Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 218, Issue 1, Pages 68-73Publisher
SPRINGER-VERLAG
DOI: 10.1007/s00217-003-0791-3
Keywords
microwave; infrared; hot air; carrot; garlic; drying
Categories
Ask authors/readers for more resources
The effects of microwave and infrared drying on the quality of carrot and garlic were studied and compared with the effects of conventional hot air (tray drier for carrot and fluid bed drier for garlic) drying. The quality of carrot and garlic were evaluated by instrumental and sensory analysis. Rehydration, moisture content, water activity, particle density, bulk density, porosity and colour values were obtained for microwave, infrared and hot-air dried vegetables. In addition, total moisture content versus time was represented by drying rate curves of carrot and garlic samples. Finally, free moisture content versus drying rate were compared for the three different drying methods.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available