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International Journal of Food Properties Volume 16, 2013 - Issue 7
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Original Articles

Effects of Drying Air Temperature on the Structural Properties of Garlic Evaluated During Drying

A. López-Ortiz Instituto Politécnico Nacional, CIIDIR Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, MexicoCorrespondence[email protected]
,
J. Rodríguez-Ramírez Instituto Politécnico Nacional, CIIDIR Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, Mexico
&
L. L. Méndez-Lagunas Instituto Politécnico Nacional, CIIDIR Oaxaca, Santa Cruz Xoxocotlán, Oaxaca, Mexico
Pages 1516-1529 | Received 20 Feb 2011, Accepted 14 Jun 2011, Published online: 24 May 2013

Citations (17)

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Jalal Dehghannya, Rasoul Gorbani & Babak Ghanbarzadeh. (2016) Shrinkage of Mirabelle Plum during Hot Air Drying as Influenced by Ultrasound-Assisted Osmotic Dehydration. International Journal of Food Properties 19:5, pages 1093-1103.
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Articles from other publishers (16)

Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2022) A mathematical tool for estimating the efficiency of pore formation during dehydration. Journal of Food Engineering 323, pages 110981.
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Ahmet Polat & Nazmi Izli. (2022) Drying of garlic slices by electrohydrodynamic‐hot air method. Journal of Food Process Engineering 45:3.
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Nicola Gasparre & Cristina M. Rosell. 2022. Functional Foods. Functional Foods 195 234 .
Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2021) The “normalized air content”: A novel and reliable concept to assess pore formation during dehydration. Journal of Food Engineering 311, pages 110733.
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Mohd Aiman Hamdan, Nur Hikmah Sulaiman, Khairatun Najwa Mohd Amin & Fatmawati Adam. (2021) Moisture content and mechanical properties reduction of hard capsules upon prolong drying process. IOP Conference Series: Materials Science and Engineering 1092:1, pages 012057.
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Werner Mühlbauer & Joachim Müller. 2020. Drying Atlas. Drying Atlas 219 225 .
T. Seerangurayar, Abdulrahim M. Al-Ismaili, L.H. Janitha Jeewantha & Abdulrahman Al-Nabhani. (2019) Experimental investigation of shrinkage and microstructural properties of date fruits at three solar drying methods. Solar Energy 180, pages 445-455.
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A. López-Ortiz, J. Rodríguez-Ramírez, L.L. Méndez-Lagunas, A. Martynenko & I. Pilatowsky-Figueroa. (2018) Non-isothermal drying of garlic slices (Allium sativum, L.): Wave period and initial temperature of the heating/cooling effect. Food and Bioproducts Processing 111, pages 83-92.
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Méndez-Lagunas Lilia, Rodríguez-Ramírez Juan, Reyes-Vásquez David & López-Ortiz Anabel. (2017) Changes in physical properties and relations with allicin degradation during convective drying of garlic. Journal of Food Measurement and Characterization 11:3, pages 1227-1232.
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Kamilla Soares de Mendonça, Jefferson L.G. Corrêa, João Renato de Jesus Junqueira, Marcelo Angelo Cirillo, Fabiano Vicente Figueira & Elisângela Elena Nunes Carvalho. (2017) Influences of convective and vacuum drying on the quality attributes of osmo-dried pequi (Caryocar brasiliense Camb.) slices. Food Chemistry 224, pages 212-218.
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Alex Martynenko. (2017) Computer Vision for Real-Time Control in Drying. Food Engineering Reviews 9:2, pages 91-111.
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Lee-Fong Siow & Kar-Hing Lee. 2017. Handbook of Pineapple Technology. Handbook of Pineapple Technology 126 139 .
Cansu Tamer, Asli Isci, Naciye Kutlu, Ozge Sakiyan, Serpil Sahin & Gulum Sumnu. (2016) Effect of Drying on Porous Characteristics of Orange Peel. International Journal of Food Engineering 12:9, pages 921-928.
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Marie Céleste Karam, Jeremy Petit, David Zimmer, Elie Baudelaire Djantou & Joël Scher. (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering 188, pages 32-49.
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Mohammad Hossein Nadian, Mohammad Hossein Abbaspour-Fard, Hassan Sadrnia, Mahmood Reza Golzarian & Mohammad Tabasizadeh. (2016) Optimal pretreatment determination of kiwifruit drying via online monitoring. Journal of the Science of Food and Agriculture 96:14, pages 4785-4796.
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Anabel López-Ortiz, Juan Rodríguez-Ramírez & Lilia Méndez-Lagunas. (2016) True Density Prediction of Garlic Slices Dehydrated by Convection. Journal of Food Science 81:1, pages E49-E55.
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