Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

Effect of pretreatment on allicin degradation and color change in the dehydration of garlic

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2018 ASABE Annual International Meeting  1800951.(doi:10.13031/aim.201800951)
Authors:   Zusongying Zhao, Klein Erhekabor Ileleji, Diana Milena Ramirez Gutierrez, Zhian Zheng
Keywords:   garlic, dehydration (drying), allicin, color change.

Abstract. Allicin is the most important active ingredients in garlic, which gives garlic its unique flavor and has a broad spectrum of antibiotic activity. It is the main embodiment of garlic and an indicator of garlic product quality. In the process of garlic dehydration, color can be used to intuitively reflect the drying quality of dehydrated garlic. However, the allicin content and the color of dried garlic are influenced by process methods such as pretreatment and drying parameters. To explore the factors that affect the allicin degradation and color performance in drying garlic, an experiment was developed for comparing the differences in allicin and color for different common pretreatment methods and temperatures. The results showed high temperature pretreatment has a negative effect on the color performance and allicin retention for dried garlic slices. Cold water washing treatment in 55℃ drying temperature is a recommended method to harvest good color slices and keep allicin content (2.78 mg/g) in actual garlic dehydration production.

(Download PDF)    (Export to EndNotes)