Abstract
Abstract. Allicin is the most important active ingredients in garlic, which gives garlic its unique flavor and has a broad spectrum of antibiotic activity. It is the main embodiment of garlic and an indicator of garlic product quality. In the process of garlic dehydration, color can be used to intuitively reflect the drying quality of dehydrated garlic. However, the allicin content and the color of dried garlic are influenced by process methods such as pretreatment and drying parameters. To explore the factors that affect the allicin degradation and color performance in drying garlic, an experiment was developed for comparing the differences in allicin and color for different common pretreatment methods and temperatures. The results showed high temperature pretreatment has a negative effect on the color performance and allicin retention for dried garlic slices. Cold water washing treatment in 55℃ drying temperature is a recommended method to harvest good color slices and keep allicin content (2.78 mg/g) in actual garlic dehydration production.
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Claims 4
Claim · model-written summary
High temperature pretreatment harmed the color of dried garlic slices.
- Taxon
- garlic
Allium sativume0 - Treatment
- high temperature pretreatmente0
- Outcome
- color performancee0
- Direction
- negative effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed high temperature pretreatment has a negative effect on the color performance and allicin retention for dried garlic slices.”
Claim · model-written summary
High temperature pretreatment harmed allicin retention in dried garlic slices.
- Taxon
- garlicAllium sativume0
- Treatment
- high temperature pretreatmente0
- Outcome
- allicin retentione0
- Direction
- negative effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results showed high temperature pretreatment has a negative effect on the color performance and allicin retention for dried garlic slices.”
Claim · model-written summary
Cold water washing with 55℃ drying was recommended for good color slices.
- Taxon
- garlicAllium sativume0
- Treatment
- Cold water washing treatment in 55℃ drying temperaturee0
- Outcome
- good color slicese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold water washing treatment in 55℃ drying temperature is a recommended method to harvest good color slices and keep allicin content (2.78 mg/g) in actual garlic dehydration production.”
Claim · model-written summary
Cold water washing with 55℃ drying was recommended to retain allicin content of 2.78 mg/g.
- Taxon
- garlicAllium sativume0
- Treatment
- Cold water washing treatment in 55℃ drying temperaturee0
- Outcome
- keep allicin contente0
- Value
- 2.78 mg/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cold water washing treatment in 55℃ drying temperature is a recommended method to harvest good color slices and keep allicin content (2.78 mg/g) in actual garlic dehydration production.”
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See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.