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

Table 5

Contents of individual phenolics in orange slices before and after drying (mg/g dw).

Drying conditions	Phenolic acid					Flavanoid
	Vanillic acid	Gallic acid	Chlorogenic acid	Sinapic acid	o-Coumaric acid	Epicatechin	Hesperidin	Naringenin
Fresh orange slices	503.63 ± 71.16^a	181.30 ± 22.00^a	187.22 ± 18.98^a	254.56 ± 11.52^a	169.21 ± 32.00^a	930.75 ± 39.44^a	5592.13 ± 615.03^a	236.86 ± 19.90^a
60°C HTAD	100.06 ± 4.54^b	28.67 ± 3.86^b	26.35 ± 2.72^c	45.32 ± 6.43^cd	8.83 ± 1.54^b	215.91 ± 32.87^ab	2783.31 ± 189.29^b	88.26 ± 1.39^de
70°C HTAD	73.35 ± 13.03^b	34.52 ± 2.54^b	39.28 ± 4.42^bc	59.99 ± 6.61^b	22.22 ± 1.45^b	226.66 ± 56.25^ab	2223.06 ± 138.94^bc	145.65 ± 47.75^bc
80°C HTAD	88.87 ± 7.89^b	33.94 ± 2.98^b	35.56 ± 2.14^bc	30.66 ± 3.95^e	17.98 ± 3.01^b	165.94 ± 36.75^c	1890.61 ± 58.36^cd	73.19 ± 3.53^de
60°C HTAD-MW	49.36 ± 7.91^b	31.89 ± 1.14^b	42.62 ± 0.92^bc	54.16 ± 0.55^bc	20.53 ± 8.11^b	254.14 ± 13.13^b	2792.23 ± 144.99^b	100.11 ± 3.85^cd
70°C HTAD-MW	65.83 ± 14.22^b	31.80 ± 1.36^b	35.03 ± 7.41^bc	60.49 ± 2.41^b	13.16 ± 1.38^b	154.97 ± 10.76^c	1370.10 ± 24.28^d	44.64 ± 0.62^e
80°C HTAD-MW	106.03 ± 7.59^b	40.28 ± 0.98^b	48.60 ± 2.59^b	38.59 ± 2.11^de	8.47 ± 0.78^b	224.77 ± 15.91^bc	2248.28 ± 17.53^bc	157.50 ± 13.27^b

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