Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)
Abstract
This study examined the effects of vacuum, ethanol pretreatment, and infrared-hot air drying methods on the characteristics and quality of scallion slices. The pretreatment of scallion includes four conditions: 1) Control: soaking in distilled water under normal pressure, 2) Ethanol: soaking in 75% ethanol under normal pressure, 3) Water + VC: soaking in distilled water under a vacuum of 0.6 bar, 4) Ethanol + VC: soaking in 75% ethanol under a...
Paper Details
Title
Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)
Published Date
Oct 1, 2019
Journal
Volume
295
Pages
432 - 440
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