Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment
Sign Up to like & getrecommendations! Published in 2019 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108577
Abstract: Abstract This paper investigated the effects of different pretreatments on the drying process and quality characteristics of catalytic infrared (CIR) dried garlic slices. Different garlic samples, including a control (un-pretreated), and samples pretreated with alcohol,… read more here.
Keywords: quality; drying process; dried garlic; quality characteristics ... See more keywords