DRYING OF GARLIC SLICES(ALLIUM SATIVUM L.) IN A CONVECTIVE HOT AIR DRYER.

摘要：

Hot air drying characteristics of garlic slices were studied at temperatures of 45, 50, and 55 ℃.The drying characteristics were evaluated against Page and Middilli et al mathematical models but the Midilli et al model described drying of garlic slices best.The effective moisture diffusivity ranged from 6.656×10-8 m2/s to 11.85×10-8 m2/s in the temperature range.The Temperature dependence of the effective moisture diffusivity was described by Arrhenius-type relationship with activation energy of 50.19 kJ/mol.The allicin content of the fresh garlic slices compared with the dried increased non-linearly with increase in temperature from 8.6 μg/mL to 23.5 μg/mL.The garlic slices dried at 55 ℃ were the brightest, followed by samples dried at 45 ℃ , and finally the ones dried at 50 ℃.The redness of the dried garlic slices compared with the fresh samples increased significantly with increasing temperature whereas the yellowness decreased significantly with increasing temperature.

关键词： Garlic slices Drying models Pre-treatments Allicin content Colour

作者: E.E.Abano H.Ma W.Qu

作者单位: School of Food and Biological Engineering,Jiangsu University,301 Xuefu Road,Zhenjiang 212013,China A School of Food and Biological Engineering,Jiangsu University,301 Xuefu Road,Zhenjiang 212013,China J School of Food and Biological Engineering,Jiangsu University,301 Xuefu Road,Zhenjiang 212013,China

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-11

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）