Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance

Yannan Chen; Meng Li; Thasmi Shashikala Kumari Dharmasiri; Xiangyun Song; Feng Liu; Xiao Wang

doi:10.1016/j.foodchem.2019.125625

Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance

Food Chem. 2020 Feb 15:306:125625. doi: 10.1016/j.foodchem.2019.125625. Epub 2019 Sep 30.

Authors

Yannan Chen¹, Meng Li², Thasmi Shashikala Kumari Dharmasiri³, Xiangyun Song⁴, Feng Liu⁴, Xiao Wang⁵

Affiliations

¹ Key Laboratory of TCM Quality Control Technology, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 270018, China.
² College of Food Science and Engineering, Shandong Agricultural University, Tai'an 270018, China.
³ Faculty of Science, University of Ruhuna, Matara 81000, Sri Lanka.
⁴ Key Laboratory of TCM Quality Control Technology, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
⁵ Key Laboratory of TCM Quality Control Technology, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 270018, China. Electronic address: wangx@sdas.org.

PMID: 31606635
DOI: 10.1016/j.foodchem.2019.125625

Abstract

A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give high quality products was developed. Garlic slices were dried at 60 °C using four methods: ultrasonic-assisted vacuum drying (USVD), vacuum drying (VD), ultrasonic-assisted drying (USD), and convective drying (CD, the control with no vacuum or ultrasonic applied). Drying kinetics, water-content changes, and properties of the garlic slices were assessed. Univariate linear and partial-least-squares regression models were used to predict the properties from low-field nuclear magnetic resonance parameters. USVD gave the shortest drying time (180 min less than CD) and provided a better garlic color and texture, and allicin retention rate than the other methods. Higher correlations between low-field nuclear magnetic resonance parameters and quality properties were found by partial-least-squares regression (PLSR) than by univariate analysis, with the analysis results being credible. Overall, ultrasonic-assisted vacuum drying produced high-quality products with its properties predicted well by low-field nuclear magnetic resonance.

Keywords: Dehydration; Garlic slices; LF-NMR; PLSR; Ultrasound; Vacuum.

MeSH terms

Color
Desiccation / methods*
Garlic / chemistry*
Kinetics
Magnetic Resonance Spectroscopy
Ultrasonics*
Vacuum