Claim · model-written summary
Moisture content decreased significantly from 10.11% to 5.69% over 75 days.
Verbatim
e0“significant decrease in moisture content from 10.11% to 5.69% was observed from 0 to 75 days”
t0“apple sticks”
Title
Nabeela Haneef; Yvan Garièpy; Vijaya Raghavan; et al. Brazilian journal of food technology/Brazilian Journal of Food Technology 2023. doi:10.1590/1981-6723.00623
Other claims from this paper (9)
- Association Temperature and microwave power density significantly affected the drying response variables.
- Observation At 65 ºC and 1 W/g, optimized moisture content was 9.54%.
- Observation At 65 ºC and 1 W/g, optimized drying time was 100 minutes.
- Observation At 65 ºC and 1 W/g, optimized color change was 7.54.
- Observation During storage, color changed nonsignificantly from 10.45 to 10.73.
- Observation During storage, fungal counts changed nonsignificantly from 0.45 to 0.69 log cfu/g.
- Observation Storage increased the force and energy required to break apple sticks.
- Observation Electron micrographs showed cell structure shrinkage during storage.
- Observation Apple stick brittleness increased significantly during storage and remained acceptable through 75 days.