Effects of Fluidized Bed Drying and Hot Air Drying on the Quality of Dehydrated Garlics
Abstract
This research aimed to determine the optimum conditions for drying garlic powder product by using hot air oven and fluidized bed dryers at three different temperatures 60, 70 and 80oC. Tests of all conditions were found with decreased of moisture content and the moisture ratio can be expressed in exponential relationships. The final moisture content of dehydrated garlic was about 6%w.b. and the water activity (aw) was between 0.3-0.4. The test results showed that to dry garlic in hot air oven and fluidized bed dryer at 80oC was taken 220 and 110 minutes, which was shorter than the drying at 60oC (550 min and 390 min) and 70oC (330 min and 280 min), respectively. The color characteristics values of dried garlic such as lightness (L*), redness (a*) and yellowness (b*) were affected by the air temperature and different drying technique, where as fresh garlics were showed the color values in range 53-62, 3-7 and 18-20 for L*, a* and b*, respectively. For drying garlic with hot air oven and fluidized bed dryers were observed trend to decreased in L* values while a* and b* values increased. The final values of L*, a* and b* of garlic drying by hot air oven showed that at 60oC were 41.80, 13.17, 29.63, at 70oC were 39.40, 14.60, 29.73 and at 80oC were 34.66, 25.13, 25.60, respectively. The three color values were similar to those drying with a fluidized bed dryer as well. After calculating the Chorma value (C*) and the color difference value (DE*) was found the increased for both values under all test conditions. Therefore, from various factors physical and chemical studies of garlic drying were found to be indicative of optimal conditions for drying at low temperature (60oC) with fluidized bed dryer. At this condition was provided good color appearance and short drying time, the final product was presented the optimum moisture content and water activity. Keywords : Garlic ; Drying ; Hot air drying ; Fluidized bed dryingReferences
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Abano, E. E., Ma, H., Qu, W. & Teye, E. 2011(b). Modeling pre-treatments effect on drying kinetics of garlic (Allium sativum L.) slices in a convective hot air dryer. African Journal of Food Science, 5(7) : 425 – 435.
AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists, 18thEd.,Association of Official Analytical Chemists, Gaithersburg MD.
Cui, Z. W. Xu, S.Y. & Sun, D.W. 2003. Dehydration of garlic slices by combined microwave-vacuum and air drying. Drying Technology, 21(7): 1173–1184.
Fellows, P. 2000. Food Processing Technology Principles and Practice, 2nd Ed.,Woodhead Publishing, Ltd., Cambridge, 575 p.
Jin, S.K., Ji ,Y.Kim., Ju, E.P., You, J.L., Haeng-Ran,K., Dong-Sik, P., Oran, K. 2014. Garlic powder intake and cardiovascular risk factors: a meta-analysis of randomized controlled clinical trials. Nutr Res Prac, 8(6) : 644-654.
Kaya, A., Aydın, O. & Dincer, I. 2008. Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits. Journal of Food Engineering, 88(3): 323–330.
Khan, M.R. 2012. Osmotic dehydration technique for fruit preservation: A review, Pak. Journal of Food Science, 22: 71-85
Kolawole, O.F., Joseph, C.I. & Funke, A.A.2007. Kinetics of mass transfer and color changes during osmotic dehydration of watermelon, Journal of Food Engineering, 80(3) : 979-985.
Liemlaem, S. 2014. Quality of sugaring figs (Ma Nod) dehydrated by tray dryer,
Master’s Theses, Chiang Mai University, Chiang Mai. (in Thai)
Rasouli, M., Seiiedlou,S., Ghasemzadeh, H.R. & Nalbandi, H. 2011. Convective drying of garlic (Allium sativum L.): Part I: Drying kinetics, mathematical modeling and change in color. Australian Journal of Crop Science, 5(13):1707-1714.
Parnsakhorn, S., Langkapin, J., Phriknunchan, S and Srichumpol, A. 2021. Effect of osmotic dehydration on qualities of intermediate moisture melon product. Thai Science and Technology Journal (TSTJ), 29(4) : 714-727.
Pardo, J.E., Escribano, J., Gómez, R. and Alvarruiz, A. 2007. Physical-chemical and sensory quality evaluation of garlic cultivars. Journal of Food Quality, 30(5): 609–622.
Prachayawarakorn, S., Kaewnin, N., Nathakaranakule, A. & Soponronnarit, S. 2006. Effects of peeled and unpeeled garlic cloves on the changes of drying rate and quality. Drying Technology, 24(1) : 65-75.
Rattanapanon, N., 2000, Food Chemistry, 4th Ed., Odean Store Publisher, Bangkok. (in Thai)
Ratti, C., Farias, M.A., Lagunas, L.M. & Makhlouf, J. 2007. Drying of garlic (Allium sativum) and its effect on allicin retension. Drying Technology, 25(2) : 349-356.
Saowapark, S., Summawattana, T. & Artnarong, S. 2014. Effect of drying temperature on quality of dried Garcinia (Garcinia atroviridis), Agricultural Science Journal, 45(2) (Suppl.): 37-40. (in Thai)
Sharma, G.P. & Prasad, S. 2001. Drying of garlic (Allium sativum) cloves by microwave—hot air combination. Journal of Food Engineering, 50(2): 99–105.
Sharma, G.P. & Prasad, S. 2006. Optimization of process parameters for microwave drying of garlic cloves. Journal of Food Engineering, 75(4): 441–446.
Toledo, R.T. 2007. Fundamentals of Food Process Engineering, p. 431–473, New York: Springer Verlag.
Utama-ang, N., Cheewinworasak, T., Simawonthamgul, N. & Samakradhamrongthai, R.S. 2018. Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties. International Food Research Journal, 25(4): 1365-1372.
Zeng T, Guo F-F, Zhang C-L, Song F-Y, Zhao X-L, Xie K-Q. 2012. A meta-analysis of randomized, double-blind, placebo-controlled trials for the effects of garlic on serum lipid profiles. Journal of the Science of Food and Agriculture, 92(9) : 1892-1902.
Abano, E. E., Ma, H., Qu, W. & Teye, E. 2011(b). Modeling pre-treatments effect on drying kinetics of garlic (Allium sativum L.) slices in a convective hot air dryer. African Journal of Food Science, 5(7) : 425 – 435.
AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists, 18thEd.,Association of Official Analytical Chemists, Gaithersburg MD.
Cui, Z. W. Xu, S.Y. & Sun, D.W. 2003. Dehydration of garlic slices by combined microwave-vacuum and air drying. Drying Technology, 21(7): 1173–1184.
Fellows, P. 2000. Food Processing Technology Principles and Practice, 2nd Ed.,Woodhead Publishing, Ltd., Cambridge, 575 p.
Jin, S.K., Ji ,Y.Kim., Ju, E.P., You, J.L., Haeng-Ran,K., Dong-Sik, P., Oran, K. 2014. Garlic powder intake and cardiovascular risk factors: a meta-analysis of randomized controlled clinical trials. Nutr Res Prac, 8(6) : 644-654.
Kaya, A., Aydın, O. & Dincer, I. 2008. Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits. Journal of Food Engineering, 88(3): 323–330.
Khan, M.R. 2012. Osmotic dehydration technique for fruit preservation: A review, Pak. Journal of Food Science, 22: 71-85
Kolawole, O.F., Joseph, C.I. & Funke, A.A.2007. Kinetics of mass transfer and color changes during osmotic dehydration of watermelon, Journal of Food Engineering, 80(3) : 979-985.
Liemlaem, S. 2014. Quality of sugaring figs (Ma Nod) dehydrated by tray dryer,
Master’s Theses, Chiang Mai University, Chiang Mai. (in Thai)
Rasouli, M., Seiiedlou,S., Ghasemzadeh, H.R. & Nalbandi, H. 2011. Convective drying of garlic (Allium sativum L.): Part I: Drying kinetics, mathematical modeling and change in color. Australian Journal of Crop Science, 5(13):1707-1714.
Parnsakhorn, S., Langkapin, J., Phriknunchan, S and Srichumpol, A. 2021. Effect of osmotic dehydration on qualities of intermediate moisture melon product. Thai Science and Technology Journal (TSTJ), 29(4) : 714-727.
Pardo, J.E., Escribano, J., Gómez, R. and Alvarruiz, A. 2007. Physical-chemical and sensory quality evaluation of garlic cultivars. Journal of Food Quality, 30(5): 609–622.
Prachayawarakorn, S., Kaewnin, N., Nathakaranakule, A. & Soponronnarit, S. 2006. Effects of peeled and unpeeled garlic cloves on the changes of drying rate and quality. Drying Technology, 24(1) : 65-75.
Rattanapanon, N., 2000, Food Chemistry, 4th Ed., Odean Store Publisher, Bangkok. (in Thai)
Ratti, C., Farias, M.A., Lagunas, L.M. & Makhlouf, J. 2007. Drying of garlic (Allium sativum) and its effect on allicin retension. Drying Technology, 25(2) : 349-356.
Saowapark, S., Summawattana, T. & Artnarong, S. 2014. Effect of drying temperature on quality of dried Garcinia (Garcinia atroviridis), Agricultural Science Journal, 45(2) (Suppl.): 37-40. (in Thai)
Sharma, G.P. & Prasad, S. 2001. Drying of garlic (Allium sativum) cloves by microwave—hot air combination. Journal of Food Engineering, 50(2): 99–105.
Sharma, G.P. & Prasad, S. 2006. Optimization of process parameters for microwave drying of garlic cloves. Journal of Food Engineering, 75(4): 441–446.
Toledo, R.T. 2007. Fundamentals of Food Process Engineering, p. 431–473, New York: Springer Verlag.
Utama-ang, N., Cheewinworasak, T., Simawonthamgul, N. & Samakradhamrongthai, R.S. 2018. Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties. International Food Research Journal, 25(4): 1365-1372.
Zeng T, Guo F-F, Zhang C-L, Song F-Y, Zhao X-L, Xie K-Q. 2012. A meta-analysis of randomized, double-blind, placebo-controlled trials for the effects of garlic on serum lipid profiles. Journal of the Science of Food and Agriculture, 92(9) : 1892-1902.
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Published
2022-05-18
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