Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum).
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.05.145
Abstract: This study examined the effects of vacuum, ethanol pretreatment, and infrared-hot air drying methods on the characteristics and quality of scallion slices. The pretreatment of scallion includes four conditions: 1) Control: soaking in distilled water… read more here.
Keywords: pretreatment; air drying; hot air; ethanol pretreatment ... See more keywords
Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices ( Panax ginseng Meyer )
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14312
Abstract: The article investigates comparative experimental results and analysis of three drying stratagems, namely, infrared (IR), hot‐air (HA), and combination of IR and HA (IR‐HA), on the drying characteristics, ginsenosides, and sensory properties of ginseng root… read more here.
Keywords: infrared hot; root slices; hot air; ginseng root ... See more keywords