Influence of electrohydrodynamics on the drying characteristics and physicochemical properties of garlic

作者：Bingyang Han, Changjiang Ding, Yun Jia, Huixin Wang, Yuting Bao, Jie Zhang, Shanshan Duan, Zhiqing Song, Hao Chen, Jingli Lu · 发表于：Food Chemistry X · 年份：2023 · DOI：10.1016/j.fochx.2023.100818 · 被引用次数：32 · 研究领域：Food Drying and Modeling、Microbial Inactivation Methods、Garlic and Onion Studies

Electrohydrodynamic (EHD) drying, natural air drying (AD) and hot air drying (HAD) were used to comprehensively study the drying characteristics and physicochemical properties of garlic, and low-field nuclear magnetic resonance (NMR), infrared spectroscopy, scanning electron microscopy and other technologies were used as detection methods. In terms of drying characteristics, HAD has the largest effective diffusion coefficient of moisture and the shortest average drying time. EHD-treated garlic slices had the most attractive color, the highest rehydration rate, the most stable cell structure, the highest content of active ingredients, and the most stable protein secondary structure. Therefore, electrohydrodynamic drying is a promising garlic slice drying technology and provides an effective method for the large-scale production of high-quality garlic.