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Details van artikel 77 van 262 gevonden artikelen
| Titel: |
Drying of Garlic (Allium sativum) and Its Effect on Allicin Retention |
| Auteur: |
Ratti, C. Araya-Farias, M. Mendez-Lagunas, L. Makhlouf, J. |
| Verschenen in: |
Drying technology |
| Paginering: | Jaargang 25 (2007) nr. 2 pagina's 349-356 |
| Jaar: |
2007-02 |
| Inhoud: |
Convective hot air-drying and freeze-drying were investigated as potential processes to preserve and concentrate allicin in garlic. Both temperature and air velocity had an important effect on hot air-drying kinetics. Sample size and temperature significantly affected the duration of freeze-drying, and thus the remaining moisture content of the garlic samples. Allicin content decreased with an increase of drying temperature in both convective hot air-drying or freeze-drying. Moderate air temperatures (40 and 50°C) allowed a better allicin retention than higher temperatures (60°C). However, retention of allicin was more important in garlic samples freeze-dried at a temperature of 20°C. The drying method did not show a significant impact on glass transition temperature values, indicating that garlic composition is a more important factor than internal structure. The predictions of the Gordon and Taylor model are in good agreement with the experimental data. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 77 van 262 gevonden artikelen
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