Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment

Author:

Feng Yabin,Zhou CunshanORCID,ElGasim A. Yagoub AbuORCID,Sun Yanhui,Owusu-Ansah Patrick,Yu Xiaojie,Wang Xule,Xu Xin,Zhang Jin,Ren Zifei

Funder

Ministry of Science and Technology of the People's Republic of China

Jiangsu Science and Technology Department

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Effects of pretreatments on the drying characteristics and chemical composition of garlic slices in a convective hot air dryer;Abano;Journal of Agriculture and Food Technology,2011

2. Shrinkage and porosity effects on heat and mass transfer during potato drying;Aprajeeta;Journal of Food Engineering,2015

3. Introducing of green garlic plant as a new source of allicin;Arzanlou;Food Chemistry,2010

4. Generation and control of acoustic cavitation structure;Bai;Ultrasonics Sonochemistry,2014

5. The thermodynamics of protein denaturation. III. the denaturation of ribonuclease in water and in aqueous urea and aqueous ethanol mixtures;Brandts;Journal of America Chemistry Society,1967

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