Effect of Osmotic Dehydration in Tomato Juice on Microstructure of Garlic and on Drying Using Different Methods

Effect of Osmotic Dehydration in Tomato Juice on Microstructure of Garlic and on Drying Using Different Methods

This study investigates the effects of osmotic dehydration on garlic clove halves using a low-pH osmotic solution with ascorbic acid, concentrated tomato juice, and basil extract (45° Brix). Samples, both dehydrated and fresh, were subjected to various drying methods. Physical properties, such as CT...

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Bibliographic Details
Main Authors: Aleksandra Zimmer, Klaudia Masztalerz, Krzysztof Lech
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Agriculture
Subjects:
drying kinetics
TPA
CT scan analysis
porosity
physical properties
energy consumption
Online Access:https://www.mdpi.com/2077-0472/14/7/1164

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