Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic

Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic

Electrohydrodynamic (EHD) drying, natural air drying (AD) and hot air drying (HAD) were used to comprehensively study the drying characteristics and physicochemical properties of garlic, and low-field nuclear magnetic resonance (NMR), infrared spectroscopy, scanning electron microscopy and other tec...

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Bibliographic Details
Main Authors: Bingyang Han, Changjiang Ding, Yun Jia, Huixin Wang, Yuting Bao, Jie Zhang, Shanshan Duan, Zhiqing Song, Hao Chen, Jingli Lu
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Electrohydrodynamic
Drying
Garlic
Physical and chemical properties
Low-field NMR
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523002614

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http://www.sciencedirect.com/science/article/pii/S2590157523002614

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