Effect of different microwave power levels on inactivation of PPO and PME and also on quality changes of peach puree.

The effect of microwave (MW) treatment with different power densities (4.4, 7.7, and 11.

Shelf-life of infrared dry-roasted almonds.

Infrared heating was recently used to develop a more efficient roasting technology than traditional hot air roasting. Therefore, in this study, we evaluated the shelf-life of almonds roasted with three different approaches, namely infrared (IR), sequential infrared and hot air (SIRHA) and regular hot air (HA). Nine medium roasted almond samples produced by the aforementioned heating methods were processed at three different temperatures (130, 140 and 150 °C), packed in paper bags and then stored at 37 °C for three, six or eight months.