Effect of different drying techniques on the quality of garlic: a comparative study.

摘要

Various drying techniques for garlic cloves were compared in relation to moisture loss (ML), retention of volatile oils (VOR) and sensory quality scores (SQS/max. of 20). Hot air drying at 60 degrees C for 1 h led to 13.3% ML, 17.1/20 SQS and 60% VOR. Fluidized bed drying (FBD) at 55 degrees C for 2 h led to 17.1% ML, 14.2/20 SQS and 65% VOR. Microwave heating for 14 s resulted in 9.75% ML, 16.9/20 SQS and 75% VOR, whereas freeze drying led to 58.8% ML, 19.3/20 SOS and 98.7% VOR. Best results could be achieved by combining freeze drying with FBD.