05^a	43.08 ± 0.05^c	65.93 ± 0.01^c
70°C HTAD	46.01 ± 0.04^d	16.28 ± 0.05^d	38.09 ± 0.08^d	13.87 ± 0.01^f	40.23 ± 0.02^d	64.87 ± 0.02^e
70°C HTAD-MW	44.35 ± 0.01^e	16.71 ± 0.01^c	31.47 ± 0.06^e	19.84 ± 0.03^b	34.96 ± 0.09^e	65.06 ± 0.03^d
80°C HTAD	43.04 ± 0.03^f	17.28 ± 0.06^b	30.75 ± 0.12^f	14.57 ± 0.01^e	33.78 ± 0.25^f	63.79 ± 0.03^f
80°C HTAD-MW	41.74 ± 0.05^g	17.77 ± 0.05^a	28.08 ± 0.03^g	16.20 ± 0.02^d	30.64 ± 0.03^g	62.87 ± 0.05^g

Note. Different lower case letters indicate significant differences in the same column ( < 0.05).