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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Detalles Bibliográficos
Autores principales: Zheng, Zhi-An, Wang, Shan-Yu, Wang, Hui, Xiao, Hongmei, Liu, Zi-Liang, Pan, Ya-Hui, Gao, Lei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047973/
https://www.ncbi.nlm.nih.gov/pubmed/36981240
http://dx.doi.org/10.3390/foods12061314

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047973/
https://www.ncbi.nlm.nih.gov/pubmed/36981240
http://dx.doi.org/10.3390/foods12061314

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