Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices

Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices

Effects of vacuum freeze drying (VFD), air impingement drying (AID), hot air drying based on temperature and humidity control (TH-HAD), pulsed vacuum drying (PVD), and medium- and short-wave infrared radiation drying (MSIRD) on the drying characteristics and physicochemical properties of garlic slic...

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Bibliographic Details
Main Authors: Zhi-An Zheng, Shan-Yu Wang, Hui Wang, Hongmei Xiao, Zi-Liang Liu, Ya-Hui Pan, Lei Gao
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
garlic quality
drying kinetics
microstructure
allicin
physicochemical characterization
Online Access:https://www.mdpi.com/2304-8158/12/6/1314

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