Garlic is difficult to dry due to browning reaction and degradation of heat-sensitive component.Freeze drying(FD)can keep good shape,color and nutrition of dried garlic,but it consumes long drying time and high energy...Garlic is difficult to dry due to browning reaction and degradation of heat-sensitive component.Freeze drying(FD)can keep good shape,color and nutrition of dried garlic,but it consumes long drying time and high energy.To shorten drying time and obtain high quality products,atmospheric freeze drying(AFD)was developed for drying garlic slices.The effects of different inlet air temperature programs on product quality and drying process were studied during AFD process.It was found that freeze point depression could lead to part of ice thawing resulting in product quality deterioration when the air temperature was not low enough.Based on this,a step-down-up temperature program was developed to reduce the drying time and provide good product quality.展开更多
Garlic powder with high allicin content was prepared using microwave-vacuum and vacuum drying as well as microencapsulation to protect alliinase activity throughout the stomach and improve the ratio of alliin transfor...Garlic powder with high allicin content was prepared using microwave-vacuum and vacuum drying as well as microencapsulation to protect alliinase activity throughout the stomach and improve the ratio of alliin transforming into allicin. The results showed that the optimal drying condition was 376.1 W for 3 min, 282.1 W for 3 min, 188 W for 9 min, and 94 W for 3 min. The thiosulfinates retention after drying was 90.2%. Following drying, the garlic powder was microencapsulated by modified fluidized bed technique. Scanning electron microscope revealed good integrity and core materials that were embedded in the microcapsules. Studies on the release kinetics of microencapsulated garlic granulates in vitro using simulated intestinal fluid indicated that release of garlic powder could be controlled in the intestine by passing stomach conditions.展开更多
基金This project was financially supported by the National Natural Science Foundation of China under the contract of No.U1204332,31271972 and 31201399The authors also thank the support of the Program for Science and Technology Innovation Talents in Universities of Henan Province,No.14HASTIT023.
文摘Garlic is difficult to dry due to browning reaction and degradation of heat-sensitive component.Freeze drying(FD)can keep good shape,color and nutrition of dried garlic,but it consumes long drying time and high energy.To shorten drying time and obtain high quality products,atmospheric freeze drying(AFD)was developed for drying garlic slices.The effects of different inlet air temperature programs on product quality and drying process were studied during AFD process.It was found that freeze point depression could lead to part of ice thawing resulting in product quality deterioration when the air temperature was not low enough.Based on this,a step-down-up temperature program was developed to reduce the drying time and provide good product quality.
文摘Garlic powder with high allicin content was prepared using microwave-vacuum and vacuum drying as well as microencapsulation to protect alliinase activity throughout the stomach and improve the ratio of alliin transforming into allicin. The results showed that the optimal drying condition was 376.1 W for 3 min, 282.1 W for 3 min, 188 W for 9 min, and 94 W for 3 min. The thiosulfinates retention after drying was 90.2%. Following drying, the garlic powder was microencapsulated by modified fluidized bed technique. Scanning electron microscope revealed good integrity and core materials that were embedded in the microcapsules. Studies on the release kinetics of microencapsulated garlic granulates in vitro using simulated intestinal fluid indicated that release of garlic powder could be controlled in the intestine by passing stomach conditions.
