EXPLORATION OF CONDITIONS FOR MICROWAVE ROASTING OF ALMONDS

摘要

The purpose of this study was to determine the effects of microwave roasting conditions on the quality of almonds, laying the groundwork for optimization of this process. Applied power, heating time, and product mixing were varied during microwave roasting. Color-, water-, and texture-related response variables were measured. Applied power and heating time had a significant (p < 0.05) effect on the mean values of most response variables. Mixing only significantly affected 4 of the 7 texture metrics and the percentage weight loss. Applied power and heating time significantly affected the coefficient of variation of the first-fracture texture metrics.