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Ultrasound as pretreatment for drying garlic slices in microwave and convective dryer
The effects of ultrasound pretreatment (US) before hot air drying (HAD) and microwave drying (MWD) of garlic slices were investigated. For this aim ultrasonic bath at 30 °C for 30 min (35 kHz), microwave oven at 540 W power and tray dryer at 60 °C and with 1.0 m/s air flow rate were used to reach th...
Gespeichert in:
| Veröffentlicht in: | Food Sci Biotechnol |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Singapore
2018
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6431346/ https://ncbi.nlm.nih.gov/pubmed/30956846 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0483-1 |
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