The Use of Microwaves in the Process of Reducing the Browning of Apple Slices

In this paper, we studied the effect of microwaves on the drying of apple slices. Drying was performed using a microwave applicator with a power that can be modified between 200 and 800 W. Experimental determinations were performed at powers of 450 W. The aim of this study was to estimate the influence of technological parameters on the antioxidant properties of apple slices. We set the optimal drying parameters, the thickness of the apple slices, and the optimal drying temperature for obtaining products with advantageous sensory value.