Fartdinov, DinarComaposada, JosepMuñoz, IsraelDe Wit, NiecoGou, PereGuàrdia, Maria2019-03-222019-03-222018-09-079788490486887https://riunet.upv.es/handle/10251/118378[EN] The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory properties. Apple snack obtained with the MW heating (7.5 min at 3.000 W) at early stage after an osmotic pre-treatment resulted in apple slices more porous and with better sensory attributes than if it is applied at later stage of drying.8Reserva de todos los derechosDryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationAppleSnackMicrowavesCapítulo de libro10.4995/IDS2018.2018.7655Abierto