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sodium sulphite solution could effectively maintain the quality of dehydrated garlic slices

Time : 2021-04-21 Hits :

The browning reaction during the drying process may decrease the quality of dehydrated garlic.

Using sodium sulphite soaking pretreatment can effectively maintain the quality of dehydrate garlic slices.

the soaking time and temperature had little impact on the quality of dehydrated garlic.

The thickness of the garlic slices has a great influence on the quality of the obtained dehydrated garlic slices.

When using sodium sulphite soaking as a pretreatment method for dehydrated garlic slices,

Under normal temperature conditions, the immersion mass concentration is selected as 500 mg/L,

The soaking time is selected as 30 min, and the dehydrated garlic slices obtained after drying are of better quality.

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