ArticleFood chemistry: X2023
Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Study on the effects of media-regulated ultrasonic pretreatment combined with elwectrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic.Food chemistry: X · 2026Article
- Electrohydrodynamic drying of potato (Food chemistry: X · 2025Article
- Influence of Electrohydrodynamics on Drying Characteristics, Physicochemical Properties, and Texture Characteristics of Potato.Foods (Basel, Switzerland) · 2025Article
- Prevention of the Quality Degradation of Antarctic Krill (Foods (Basel, Switzerland) · 2024Article
- Study on the thawing characteristics of beef in ultrasound combined with plasma-activated water.Food chemistry: X · 2024Article
- Influence of electrohydrodynamics on the drying characteristics, microstructure and volatile composition of apricot abalone mushroom (Current research in food science · 2024Article
- Effect of Electrohydrodynamic Drying on Drying Characteristics and Physicochemical Properties of Carrot.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
10 authors.
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Abstract
Electrohydrodynamic (EHD) drying, natural air drying (AD) and hot air drying (HAD) were used to comprehensively study the drying characteristics and physicochemical properties of garlic, and low-field nuclear magnetic resonance (NMR), infrared spectroscopy, scanning electron microscopy and other technologies were used as detection methods. In terms of drying characteristics, HAD has the largest effective diffusion coefficient of moisture and the shortest average drying time. EHD-treated garlic slices had the most attractive color, the highest rehydration rate, the most stable cell structure, the highest content of active ingredients, and the most stable protein secondary structure. Therefore, electrohydrodynamic drying is a promising garlic slice drying technology and provides an effective method for the large-scale production of high-quality garlic.
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