School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, People's Republic of China.
Department of Food Science and Nutrition, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia.
Food Chem. 2021 May 1;343:128404. doi: 10.1016/j.foodchem.2020.128404. Epub 2020 Oct 15.
Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity drying (RHD) and pulsed vacuum drying (PVD) on the physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic slices. Results showed that garlic slices treated with VFD had an attractive color, low shrinkage, low hardness, and the lowest rehydration capacity. The volume shrinkage ratio, thermal stability and storage stability of garlic slices after HAD were the highest. Different dried garlic samples had different specific flavor fingerprints. IRHAD and RHD dried samples showed the highest rehydration capacity, content of bioactive compounds and antioxidant activity. The findings could provide a scientific basis to help in future large-scale production of good quality dried garlic products.
各种干燥技术在食品保存中起着重要作用。然而，不同干燥技术对大蒜品质的影响有限。本研究旨在探讨真空冷冻干燥（VFD）、热风干燥（HAD）、红外热风干燥（IRHAD）、相对湿度干燥（RHD）和脉冲真空干燥（PVD）对大蒜片物理性质、复水性能、风味、生物活性化合物和抗氧化特性的影响。结果表明，VFD 处理的大蒜片颜色诱人、收缩率低、硬度低、复水能力最低。HAD 处理后的大蒜片的体积收缩率、热稳定性和储存稳定性最高。不同干燥的大蒜样品具有不同的特定风味指纹。IRHAD 和 RHD 干燥的样品具有最高的复水能力、生物活性化合物含量和抗氧化活性。这些发现可为未来大规模生产高质量干燥大蒜产品提供科学依据。
