Absrtact: In order to optimize the optimum technological parameters of Microwave-hot air combined drying garlic granules, garlic granules were used as test materials, and drying rate, garlic content, sensory score, whiteness, rehydration ratio and comprehensive score were taken as indicators. The effects of different microwave power density and different hot air temperature on the drying characteristics and quality of garlic granules were compared and studied, and microwave power density and conversion point dry base water were used. L orthogonal experiment was designed to optimize the drying conditions of garlic granules by Microwave-hot air combined drying.
Key words: garlic microwave drying; hot air drying; Microwave-hot air combined drying; Allicin
Garlic is a bulb of Allium in Liliaceae. It is rich in carbohydrates, proteins, fats, dietary fibers, vitamins, minerals and a variety of amino acids and vitamins. It has the functions of preventing and curing cardiovascular diseases, lowering blood lipids, preventing mutation, antioxidant, anti-cancer, anti-asthma, bacteriostasis and regulating immunity. It has broad market prospects in the fields of food, cosmetics and medicine. Garlic is prone to germination and mildew during storage, which is one of the bottlenecks restricting the development of garlic industry. Drying garlic is one of the main forms of garlic processing, which is conducive to consumption, long-term storage and subsequent processing.
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