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A far-infrared radiation-assisted heat pump (HP-FIR), which is a novel drying method, was used for drying chopped garlic and compared with conventional hot-air (HA) drying. The drying characteristics and the qualities of the dried chopped garlic in terms of the allicin content, volatile oil content and colour were investigated. HA and heat pump (HP...
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... cabinet dryer as depicted in Fig. 1 was used in this study. It can be operated in multimodes including HA drying, HP drying and HP-FIR drying. The drying system consists of a forwardcurved-blade centrifugal fan driven by a 2.2 kW motor, electrical heaters rated at 9 kW, a drying chamber with dimensions of 0.52 Â 0.52 Â 0.52 m, two 650 W far-infrared ceramic heaters (one ...
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... HA drying, air was heated by electrical heaters. The air temperature was controlled by a Proportional-Integral-Derivative (PID) controller. The heated air was then delivered to the drying chamber where the sample trays were placed in parallel with the air flow. Eighty percent of exhaust air was recycled by adjusting the No. 8 butterfly valve (see Fig. 1). Air velocity was controlled by controlling the rotation speed of the motor using a frequency inverter. In the case of HP drying, the dryer was changed to a closed system by closing the No. 8 butterfly valve and attaching a No. 10 cover. Humid air at the dryer exhaust was passed through the evaporator. The condensation of water vapour ...
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... the decrease in the moisture content of chopped garlic dried by HP-FIR was relatively faster than that of chopped garlic dried by HA or HP alone although the RH of the drying air for HP-FIR drying was similar to that for HA and HP drying, with the RH values being 14.0 ± 0.5%, 14.6 ± 0.5% and 13.7 ± 0.8% when the FIR power levels were 250, 350 and 450 W, respectively. A faster decrease in the moisture content of chopped garlic dried by HP-FIR, especially during the early period of drying when the moisture content of the sample was still high, was caused by energy in the form of electromagnetic waves obtained from the FIR being absorbed by the water molecules inside the product (Niamnuy et al., 2011). Thus, volumetric heating was generated inside the sample besides the heat transfer from the air to the sample surface by convection, causing a rapid increase in the internal product temperature to a level higher than the air drying temperature (Fig. 3). ...
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p class="Els-Abstract-text">Garlic is a natural source which has abundant organosulfur constituents. Garlic is divided into water-soluble organosulfur constituents mainly SAC (S-allylcystein), NAC (N-acetylcysteine) and oil soluble organosulfur constituents such as DATS (diallyl trisulfide), DADS (diallyl disulfide), DAS (diallyl sulfide). The aim...
Citations
... These converted thiosulfinates are rich in allicin and are also termed as healing components of garlic [8,9]. This allicin is converted into a variety of components such as allylsulfides and ajoenes etc., which impart intense aroma and flavor to garlic oleoresins [10]. ...
Oleoresins are major coloring and flavoring components of herbs and spices. Among spices, garlic is a major spice used widely in cuisines and other food formulations all around the world. Garlic oleoresins have a promising future as functional ingredient in food industries. Apart from conventional extraction methods, by using modern extraction techniques, a higher yield of oleoresins can be achieved without affecting their phytochemicals, antioxidants and other characteristics. In present research, 5 different extraction methods were used for extraction and characterization comparison. After cleaning, garlic bulbs were converted to powder and moisture was optimized to 12% prior to extraction. Among conventional extraction, different solvents were used and petroleum ether with the highest extraction efficiency was used for extraction comparison with other extraction methods. The highest extraction of garlic oleoresins (6.06%) was observed against solvent extraction. In case of phytochemicals, antioxidants and volatiles and non-volatiles characterization, extract obtained through supercritical fluid extraction (SCFE) was found best as compare to other extracts. SCF extract was further subjected to Fourier transformed infrared (FTIR) for structural analysis and gas chromatography with flame ionization detector (GC-FID) for fatty acids’ profiling. Different functional groups and total 13 fatty acids were detected in various concentrations (0.80–50.50%) in SCF extracted garlic oleoresins. All the data obtained was analyzed statistically. It was concluded that although SCF yielded slight lower quantity of garlic oleoresins (4.28%) but it was found most economical (due to chemicals and solvents free method) and best in terms of characterization and purity.
... Calculate mass transfer coefficient hm (m/s) by combining Formulas (13) and (14) [18,[37][38][39]: ...
This study investigates the impact of radio frequency (RF) heat treatment on heat and mass transfer during the hot air drying of jujube slices. Experiments were conducted at different drying stages, comparing single-hot air drying with hot air combined with RF treatment. Numerical models using COMSOL Multiphysics® were developed to simulate the process, and the results were compared to validate the models. The maximum difference between the simulated value of the center temperature and the experimental value was 6.9 °C, while the minimum difference was 0.1 °C. The maximum difference in average surface temperature was 1.7 °C, with a minimum of 0.3 °C. The determination coefficient (R2) between the simulated experimental values of HA and the early (E-HA + RF), middle (M-HA + RF), and later (L-HA + RF) groups was 0.964, 0.987, 0.961, and 0.977, respectively. The study demonstrates that RF treatment reduces drying time, enhances internal temperature, promotes consistent heat and mass transfer, and accelerates moisture diffusion in jujube slices. Furthermore, the later the RF treatment is applied, the greater the increase in internal temperature and the faster the decrease in moisture content. This research elucidates the mechanism by which RF heat treatment influences heat transfer in hot air-dried jujube slices.
... Also, T P is the temperature of the sample (K), σ is Stefan-Boltzmann constant (W/m 2 .K 4 ), and R t is the total thermal resistance (1/m 2 ) and is obtained as Eq. (7) [25,26]: ...
... (8). Where X = W Z , Y = L Z , and W and L are the width and length of the IR emitter, respectively, and Z is the distance from the IR emitter to the foam surface [25,26]: • The initial condition of heat transfer ...
In recent years the use of hybrid drying methods has been noticed because of the improvement of the dried products quality. The effect of infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on the quality properties of black raspberry pulp during foam mat drying was investigated in this study. According to the findings, increasing the IR power, (IR-CHA) had no effect on the moisture content, moisture ratio, or drying rate of the product; however, the effective moisture diffusion coefficient (Deff) was significantly increased. The effect of IR power on the physicochemical properties of black raspberry powder revealed that combining infrared with convective hot air (IR-CHA) improved the powder's flowability and total polyphenol content while decreasing its moisture content (p
... The initial content of allicin in dried garlic was 1.2 g/100 g d.w., similar to the range between 1.0 and 1.3 g/100 g d.w. They were obtained from dried garlic produced by hot air and heat pump drying (Thuwapanichayanan et al., 2014). Average across packaging material and storage temperature, the contents of allicin were higher in dried garlic packed in LDPE/ Nylon/LDPE and LDPE/AL/LDPE pouches and stored at 10 and 30 °C than those of samples packed in both LDPE/ Nylon/LDPE and LDPE/AL/LDPE pouches and kept at 50 °C. ...
Packing supplies and storage requirements significantly influence the value and stability of phenolic compounds in stored-dried garlic. This experiment aimed to evaluate and assess the performance of packing materials at various temperatures and storage times. Concentrations of allicin and primary phenolic acids packed in dried garlic low-density polyethylene/nylon/low-density polyethylene (LDPE/Nylon/LDPE) and low-density polyethylene/aluminium foil/low-density polyethylene (LDPE/AL/LDPE) pouches and kept at 10, 30 and 50 °C for 120 days were monitored by ultra-high-performance liquid chromatography (UPLC) techniques. The percentage of allicin retention ranged between 1.72 to 17.24% and 1.72 to 9.48% was observed in stored-dried garlic packed in LDPE/Nylon/LDPE and LDPE/AL/LDPE pouches, respectively. The first-order reaction found the kinetic of non-enzymatic browning in dried garlic packed in different packaging materials during storage. The Arrhenius calculation might be employed to characterize the temperature dependency of reaction kinetics. The activation energies for non-enzymatic browning were 1.67 and 14.04 kJ/mol for dried garlic packed in LDPE/Nylon/LPDE and LDPE/AL/LPDE pouches, respectively. The combination of LDPE/AL/LDPE pouch and storage temperature of 30 °C provided promising packaging materials and storage conditions to preserve the quality and stability of bioactive compounds in dried garlic.
... Applying infrared-assisted heat pump drying technology to dry garlic can significantly improve the drying rate and shorten the drying time, but this combined drying method makes the internal temperature of the treated sample increase, so it causes the loss of allicin in garlic (Thuwapanichayanan et al., 2014). It can be seen that drying time and drying temperature both can affect the ability of the treated samples to retain nutrients and flavor substances. ...
Powder-form meal is now a common type of meal replacement product for busy consumers. The flavor of such meals in dry powder form as replacement for conventional meals is an important quality indicator, which directly affects consumer preference. As expected, powder quality is closely related to the processing it undergoes. Therefore, it is necessary to carefully consider the process and processing technology used to produce high-quality powder-form meal replacement products. This article introduces the processing characteristics of powders for meal replacement, which vary due to differences in the properties of the raw materials used. This article also reviews the development of key processing technologies of powders for meal replacement, including drying, ultra-micro pulverization, and blending technologies. The application of these technologies has greatly improved the flavor quality of powder-form meal replacement. In addition, future trends in relevant powder technologies for meal replacement are discussed.
... Garlic did not exhibit a constant rate period of drying under the experimental conditions, instead exhibiting a falling rate period. The lack of a consistent rate period could be attributed to the fact that the product could not produce a constant flow of water for an extended period of time during the initial stages of drying [41]. ...
As part of improving energy efficiency and quality of dried product, a hybrid infrared dryer was constructed by combining infrared (IF) and hot-air heating (HAD) systems and can be used to dry fruits and vegetables. This hybrid drying system is composed of hot-air drying and infrared heating system and was tested by drying garlic slices (3 mm) at 0.7 m/s using three temperatures of 40, 50, and 60 °C and infrared heating intensity of 1500, 2000, and 3000 W/m². The Newton, Page, and Wang & Singh models were used to predict the moisture ratio (MR) and the results show that all the tested models exhibited MR prediction in garlic. The hybrid infrared dryer was efficient in energy consumption by conserving energy by 533–552% when compared with HAD drying system. Also, there was significant (p<0.05) improvement in rehydration capacity, allicin content and colour when compared with HAD and IF drying techniques. In effect, this hybrid dryer could provide a better drying alternative for industrial applications as it has the potential of saving energy and improving the quality of dried products.
... Allium sativum L. commonly known as garlic, is one of the most popular herbs used as a food ingredient or spice. It is also known for its medicinal and antibacterial characteristics (Dehghani et al., 2018;Haritha et al., 2014;Moravcevic et al., 2017;Nazari et al., 2019;Thuwapanichayanan et al., 2014;Ucak, 2019) and has been consumed since ancient times especially in the eastern countries (Aşik & Candog). Garlic essential oil (GEO) contains sulfur compounds such as alkylcysteine sulfoxide, alliin, isoalliin and methiin, while the crushing or chopping processes of the cells releases the alliinase enzyme which converts them into thiosulfinates. ...
... The main component of thiosulfinates is allicin, also identified as the healing component of garlic (Dehghani et al., 2018;Moravcevic et al., 2017). However, in the presence of heat or organic solvents allicin degrades to a variety of compounds, such as allylsulfides, vinyldithins and ajoenes (Thuwapanichayanan et al., 2014). Besides all the health promoting properties of garlic, its intensive aroma and characteristic flavor has probably restricted its wider application by consumers. ...
The health-promoting characteristics of garlic essential oil have been studied for many years. However, the intensive odor has restricted its consumption. The capability of β-cyclodextrin (β-CD) incorporation with sugar beet pectin was evaluated in the garlic oil encapsulation process. The highest encapsulation and production efficiencies were obtained for the samples with 3:6–1:2 and 1:6–1:2 of core:wall material and sugar beet pectin:β-CD ratios, respectively. The scanning electron microscopic images revealed some jags, and especially surface wrinkles on the surface of the samples. The differential scanning calorimetry results showed that the encapsulation process improved the thermal stability of garlic oil. Fourier-transform infrared spectroscopy spectrum showed that the garlic oil was physically entrapped in the β-CD cavity. Applying the sample with the highest level of sulfur content to a gastrointestinal tract model system and an acidic food environment and also studying the physicochemical and release behavior showed the potential of sugar beet pectin as a wall material for garlic essential oil in acidic systems.
... Multiple studies (Bozkir et al., 2019;Figiel, 2009;İlter et al., 2018;Younis et al., 2018;Thuwapanichayanan et al., 2014;Ruhanian and Movagharnejad, 2016;Ondro et al. 2017) considered different drying techniques, such as convective hot air, microwave drying, combined microwave convective drying, vacuum microwave drying, far infrared radiation drying assisted heat pump, combined drying. Amiri Chayjan et al. (2012) studied thin layer drying properties of garlic sheets under semi fluidized and fluidized bed conditions. ...
Vegetable drying is an energy consuming procedure despite the fact that it is the most efficient way to preserve agricultural products. This study investigates a new way to dry good quality garlic at lower cost. Thin garlic layer was submitted to free convection airflow at air drying temperature of 40 °C, 50 °C, and 60 °C. Using the slope method, effective diffusivity coefficient was determined at each drying temperature during the first and second falling drying rate periods. Considering the former, it increased with increasing temperature. In relation to latter, it decreased with the temperature increase. However, at low drying temperatures, process keeps on going to very low moisture content; and it develops to an asymptotic value at high temperatures, indicating that shrinking at high temperature prevents evaporation of some residual moisture. Considered separately, these temperatures do not reflect the conditions met in solar drying, since in solar systems, air temperature increases during the day with increasing solar radiation. Therefore, characterization of garlic drying by means of step temperature varying – the first hour of drying at 40 °C; the second hour of drying at 50 °C, and the remaining time of drying at 60 °C – might better correspond with conditions under solar drying and result in better understanding of the process.
... This result showed the superiority of IR-HA drying in slowing down the emission rate of the volatile oil of spice. Thuwapanichayanan et al. [34] also confirmed that IR-HA drying improves the maintenance of volatile oil in garlic. The main reason is that the resonance frequencies of water and volatile oil under IR are different. ...
The study aimed to investigate the effects of infrared radiation-hot air (IR-HA) drying on kinetic models and aroma quality of star anise (Illicium Verum). Different temperatures (60 °C, 70 °C, and 80 °C) of IR-HA drying treatments were conducted. Results showed that IR-HA drying increased the drying rates (DR) and the effective moisture diffusion coefficient (Deff). IR-HA drying decreased activation energy (Ea) effectively. The Ea value of the process decreased from 33.84 kJ·mol⁻¹ (HA drying) to 31.57 kJ·mol⁻¹ (IR-HA drying). Four thin-layer drying models were used for describing the drying process of star anises, and the Page’s model was the best for fitting the drying data. Besides, star anises processed by IR-HA drying were evaluated to present the higher richness of aroma, higher trans-anethole content, better surface color but worse appearance than the HA drying one. The retention of volatile oil (8.86%) and trans-anethole contents were the highest at 70 °C IR-HA drying. Furthermore, the richness of aroma, spice, wood, sweet, sour, and burnt smells presented significant correlations with the contents of volatile oil and characteristic, trans-anethole, α-bergamotene, linalool, limonene, and △3-carene respectively.
... Conventional hot air drying is a process of simultaneous heat and mass transfer followed by a change from the liquid phase to the vapor phase. In the case of convective drying of food products, long treatment times and attendant losses of functional and nutritional properties are major drawbacks (Thuwapanichayanan et al., 2014). For some foods, pre-treatment with osmotic dehydration has been used successfully to reduce the initial water content (N'Goran et al., 2012), to preserve texture and natural vegetable color (Chaguri et al., 2016), to inhibit enzymatic activity (Moreno et al., 2013), to improve retention of volatile aromas during drying (Heredia et al., 2012) and to shorten drying time (Costa Ribeiro et al., 2016). ...
The goal of this study was to determine optimal conditions for osmotic dehydration used as a pretreatment for facilitating subsequent convective drying of sliced garlic. The pre-dehydration was performed using three concentrations 10, 15 or 20% sodium chloride at different temperatures 25, 35 or 45°C and followed by convective drying at 50 or 60°C.the solution to garlic ratio was 1:4 (w/w).The period of pretreatment lasted for 180 min. The pretreatment conditions found optimal were 15% salt at 35°C, which produced a water loss of 41.57% and a solids gain of 9.52%.. Results showed that increasing of drying temperature shortened the drying time for garlic slices non-pretreated and pretreated.Subsequent drying process times were thus reduced by factors of 2.25 and 1.31 respectively at 50°C and 60°C.Effective moisture diffusivity (Deff) values of pretreated garlic slices are greater than nonpretreated during the drying at all two temperatures. Deff increased with drying temperature for both pretreated and non-pretreated garlic slices. Deff values of non-pretreated and pretreated garlic slices ranged 1.34•10-10 to 2.34•10-10 m2/sec and 2.72.10-10 at 4.29.10-10 m2/s , respectively. Activation energy (Ea) of non-pretreated and pretreated garlic slices were obtained 39.92kJ/mol and 27.63 kJ/mol, respectively. Osmotic dehydration thus appears to be an interesting option for food industries seeking mean of reducing product drying times.
