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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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Principais autores: Aleksandra Zimmer, Klaudia Masztalerz, Krzysztof Lech
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-07-01
Serier:Agriculture
Fag:
drying kinetics
TPA
CT scan analysis
porosity
physical properties
energy consumption
Online adgang:https://www.mdpi.com/2077-0472/14/7/1164
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