Claim · model-written summary
Drying temperature significantly influenced AP loss in garlic slices.
- Taxon
- garlic
Allium sativume0 - Treatment
- Drying temperaturee0
- Outcome
- loss of APe0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Drying temperature had a significant influence on the loss of AP in garlic slices.”
Title
Kinetics of allicin potential loss in garlic slices during convective drying
M. Doganturk; E. Demiray; O. Gursoy; et al. Quality Assurance and Safety of Crops & Foods 2019. doi:10.3920/qas2018.1343
Other claims from this paper (9)
- Observation Fresh garlic had initial allicin potential of 10.91±0.15 mg/g dry matter.
- Intervention effect Allicin potential fell significantly during garlic drying.
- Observation Garlic dried at 50 °C had AP of 5.35±0.029 mg/g dry matter.
- Observation Garlic dried at 60 °C had AP of 4.32±0.13 mg/g dry matter.
- Observation Garlic dried at 70 °C had AP of 3.95±0.26 mg/g dry matter.
- Observation AP loss during drying followed a second-order reaction.
- Observation Activation energy for garlic AP loss was 25.48 kJ/mol.
- Observation Q10 for AP loss was 4.18 from 50 to 60 °C.
- Observation Q10 for AP loss fell to 3.07 from 60 to 70 °C.