Drying of garlic slices by electrohydrodynamic‐hot air method
Author:
Affiliation:
1. Department of Biosystems Engineering, Faculty of Agriculture Bursa Uludag University Bursa Turkey
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13980
Reference57 articles.
1. Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS
2. The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel
3. Comparative Evaluation of the Effects of Electrohydrodynamic, Oven, and Ambient Air on Carrot Cylindrical Slices during Drying Process
4. Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods
5. Modeling High-Moisture Faba Bean Drying in Fixed and Semi-Fluidized Bed Conditions
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1. Garlic (Allium sativum L.): A review on bio-functionality, allicin's potency and drying methodologies;South African Journal of Botany;2024-08
2. Drying characteristics, quality changes, parameters optimization and flavor analysis for microwave vacuum drying of garlic (Allium sativum L.) slices;LWT;2023-01
3. Investigation of the Energy Efficiency of Electrohydrodynamic Drying under High Humidity Conditions;Journal of Engineering;2022-08-24
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