https://www.selleckchem.com/pr....oducts/fph1-brd-6125
Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity drying (RHD) and pulsed vacuum drying (PVD) on the physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic slices. Results showed that garlic slices treated with VFD had an attractive
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