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Abstract
Mustard, mayonnaise and salad dressing were dried in a microwave oven as a rapid method of determining solids content. Power setting, drying time and types of oil absorbent padding were varied to determine the most accurate methodology. Sample temperature was measured immediately after drying. The error in dry solids content compared to the standard convection oven procedure was directly related to the final product temperature. Procedures are outlined for determining the solids content of these food materials by microwave drying.
Published Version
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