Dehydration of Garlic Slices by Combined Microwave-Vacuum and Air Drying
- 8 January 2003
- journal article
- Published by Informa UK Limited in Drying Technology
- Vol. 21 (7), 1173-1184
- https://doi.org/10.1081/drt-120023174
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- USE OF NEW APPLICATOR DESIGN IDEAS TO IMPROVE UNIFORMITY OF PAPER DRYING VIA MICROWAVE ENERGYDrying Technology, 2001
- PULSED MICROWAVE-VACUUM DRYING OF FOOD MATERIALSDrying Technology, 1999
- Microwave/vacuum drying of model fruit gelsJournal of Food Engineering, 1999
- MICROWAVE VACUUM DRYING KINETICS OF SOME FRUITSDrying Technology, 1997
- Microwave and air drying I. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorptionJournal of Food Engineering, 1997
- Microwave application in vacuum drying of fruitsJournal of Food Engineering, 1996
- Dielectric DryingDrying Technology, 1996
- Finite element analysis of temperature distribution in microwaved cylindrical potato tissueJournal of Food Engineering, 1993
- GRAIN DRYING USING CONTINUOUS AND PULSED MICROWAVE ENERGYDrying Technology, 1990
- Influence of sulphate nutrition on the flavour components of garlic (Allium sativum) and wild onion (A. vineale)Journal of the Science of Food and Agriculture, 1971