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Fig 1.

Hybrid microwave-infrared drier.

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Fig 1 Expand

Fig 2.

Drying curves of Tai-Pla curry powder (TCP) dried using hot air (HA) (a) and hybrid microwave-infrared drying (MI) (b) under different drying conditions.

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Fig 2 Expand

Table 1.

Proximate composition and water activity (aw) of Tai-Pla curry paste (fresh sample) and Tai-Pla curry powder (TCP) dried using hot air (HA) and hybrid microwave-infrared drying (MI) under different drying conditions.

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Table 1 Expand

Fig 3.

Total phenolic content (TPC) (a), DPPH radical scavenging activity (b), and TBARS (c) of Tai-Pla curry paste (fresh sample; pattern fill) and Tai-Pla curry powder (TCP) dried using hot air (HA) (□) and hybrid microwave-infrared drying (MI) (■) under different drying conditions. Different letters on the bars indicate significant differences (p<0.05).

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Fig 3 Expand

Table 2.

Color (L*, a* and b* values) and browning index (A294 and A420) of Tai-Pla curry paste (fresh sample) and Tai-Pla curry powder dried using hot air (HA) and hybrid microwave-infrared drying (MI) under different drying conditions.

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Table 2 Expand

Fig 4.

FTIR spectra of Tai-Pla curry paste (fresh sample) and Tai-Pla curry powder (TCP) dried using hot air (HA) and hybrid microwave-infrared drying (MI) under different drying conditions.

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Fig 4 Expand

Fig 5.

Appearances of Tai-Pla curry paste (fresh sample) and Tai-Pla curry powder (TCP) dried using hot air (HA) and hybrid microwave-infrared drying (MI) under different drying conditions.

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Fig 5 Expand

Table 3.

Bulk density and wettability of Tai-Pla curry paste (fresh sample) and Tai-Pla curry powder dried using hot air (HA) and hybrid microwave-infrared drying (MI) under different drying conditions.

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Table 3 Expand