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<p>This research addressed the effect of thin-layer drying of lye-peeled garlic slices within the temperature ranges of 45–70&#xa0;°C. The calculated moisture ratio data were fitted in fourteen selected mathematical models and found that most of the models had a higher coefficient of determination (R<sup>2</sup>), reduced root mean square error (RMSE) and chi-square (<i>χ</i><sup>2</sup>) value except Wang and Singh model at the drying temperature between 50 to 70&#xa0;°C. The activation energy (Ea) for the moisture diffusion of garlic slices was found to be 6.408&#xa0;kJ&#xa0;mol<sup>−1</sup>. Physicochemical and gravimetric properties, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and allicin content (AC) were assessed at different temperatures of dried lye-peeled garlic slices. AA was found to be higher at 45&#xa0;°C (24.35%) and decreases with an increase in temperature to 70&#xa0;°C (20.40%). A statistically significant difference (<i>p</i> &lt; 0.01) in allicin content was observed in dried garlic slices dried up to 60&#xa0;°C and further decreased (16.11%) as temperature increased to 70 ºC. Water absorption capacity (WAC) was found to be maximum at 60&#xa0;°C, and the oil absorption capacity (OAC) was decreased with an increase in temperature. Multivariate analysis (Principal component analysis) showed the positive correlation at 55&#xa0;°C with measured parameters of TPC, AC, titratable acidity (TA), TFC, water activity (a<sup>w</sup>), OAC, and Hue out of 6 selected drying temperatures and 23 measured parameters.</p>

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Influence of thin-layer drying temperature on dehydration characteristics and quality of garlic cloves (Allium sativum L.)

  • 期刊论文

  • 发表日期：

    2026年3月13日

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  • Prem Prakash,
  • Kamlesh Prasad,
  • Shashi Kala

摘要

This research addressed the effect of thin-layer drying of lye-peeled garlic slices within the temperature ranges of 45–70 °C. The calculated moisture ratio data were fitted in fourteen selected mathematical models and found that most of the models had a higher coefficient of determination (R2), reduced root mean square error (RMSE) and chi-square (χ2) value except Wang and Singh model at the drying temperature between 50 to 70 °C. The activation energy (Ea) for the moisture diffusion of garlic slices was found to be 6.408 kJ mol−1. Physicochemical and gravimetric properties, total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA), and allicin content (AC) were assessed at different temperatures of dried lye-peeled garlic slices. AA was found to be higher at 45 °C (24.35%) and decreases with an increase in temperature to 70 °C (20.40%). A statistically significant difference (p < 0.01) in allicin content was observed in dried garlic slices dried up to 60 °C and further decreased (16.11%) as temperature increased to 70 ºC. Water absorption capacity (WAC) was found to be maximum at 60 °C, and the oil absorption capacity (OAC) was decreased with an increase in temperature. Multivariate analysis (Principal component analysis) showed the positive correlation at 55 °C with measured parameters of TPC, AC, titratable acidity (TA), TFC, water activity (aw), OAC, and Hue out of 6 selected drying temperatures and 23 measured parameters.