Abstract
A study on the Effect of Drying Methods on Physical Properties of Garlic slices (Allium sativum L.) was conducted at the Post Harvest Technology Laboratory, Department of Horticulture, Rajasthan College of Agriculture and Department of Processing and Food Engineering, College of Technology and Agriculture Engineering, MPUAT, Udaipur, Rajasthan in the month of August to february during 2024-2025. The study consisted of different drying methods with various clove sizes. The drying methods varied significantly dehydration ratio, rehydration ratio and recovery (%) were found best in case of solar drying among different types of drying methods (solar, tray and heat pump drying). As most of the physiochemical characteristics like, acidity, total sugar, ascorbic acid, total phenol, total protein and reducing sugar were found best in case of whole cloves + heat pump drying (S3D3).
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Claims 3
Claim · model-written summary
Solar drying gave the best dehydration ratio, rehydration ratio and recovery (%) among solar, tray and heat pump drying of garlic slices.
- Taxon
- Allium sativum L.
Allium sativume0 - Treatment
- solar dryinge1
- Outcome
- dehydration ratio, rehydration ratio and recovery (%)e1
- Direction
- beste1
- Comparator
- tray and heat pump dryinge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic slices (Allium sativum L.) was conducted at the Post Harvest Technology Laboratory”
e1“The drying methods varied significantly dehydration ratio, rehydration ratio and recovery (%) were found best in case of solar drying among different types of drying methods (solar, tray and heat pump drying)”
Claim · model-written summary
Whole cloves with heat pump drying (S3D3) gave the best acidity, total sugar and ascorbic acid of garlic slices.
- Taxon
- Allium sativum L.Allium sativume0
- Treatment
- whole cloves + heat pump drying (S3D3)e2
- Outcome
- acidity, total sugar, ascorbic acide2
- Direction
- found beste2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic slices (Allium sativum L.) was conducted at the Post Harvest Technology Laboratory”
e2“As most of the physiochemical characteristics like, acidity, total sugar, ascorbic acid, total phenol, total protein and reducing sugar were found best in case of whole cloves + heat pump drying (S3D3)”
Claim · model-written summary
Whole cloves with heat pump drying (S3D3) gave the best total phenol, total protein and reducing sugar of garlic slices.
- Taxon
- Allium sativum L.Allium sativume0
- Treatment
- whole cloves + heat pump drying (S3D3)e2
- Outcome
- total phenol, total protein and reducing sugare2
- Direction
- found beste2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic slices (Allium sativum L.) was conducted at the Post Harvest Technology Laboratory”
e2“As most of the physiochemical characteristics like, acidity, total sugar, ascorbic acid, total phenol, total protein and reducing sugar were found best in case of whole cloves + heat pump drying (S3D3)”
The same questions in other papers
heat · quality: protein · Allium sativum (garlic)Positive and negative results
1 in the opposite direction
- negative
processing · quality: protein · Allium sativum (garlic)Positive and negative results
2 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
processing · quality: sugar starch · Allium sativum (garlic)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.