Han Bingyang, Ding Changjiang, Jia Yun, Wang Huixin, Bao Yuting, Zhang Jie, Duan Shanshan, Song Zhiqing, Chen Hao, Lu Jingli
College of Science, Inner Mongolia University of Technology, Hohhot 010051, China.
Discharge Plasma and Functional Materials Application Laboratory, Inner Mongolia University of Technology, Hohhot 010051, China.
Food Chem X. 2023 Jul 31;19:100818. doi: 10.1016/j.fochx.2023.100818. eCollection 2023 Oct 30.
Electrohydrodynamic (EHD) drying, natural air drying (AD) and hot air drying (HAD) were used to comprehensively study the drying characteristics and physicochemical properties of garlic, and low-field nuclear magnetic resonance (NMR), infrared spectroscopy, scanning electron microscopy and other technologies were used as detection methods. In terms of drying characteristics, HAD has the largest effective diffusion coefficient of moisture and the shortest average drying time. EHD-treated garlic slices had the most attractive color, the highest rehydration rate, the most stable cell structure, the highest content of active ingredients, and the most stable protein secondary structure. Therefore, electrohydrodynamic drying is a promising garlic slice drying technology and provides an effective method for the large-scale production of high-quality garlic.
采用电液动力学（EHD）干燥、自然空气干燥（AD）和热风干燥（HAD）对大蒜的干燥特性和理化性质进行了综合研究，并采用低场核磁共振（NMR）、红外光谱、扫描电子显微镜等技术作为检测手段。在干燥特性方面，热风干燥的水分有效扩散系数最大，平均干燥时间最短。经EHD处理的蒜片色泽最诱人，复水率最高，细胞结构最稳定，活性成分含量最高，蛋白质二级结构最稳定。因此，电液动力学干燥是一种很有前景的蒜片干燥技术，为大规模生产高品质大蒜提供了一种有效方法。
