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首页> 外文期刊>Agricultural mechanization in Asia, Africa and Latin America >Effect of Various Air Drying Temperatures on Quality of Dehydrated Garlic Slices (Allium Sativum. L.)
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Effect of Various Air Drying Temperatures on Quality of Dehydrated Garlic Slices (Allium Sativum. L.)

机译：各种空气干燥温度对大蒜脱水片质量的影响

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摘要

Prepared garlic slices of 2.3 mm thickness divided into six lots for experimental study were dried at six different temperature regimes viz., 40 ℃ 45 ℃, 50 ℃, 55 ℃, 60 ℃ and 65 ℃, respectively, in a hot air cabinet drier to study the effect of various air drying temperatures on quality parameters of garlic after dehydration and after a storage period of 4 months. Dehydration at 65 ℃ (T_6) resulted in the shortest drying run duration of 337.67 minutes and least product moisture content of 4.38 % after dehydration when compared to other treatments and even after 4 months of storage (8.21 %). Treatment T_6 (65 ℃), in terms of biochemical attributes, was also found to be quite acceptable with significantly higher carbohydrate content (69.06 g/ 100 g), proteins (14.85 g/ 100 g), ascorbic acid (5.50 mg/ 100 g), volatile oil percentage (0.323) and low browning index scores (0.045) after dehydration and even after a storage period of 4 months (carbohydrate content; 67.12 g/ 100 g, proteins; 11.21 g/ 100 g, ascorbic acid; 5.50 mg/ 100 g, volatile oil percentage; 0.300 and browning index; 0.065). In terms of sensory quality treatment, T_6 (65 ℃) was superior with an overall acceptability score of 8 after dehydration and 7 after a storage period of 4 months.
机译：将准备好的2.3毫米厚的大蒜切片分成六批进行实验研究，分别在40℃45℃，50℃，55℃，60℃和65℃的六个不同温度条件下在热风干燥机中干燥至研究了各种空气干燥温度对大蒜脱水后和储存4个月后品质参数的影响。与其他处理相比，甚至在储存4个月后（8.21％），在65℃（T_6）脱水条件下，脱水后的干燥时间最短，为337.67分钟，最低水分含量为4.38％。从生化特性来看，T_6处理（65℃）也可以接受，其中碳水化合物含量（69.06 g / 100 g），蛋白质（14.85 g / 100 g），抗坏血酸（5.50 mg / 100 g）明显更高。 ），脱水后甚至在4个月的储存期后的挥发油百分比（0.323）和低褐变指数（0.045）（碳水化合物含量; 67.12 g / 100 g，蛋白质; 11.21 g / 100 g，抗坏血酸; 5.50 mg / 100 g，挥发油百分比； 0.300和褐变指数； 0.065）。在感官质量治疗方面，T_6（65℃）更好，脱水后的总体可接受性得分为8，贮藏4个月后为7。

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    A. Rouf; J. Kabir; Syed Zameer Hussain;

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    Department of Post Harvest Technology of Horticultural croips, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya Mohanpur, District Nadia-741252, West Bengal, INDIA;

    rnDepartment of Post Harvest Technology of Horticultural croips, Faculty of Horticulture, Bidhan Chandra Krishi Viswavidyalaya Mohanpur, District Nadia-741252, West Bengal, INDIA;

    rnDepartment of Food Science and Technology Punjab Agricultural University Ludhiana 141004, PUNJAB INDIA;

  • 收录信息 美国《工程索引》(EI);
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