Abstract
Convective hot air-drying and freeze-drying were investigated as potential processes to preserve and concentrate allicin in garlic. Both temperature and air velocity had an important effect on hot air-drying kinetics. Sample size and temperature significantly affected the duration of freeze-drying, and thus the remaining moisture content of the garlic samples. Allicin content decreased with an increase of drying temperature in both convective hot air-drying or freeze-drying. Moderate air temperatures (40 and 50°C) allowed a better allicin retention than higher temperatures (60°C). However, retention of allicin was more important in garlic samples freeze-dried at a temperature of 20°C. The drying method did not show a significant impact on glass transition temperature values, indicating that garlic composition is a more important factor than internal structure. The predictions of the Gordon and Taylor model are in good agreement with the experimental data.
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Claims 7
Claim · model-written summary
Temperature and air velocity affected hot air drying kinetics.
- Taxon
- Garlic
Allium sativume0t0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both temperature and air velocity had an important effect on hot air-drying kinetics.”
t0“Garlic (Allium sativum)”
Claim · model-written summary
Sample size and temperature significantly affected freeze drying duration and remaining moisture.
- Taxon
- garlicAllium sativume0
- Treatment
- Sample size and temperaturee0
- Outcome
- duration of freeze-drying, and thus the remaining moisture contente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sample size and temperature significantly affected the duration of freeze-drying, and thus the remaining moisture content of the garlic samples.”
Claim · model-written summary
Higher drying temperature decreased allicin content in both drying methods.
- Taxon
- GarlicAllium sativume0t0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Allicin content decreased with an increase of drying temperature in both convective hot air-drying or freeze-drying.”
t0“Garlic (Allium sativum)”
Claim · model-written summary
Moderate air temperatures retained allicin better than 60°C.
- Taxon
- GarlicAllium sativume0t0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Moderate air temperatures (40 and 50°C) allowed a better allicin retention than higher temperatures (60°C).”
t0“Garlic (Allium sativum)”
Claim · model-written summary
Freeze drying at 20°C gave greater allicin retention.
- Taxon
- garlicAllium sativume0
- Treatment
- freeze-dried at a temperature of 20°Ce0
- Outcome
- retention of allicine0
- Direction
- more importante0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“retention of allicin was more important in garlic samples freeze-dried at a temperature of 20°C.”
Claim · model-written summary
Drying method had no significant impact on glass transition temperature.
- Taxon
- GarlicAllium sativume0t0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The drying method did not show a significant impact on glass transition temperature values”
t0“Garlic (Allium sativum)”
Claim · model-written summary
The Gordon and Taylor model predictions agreed with experimental data.
- Taxon
- GarlicAllium sativume0t0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The predictions of the Gordon and Taylor model are in good agreement with the experimental data.”
t0“Garlic (Allium sativum)”
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