Claim · model-written summary
The PAT pretreatment reduced the drying time and energy consumed of garlic by 36.67% compared with control samples.
- Taxon
- garlic
Allium sativume1 - Treatment
- PAT pretreatmente3
- Outcome
- drying time and energy consumede3
- Direction
- reducede3
- Value
- 36.67%e3
- Comparator
- controle2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“A synergistic pretreatment of artificial perforation and alcohol maceration (PAT) was proposed in this study to improve hot air drying of garlic”
e2“Samples without pretreated, perforated, and subjected to alcohol pretreatments were used as control”
e3“The results showed that PAT pretreatment significantly reduced the drying time and energy consumed by 36.67%”
Title
Improving the hot air drying of garlic slices by perforation synergistic alcohol pretreatment
Yabin Feng; Kui Suo; Liqiang Chen; et al. Drying Technology 2023. doi:10.1080/07373937.2023.2217252
Other claims from this paper (7)
- Mechanism The highest drying rate of PAT-pretreated garlic is explained by pre-dehydration, capillary flow promotion and cell permeability enhancement.
- Intervention effect PAT pretreatment gave garlic the highest whiteness value.
- Intervention effect PAT pretreatment gave garlic the minimum shrinkage.
- Intervention effect PAT pretreatment gave garlic the lowest brittleness.
- Intervention effect PAT pretreatment gave garlic the highest content of volatile components, essential for its use as a spice.
- Intervention effect PAT-pretreated garlic had low antioxidant activity, total phenolics and allicin content compared with other samples.
- Recommendation The study provides an effective approach to improve the drying of garlic.