Effect of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality properties of garlic slices-Reference-Cited by-同舟云学术

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Effect of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality properties of garlic slices

Published:2021-01-05 Issue: Volume: Page:1-15
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Pei Yu-Peng¹²,Vidyarthi Sriram K.³,Wang Jun⁴,Deng Li-Zhen¹,Wang Hui¹²,Li Gao-Fei¹²,Zheng Zhi-An¹²,Wu Min¹²,Xiao Hong-Wei¹²^ORCID

Affiliation:

1. College of Engineering, China Agricultural University, Beijing, China

2. Engineering Research Center for Garlic Process, Henan province, Kaifeng, China

3. Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA

4. College of Food Science and Engineering, Northwest A&F University, Yangling, China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1861620

Reference64 articles.

1. Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation

2. FAO 2017. FaoStat Database. http://www.fao.org/faostat/en/ (accessed July 20, 2020).

3. Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies

4. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

5. Recent Developments in Smart Drying Technology

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