Abstract：
:Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of garlic slices, aimed at improving the drying process and the quality of the end product. Cell viability, water status, internal structure, flavor, chemical composition and thermogravimetric of garlic samples were evaluated. The results indicated that FTC pretreatment reduced the drying time (22.22%-33.33%) and the energy consumption (14.25%-15.50%), owing to the water loss, the increase in free water, and the formation of porous structures. The FTC pretreatment improved thermal stability, flavor and chemical composition content of dried products. The antioxidant activity of polysaccharides extracted from FTC pretreated dried products was higher than that of the unpretreated dried product due to the reduction in polysaccharide molecular weight. This research could pave a route for future production of dried garlic slices having good quality by using the FTC pretreatment, with lower energy consumption and shorter drying time.
journal_name
Food Chemjournal_title
Food chemistryauthors
Feng Y,Ping Tan C,Zhou C,Yagoub AEA,Xu B,Sun Y,Ma H,Xu X,Yu Xdoi
10.1016/j.foodchem.2020.126883subject
Has Abstractpub_date
2020-09-15 00:00:00pages
126883eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30745-7journal_volume
324pub_type
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