Drying of Garlic Slices (Allium Sativum L.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying

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• 作者：Linyan Zhou ; Xiaoning Guo ; Jinfeng Bi ; Jianyong Yi ; Qinqin Chen ; Xinye Wu and Mo Zhou
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：412K
• ISSN：1745-4549

文摘

This study was conducted to evaluate moisture transfer and changes of thiosulfinates, total phenolic compounds and antioxidant activity of garlic slices during infrared drying at temperatures from 50 to 80C and powers from 675 to 2,025 W. Drying time was significantly shortened with increasing infrared drying temperature. Thiosulfinates showed no significant changes versus moisture content during the whole drying period at 50, 60 and 70C, while a notable degradation of thiosulfinates was observed at 80C. Total phenolic compounds in garlic slices all rapidly decreased versus moisture content initially at all investigated drying conditions. Whereas the total phenolic compounds in dried garlic slices significantly enhanced with drying temperature from 50 to 80C at 1,575 W. Antioxidant activity increased during infrared drying, which was contradictory with the changes of total phenolic compounds and thiosulfinates.