Improving the hot air drying of garlic slices by perforation synergistic alcohol pretreatment

IF 2.7 3区工程技术 Q3 ENGINEERING, CHEMICAL

Drying Technology Pub Date : 2023-08-02 DOI:10.1080/07373937.2023.2217252

Yabin Feng, Kui Suo, Liqiang Chen, Hafida Wahia, Cunshan Zhou, Zhenfeng Yang, Xianhui Chang, Liyu Shi, Wei Chen, Chunbo Song, Saisai Li

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引用次数: 2

Abstract

AbstractLong processing time represents a serious challenge in hot air drying since it led to high energy consumption and quality deterioration. A synergistic pretreatment of artificial perforation and alcohol maceration (PAT) was proposed in this study to improve hot air drying of garlic. Samples without pretreated, perforated, and subjected to alcohol pretreatments were used as control. The results showed that PAT pretreatment significantly reduced the drying time and energy consumed by 36.67%. Analysis showed that the mechanisms underlying the highest drying rate of PAT pretreated sample included pre-dehydration, capillary flow promotion and cell permeability enhancement. Samples pretreated with PAT exhibited the highest whiteness value, minimum shrinkage, lowest brittleness, and especially the highest content of volatile components, which is essential for its application as a spice. The antioxidant activity, total phenolics and allicin content were low in the PAT samples compared with other samples. This study provides a simple and effective approach to improve the drying of garlic.Keywords: Garlichot air dryingperforation synergistic alcohol pretreatmentdrying timequality Additional informationFundingThe authors are grateful for the support provided by the Zhejiang provincial top discipline of biological engineering (Level A) open fund (KF2022002), Ningbo public welfare science and technology plan project (2022S142, 2022S152), and the Jiangsu Funding Program for Excellent Postdoctoral Talent (2022ZB674).

查看原文本刊更多论文

穿孔协同酒精预处理改善大蒜片热风干燥

摘要热风干燥时间长是热风干燥技术面临的一个严峻挑战，它会导致热风干燥的高能耗和质量恶化。本研究提出了人工穿孔和酒精浸渍(PAT)协同预处理大蒜热风干燥的方法。未预处理、穿孔和酒精预处理的样品作为对照。结果表明，PAT预处理可显著减少干燥时间和能量消耗36.67%。分析表明，PAT预处理后样品干燥率最高的机理包括预脱水、促进毛细管流动和增强细胞渗透性。经PAT预处理的样品白度值最高，收缩率最小，脆性最低，特别是挥发性成分含量最高，这对其作为香料的应用至关重要。与其他样品相比，PAT样品的抗氧化活性、总酚类物质和大蒜素含量较低。本研究为改善大蒜干燥提供了一种简单有效的方法。作者感谢浙江省生物工程顶级学科(A级)开放基金(KF2022002)、宁波市公益性科技计划项目(2022S142、2022S152)和江苏省优秀博士后资助计划(2022ZB674)的支持。

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来源期刊

Drying Technology 工程技术-工程：化工

CiteScore

7.40

自引率

15.20%

发文量

133

审稿时长

2 months

期刊介绍： Drying Technology explores the science and technology, and the engineering aspects of drying, dewatering, and related topics. Articles in this multi-disciplinary journal cover the following themes: -Fundamental and applied aspects of dryers in diverse industrial sectors- Mathematical modeling of drying and dryers- Computer modeling of transport processes in multi-phase systems- Material science aspects of drying- Transport phenomena in porous media- Design, scale-up, control and off-design analysis of dryers- Energy, environmental, safety and techno-economic aspects- Quality parameters in drying operations- Pre- and post-drying operations- Novel drying technologies. This peer-reviewed journal provides an archival reference for scientists, engineers, and technologists in all industrial sectors and academia concerned with any aspect of thermal or nonthermal dehydration and allied operations.