Optimization of process parameters for microwave drying of garlic cloves

Journal of Food Engineering

Volumn 75, Issue 4, 2006, Pages 441-446

  Sharma, G P ^a   Prasad, Suresh ^b  

^a Maharana Pratap University of Agriculture and Technology   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Colour ratio; Flavour strength; Microwave convective drying; Quality attributes; Rehydration ratio; Specific energy consumption

Indexed keywords

COLOR RATIO; FLAVOR STRENGTH; GARLIC CLOVES; MICROWAVE-CONVECTIVE DRYING; QUALITY ATTRIBUTES; REHYDRATION RATIO; SPECIFIC ENERGY CONSUMPTION;

DEHYDRATION; DRYING; ENERGY UTILIZATION; FLAVORS; HEAT CONVECTION; MICROWAVES;

FOOD PRODUCTS;

ALLIUM SATIVUM; SYZYGIUM AROMATICUM;

EID: 33644596349     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.04.029     Document Type: Article

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