Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance.


Key Laboratory of TCM Quality Control Technology, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 270018, China. Electronic address: [Email]


A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give high quality products was developed. Garlic slices were dried at 60 °C using four methods: ultrasonic-assisted vacuum drying (USVD), vacuum drying (VD), ultrasonic-assisted drying (USD), and convective drying (CD, the control with no vacuum or ultrasonic applied). Drying kinetics, water-content changes, and properties of the garlic slices were assessed. Univariate linear and partial-least-squares regression models were used to predict the properties from low-field nuclear magnetic resonance parameters. USVD gave the shortest drying time (180 min less than CD) and provided a better garlic color and texture, and allicin retention rate than the other methods. Higher correlations between low-field nuclear magnetic resonance parameters and quality properties were found by partial-least-squares regression (PLSR) than by univariate analysis, with the analysis results being credible. Overall, ultrasonic-assisted vacuum drying produced high-quality products with its properties predicted well by low-field nuclear magnetic resonance.


Dehydration,Garlic slices,LF-NMR,PLSR,Ultrasound,Vacuum,

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