AI Article Synopsis
- The study compares three drying methods for garlic: electrohydrodynamic drying (EHD), natural air drying (AD), and hot air drying (HAD), using various scientific techniques to analyze the results.
- Hot air drying was found to be the fastest, with the best moisture diffusion, while EHD produced garlic slices with superior color, rehydration, and active ingredient retention.
- The findings suggest that EHD is a highly effective method for producing high-quality garlic on a large scale.
Article Abstract
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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534158 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2023.100818 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!