Abstract
Effects of vacuum freeze drying (VFD), air impingement drying (AID), hot air drying based on temperature and humidity control (TH-HAD), pulsed vacuum drying (PVD), and medium- and short-wave infrared radiation drying (MSIRD) on the drying characteristics and physicochemical properties of garlic slices were investigated in the current work. Based on the experimental results, the Weibull model fitted the experimental results better (R2 > 0.99) than the Wang and Singh model. Samples dried with PVD showed the smallest color difference (ΔE*), better rehydration capacity and desirable reducing sugar content. In response to thermal effects and pressure pulsations, the cell walls gradually degraded, and the cell and organelle membranes ruptured. The allicin and soluble pectin contents of garlic slices treated with PVD were higher by 8.0–252.3% and 49.5–92.2%, respectively, compared to those of the samples dried by other techniques. VFD maintained a complete garlic slice structure with the minimum shrinkage and the best appearance. The MSIRD process produced the densest structure, and caused an additional loss of color and phytochemical contents. The findings in current work implied that PVD could be a promising drying technique for garlic slices.
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Claims 15
Claim · model-written summary
Weibull fitted garlic drying data better than Wang and Singh.
- Taxon
- Garlic
Allium sativumt0 - Outcome
- fitted the experimental resultse0
- Direction
- bettere0
- Value
- R2 > 0.99e0
- Comparator
- Wang and Singh modele0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the Weibull model fitted the experimental results better (R2 > 0.99) than the Wang and Singh model”
t0“Garlic Slices”
Claim · model-written summary
PVD yielded the smallest color difference.
- Taxon
- GarlicAllium sativumt0
- Treatment
- PVDe0
- Outcome
- color difference (ΔE*)e0
- Direction
- smalleste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples dried with PVD showed the smallest color difference (ΔE*)”
t0“Garlic Slices”
Claim · model-written summary
PVD improved rehydration capacity.
- Taxon
- GarlicAllium sativumt0
- Treatment
- PVDe0
- Outcome
- rehydration capacitye0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples dried with PVD showed the smallest color difference (ΔE*), better rehydration capacity”
t0“Garlic Slices”
Claim · model-written summary
PVD yielded desirable reducing sugar content.
- Taxon
- GarlicAllium sativumt0
- Treatment
- PVDe0
- Outcome
- reducing sugar contente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Samples dried with PVD showed the smallest color difference (ΔE*), better rehydration capacity and desirable reducing sugar content”
t0“Garlic Slices”
Claim · model-written summary
Thermal and pressure effects gradually degraded cell walls.
- Taxon
- GarlicAllium sativumt0
- Treatment
- thermal effects and pressure pulsationse0
- Outcome
- cell walls gradually degradede0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In response to thermal effects and pressure pulsations, the cell walls gradually degraded”
t0“Garlic Slices”
Claim · model-written summary
Thermal and pressure effects ruptured cell and organelle membranes.
- Taxon
- GarlicAllium sativumt0
- Treatment
- thermal effects and pressure pulsationse0
- Outcome
- cell and organelle membranes rupturede0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In response to thermal effects and pressure pulsations, the cell walls gradually degraded, and the cell and organelle membranes ruptured”
t0“Garlic Slices”
Claim · model-written summary
PVD increased allicin content by 8.0–252.3% versus other drying methods.
- Taxon
- garlicAllium sativume0
- Treatment
- PVDe0
- Outcome
- allicine0
- Direction
- highere0
- Value
- 8.0–252.3%e0
- Comparator
- samples dried by other techniquese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The allicin and soluble pectin contents of garlic slices treated with PVD were higher by 8.0–252.3% and 49.5–92.2%, respectively, compared to those of the samples dried by other techniques”
Claim · model-written summary
PVD increased soluble pectin content by 49.5–92.2% versus other drying methods.
- Taxon
- garlicAllium sativume0
- Treatment
- PVDe0
- Outcome
- soluble pectin contentse0
- Direction
- highere0
- Value
- 49.5–92.2%e0
- Comparator
- samples dried by other techniquese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The allicin and soluble pectin contents of garlic slices treated with PVD were higher by 8.0–252.3% and 49.5–92.2%, respectively, compared to those of the samples dried by other techniques”
Claim · model-written summary
VFD maintained complete garlic slice structure.
- Taxon
- GarlicAllium sativumt0
- Treatment
- VFDe0
- Outcome
- complete garlic slice structuree0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“VFD maintained a complete garlic slice structure with the minimum shrinkage and the best appearance”
t0“Garlic Slices”
Claim · model-written summary
VFD produced minimum shrinkage.
- Taxon
- GarlicAllium sativumt0
- Treatment
- VFDe0
- Outcome
- shrinkagee0
- Direction
- minimume0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“VFD maintained a complete garlic slice structure with the minimum shrinkage and the best appearance”
t0“Garlic Slices”
Claim · model-written summary
VFD produced the best appearance.
- Taxon
- GarlicAllium sativumt0
- Treatment
- VFDe0
- Outcome
- appearancee0
- Direction
- beste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“VFD maintained a complete garlic slice structure with the minimum shrinkage and the best appearance”
t0“Garlic Slices”
Claim · model-written summary
MSIRD produced the densest structure.
- Taxon
- GarlicAllium sativumt0
- Treatment
- MSIRDe0
- Outcome
- structuree0
- Direction
- denseste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The MSIRD process produced the densest structure”
t0“Garlic Slices”
Claim · model-written summary
MSIRD caused additional color loss.
- Taxon
- GarlicAllium sativumt0
- Treatment
- MSIRDe0
- Outcome
- colore0
- Direction
- losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The MSIRD process produced the densest structure, and caused an additional loss of color and phytochemical contents”
t0“Garlic Slices”
Claim · model-written summary
MSIRD caused additional phytochemical loss.
- Taxon
- GarlicAllium sativumt0
- Treatment
- MSIRDe0
- Outcome
- phytochemical contentse0
- Direction
- losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The MSIRD process produced the densest structure, and caused an additional loss of color and phytochemical contents”
t0“Garlic Slices”
Claim · model-written summary
Authors recommend PVD as a promising garlic drying technique.
- Taxon
- garlicAllium sativume0
- Outcome
- PVD could be a promising drying technique for garlic slicese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PVD could be a promising drying technique for garlic slices”
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