Changes in physical properties and relations with allicin degradation during convective drying of garlic

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

“…Diffusion coefficient also increased from 1.42 to 1.83 × 10 −10 m 2 /s from hot air to ultrasonic pretreatment drying. A similar study was performed by Lilia et al 6 with air temperature of 50°C and 60°C.…”

“…So, every decade, the designs of drying equipments and methods of drying techniques have been improving because of technological developments. In the last four decades, lots of literatures have reported convective drying of the moist object both experimentally 3,4 and mathematically 5,6 …”

“…It was found that the shrinkage was 78.6%, 77%, and 75.6% at air temperatures 50°C, 60°C, and 70°C. A similar procedure was used by El‐Mesery and Mwithiga, 27 Ozturk and Takhar, 28 Lilia et al 6 to estimate the shrinkage of apple slices and strawberries, respectively. They used n‐heptane as a working fluid instead of water.…”

“…Almost all vegetables and fruits are dried to preserve them from micro‐organisms because they are much active when moisture content exists in a product. The food materials which are dried are; potato, 3 carrot, mulberry, 4 garlic, 5–8 tapioca (cassava), green pea, 9 pumpkin, 10 onion, sweet potato, 11 mango, 12 banana, 13,14 apple, 15 water melon, 16 papaya, grapes, 17 guava, and so forth.…”