Table 5. Quality parameters of onion shreds dried at different microwave (MW) power levels at 50 °C in microwave-assisted convective drier.
| MW power level W |
DR | RR | ΔE |
b(pyruvic acid) µmol/g |
w(ascorbic acid) mg/100 g |
|---|---|---|---|---|---|
| 120 | 6.34±0.12 | 4.98±0.42 | 14.98±0.37 | 52.06±0.72 | 20.20±0.45 |
| 240 | 6.45±0.25 | 5.12±0.21 | 16.00±0.59 | 50.24±0.76 | 19.85±0.72 |
| 360 | 6.62±0.14 | 5.03±0.36 | 20.16±0.61 | 45.56±0.81 | 18.26±0.51 |
| 480 | 6.71±0.34 | 4.76±0.45 | 25.91±0.42 | 39.13±0.59 | 16.51±0.56 |
DR=dehydration ratio, RR=rehydration ratio, ΔE=colour difference