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The objective of this study is to harmonize the early date of harvest with a fast dried process of garlic. Three drying modalities were used: traditional "caballete", sun furnace and electric furnace. After drying, the garlic was stored at 0 °C and at room temperature. During the storage the weight losses were controlled. A comparison between the different dryers is made.
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Details
- Original title: Fast drying of garlic.
- Record ID : 2000-1430
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
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Indexing
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Themes:
Food engineering;
Irradiation and other preservation processes;
Precooked food - Keywords: Garlic; Design; Argentina; Drying; Vegetable; Equipment; Dehydration
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