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This study was undertaken to investigate the dehydration characteristics of the Kastamonu garlic (Allium sativum L.) in a convective hot-air dryer. The dehydration characteristics of garlic slices were examined at air temperatures of 40, 50 and 60°C and sample thicknesses of 3 and 5mm. During the dehydration experiments, air velocity was held stable at 0·8m s −1 . The effects of air temperature...
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