An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties-Reference-Cited by-同舟云学术

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

Published:2023-04 Issue: Volume:180 Page:114685
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Guo Xiaojing,Hao Qidong,Qiao Xuguang,Li Meng,Qiu Zhichang,Zheng Zhenjia,Zhang Bin^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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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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