V. 42 (2020): CIÊNCIA E NATURA: EDIÇÃO COMEMORATIVA – 40 ANOS

2021-06-24

- It can be seen that the drying time decreases with the increase of the air temperature and with the reduction of the initial moisture content, as expected.

- Among the mathematical models applied to the experimental data of humidity and time ratio, the most representative was the Midilli’s, having the best adjustment in the different temperatures and thicknesses of the garlic.

- The samples submitted to drying at 70 °C, with thicknesses of 2 and 3 mm respectively, were dark and this is a negative factor in the final quality of the product