欧姆热烫对蒜粉干燥动力学、理化性质及功能特性的影响。
Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder.
作者信息
Poojitha P, Athmaselvi K A
机构信息
Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu 603203 India.
Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu 613005 India.
出版信息
J Food Sci Technol. 2023 Mar;60(3):845-855. doi: 10.1007/s13197-020-04676-z. Epub 2020 Aug 7.
This study aims to perform an optimization of process parameter for ohmic blanching of garlic to focus on the drying characteristics of the garlic powder at different temperatures. Comparative analyses on physicochemical and functional properties of differentially blanched garlic powder are carried out. The browning intensity was found to be lesser in garlic with ohmically blanched at 26.66 V/cm for 30 s. Process optimization was carried using different thin layer models, out of which Midilli-Kucuck was found to best fit model ( = 0.9954). Rate of drying was significantly higher in ohmically blanched garlic compared to conventional blanching. Obtained garlic powder by differential blanching methods was analyzed for physicochemical and functional attributes specifically; diallyl disulphide content was retained up to 945.8 mg/kg, 928.7 mg/kg and 667.6 mg/kg, respectively.
本研究旨在对大蒜的欧姆热烫工艺参数进行优化，重点关注不同温度下蒜粉的干燥特性。对不同热烫处理的蒜粉的理化性质和功能特性进行了比较分析。结果发现，在26.66 V/cm电压下进行30 s欧姆热烫处理的大蒜，其褐变强度较小。采用不同的薄层模型进行工艺优化，其中Midilli-Kucuck模型被发现是最佳拟合模型（R² = 0.9954）。与传统热烫相比，欧姆热烫处理的大蒜干燥速率明显更高。对通过不同热烫方法获得的蒜粉进行了理化和功能特性分析；二烯丙基二硫化物含量分别保持在945.8 mg/kg、928.7 mg/kg和667.6 mg/kg。
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