Effects of Different Drying Temperature and Slice Thickness on Hot Air Drying Characteristics and Quality of Black Garlic

In order to investigate the effects of drying temperature and slice thickness on the hot air drying characteristics and quality of black garlic, the drying characteristics, effective moisture diffusion coefficient, and drying kinetics model of black garlic slices were studied at different hot air dr...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Xiangli LI, Ting WANG, Beibei WANG, Haixiang WEI, Hong CHENG, Jing LIU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-07-01
Subjects:	black garlic hot air drying water diffusion coefficient drying model quality
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070347