Journal
FOOD CHEMISTRY
Volume 324, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126883
Keywords
Garlic; Freeze-thaw cycles pretreatment; Vacuum freeze-drying process; Physicochemical properties; Polysaccharides
Funding
- National Key Research and Development Program of China [2017YFD040090301, 2016YFD0400705-04, 2018YFD0700101-02]
- Science and Technology Major Project of Anhui [18030701152]
- Key Research and Development Program of Jiangsu [SE2019310234]
- 333 high level talents of Jiangsu [2018-26]
- Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX19_1628]
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Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of garlic slices, aimed at improving the drying process and the quality of the end product. Cell viability, water status, internal structure, flavor, chemical composition and thermogravimetric of garlic samples were evaluated. The results indicated that FTC pretreatment reduced the drying time (22.22%-33.33%) and the energy consumption (14.25%-15.50%), owing to the water loss, the increase in free water, and the formation of porous structures. The FTC pretreatment improved thermal stability, flavor and chemical composition content of dried products. The antioxidant activity of polysaccharides extracted from FTC pretreated dried products was higher than that of the unpretreated dried product due to the reduction in polysaccharide molecular weight. This research could pave a route for future production of dried garlic slices having good quality by using the FTC pretreatment, with lower energy consumption and shorter drying time.
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