Claim · model-written summary
IR-treated and LHA-dried slices retained nearly 72–74% of total phenolic content, comparable to FD slices
- Taxon
- apple
Malus domesticat0 - Treatment
- IR-treated and LHA-driede4
- Outcome
- total phenolic contente4
- Direction
- retainede4
- Value
- 72–74%e4
- Comparator
- FD slicese4
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of infrared pretreatment on low-humidity air drying of apple slices”
e4“IR-treated and LHA-dried slices retained nearly 82–90 and 72–74% of ascorbic acid and total phenolic content, respectively and was comparable to FD slices”
Title
Effect of infrared pretreatment on low-humidity air drying of apple slices
Sandhya R. Shewale; H. Umesh Hebbar Drying Technology 2016. doi:10.1080/07373937.2016.1190935
Other claims from this paper (5)
- Intervention effect Pretreatment with IR waves reduced drying time by nearly 23% in LHA drying
- Intervention effect Pretreatment with IR waves reduced drying time by 17% in HA drying
- Intervention effect IR-treated and LHA-dried slices retained nearly 82–90% of ascorbic acid, comparable to FD slices
- Intervention effect LHA drying time was nearly 37% shorter than HA drying time
- Intervention effect LHA-dried apple slices had better color and rehydration ratio than FD- and HA-dried slices