An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties

Author:

Guo Xiaojing,Hao Qidong,Qiao Xuguang,Li Meng,Qiu Zhichang,Zheng Zhenjia,Zhang BinORCID

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics;Alolga;Food Chemistry,2021

2. Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple;Ando;Journal of Food Engineering,2019

3. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure;Ando;LWT - Food Science and Technology,2016

4. Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon;Bozkir;Lebensmittel-Wissenschaft & Technologie,2020

5. Garlic: nature's protection against physiological threats;Butt;Critical Reviews in Food Science and Nutrition,2009

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