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Drying Technology
An International Journal
Volume 27, 2009 - Issue 3
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Original Articles

Drying Kinetics and Allicin Potential in Garlic Slices during Different Methods of Drying

Mohammad Shafiur Rahman Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, OmanCorrespondence[email protected]
,
Qassim Humoud Al-Shamsi Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Oman
,
Gunnar B. Bengtsson Matforsk AS, Nofima Food, Aas, Norway
,
Shyam S. Sablani Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
&
Ahmed Al-Alawi Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Oman
Pages 467-477 | Published online: 25 Feb 2009

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Lalita Pal, S. K. Giri, D. Mohapatra, M. K. Tripathi & Adinath Kate. (2023) Mass transfer parameters and quality characteristics of aonla slices under refractance window drying. Drying Technology 0:0, pages 1-14.
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Faye M. A. Langston, Geoff R. Nash & John R. Bows. (2023) The retention and bioavailability of phytochemicals in the manufacturing of baked snacks. Critical Reviews in Food Science and Nutrition 63:14, pages 2141-2177.
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Hao Gong, Tao Wang, Yu Hua, Wei-Dong Wang, Cong Shi, Hai-Xu Xu, Lu-Lu Li, Dan-Ping Zhang, Yue-E Sun & Nan-Nan Yu. (2022) Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder. CyTA - Journal of Food 20:1, pages 111-119.
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Safa Karaman, Omer Said Toker, Mustafa Çam, Mehmet Hayta, Mahmut Doğan & Ahmed Kayacier. (2014) Bioactive and Physicochemical Properties of Persimmon as Affected by Drying Methods. Drying Technology 32:3, pages 258-267.
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Amani Salim Al-Rawahi, Mohammad Shafiur Rahman, Nejib Guizani & Musthafa Mohammad Essa. (2013) Chemical Composition, Water Sorption Isotherm, and Phenolic Contents in Fresh and Dried Pomegranate Peels. Drying Technology 31:3, pages 257-263.
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R.S. Aware & B.N. Thorat. (2011) Garlic Under Various Drying Study and Its Impact on Allicin Retention. Drying Technology 29:13, pages 1510-1518.
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Michael Bantle & Trygve Magne Eikevik. (2011) Parametric Study of High-Intensity Ultrasound in the Atmospheric Freeze Drying of Peas. Drying Technology 29:10, pages 1230-1239.
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ShyamS. Sablani, PrestonK. Andrews, NealM. Davies, Thomas Walters, Hector Saez & Luis Bastarrachea. (2011) Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries. Drying Technology 29:2, pages 205-216.
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Min Zhang, Hao Jiang & Rui-Xin Lim. (2010) Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations. Drying Technology 28:11, pages 1307-1316.
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Articles from other publishers (29)

Santanu Malakar, Priyanka Dhurve & Vinkel Kumar Arora. (2022) Modeling and optimization of osmo‐sonicated dehydration of garlic slices in a novel infrared dryer using artificial neural network and response surface methodology. Journal of Food Process Engineering 46:6.
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Heri Septya Kusuma, Ganing Irbah Al Lantip, Xenna Mutiara & Munawar Iqbal. (2023) Evaluation of Mini Bibliometric Analysis, Moisture Ratio, Drying Kinetics, and Effective Moisture Diffusivity in the Drying Process of Clove Leaves using Microwave-Assisted Drying. Applied Food Research 3:1, pages 100304.
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Walid Abdesselem, Mohamed Hemis & Vijaya Raghavan. (2022) Experimental study of drying garlic slices (Allium sativum L.) using a fluidized-bed dryer. Heat and Mass Transfer 59:2, pages 229-237.
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Prinya Wongsa, Prakash Bhuyar, Krittiya Tongkoom, Wolfram Spreer & Joachim Müller. (2022) Influence of hot-air drying methods on the phenolic compounds/allicin content, antioxidant activity and α-amylase/α-glucosidase inhibition of garlic (Allium sativum L.). European Food Research and Technology 249:2, pages 523-535.
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Najmun Nahar, Seyashree Hazra, Utpal Raychaudhuri & Sunita Adhikari (Nee Pramanik). (2022) Effect of different drying methods on drying kinetics, modeling, energy‐economic, texture profile, color, and antioxidant of lotus rhizomes ( Nelumbo nucifera ) . Journal of Food Processing and Preservation 46:10.
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Prasanta Majumder, Abhijit Sinha, Rajat Gupta & Shyam S. Sablani. (2021) Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. Food and Bioprocess Technology 14:6, pages 1028-1054.
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Weipeng Zhang, Chang Chen, Zhongli Pan & Zhian Zheng. (2021) Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes. Foods 10:5, pages 992.
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Xiaodong Miao, Yang Tao, Yaning Shi, Chung Lim Law, Yongbin Han, Dandan Li, Guangjie Xie & Yi Xu. (2020) Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices. Food and Bioproducts Processing 122, pages 1-12.
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Yannan Chen, Meng Li, Thasmi Shashikala Kumari Dharmasiri, Xiangyun Song, Feng Liu & Xiao Wang. (2020) Novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices and predicting the quality properties by low field nuclear magnetic resonance. Food Chemistry 306, pages 125625.
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G.T. Gündüz, A. Korkmaz, Z. Öztürk & I. Emenli. (2020) Fungal microflora in dried persimmon fruits. Quality Assurance and Safety of Crops & Foods 12:1, pages 50-56.
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Werner Mühlbauer & Joachim Müller. 2020. Drying Atlas. Drying Atlas 219 225 .
Demet YILDIZ TURGUT & Arzu BAYIR YEĞİN. (2019) Kamkat Tozunun Fizikokimyasal Özellikleri Üzerine Kurutma Uygulamalarının EtkisiEffect of different drying treatments on the physicochemical properties of kumquat powders. Harran Tarım ve Gıda Bilimleri Dergisi 23:4, pages 477-488.
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Yabin Feng, Cunshan Zhou, Abu ElGasim A. Yagoub, Yanhui Sun, Patrick Owusu-Ansah, Xiaojie Yu, Xule Wang, Xin Xu, Jin Zhang & Zifei Ren. (2019) Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment. LWT 116, pages 108577.
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Liliane de Souza Pires, Katieli Martins Todisco, Natália Soares Janzantti & Maria Aparecida Mauro. (2019) Black garlic: Effects of the processing on the kinetics of browning and moisture transfer and on antioxidant properties. Journal of Food Processing and Preservation 43:10.
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M. DoganturkE. DemirayO. GursoyY. Yilmaz. (2019) Kinetics of allicin potential loss in garlic slices during convective drying. Quality Assurance and Safety of Crops & Foods 11:3, pages 211-220.
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Yabin Feng, Bengang Wu, Xiaojie Yu, Abu ElGasim A. Yagoub, Frederick Sarpong & Cunshan Zhou. (2018) Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices. Food Chemistry 266, pages 309-316.
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Yang Tao, Jinglin Zhang, Sirui Jiang, Yiqun Xu, Pau-Loke Show, Yongbin Han, Xiaosong Ye & Mingru Ye. (2018) Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation. Journal of Food Engineering 235, pages 79-88.
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Yucen Xie, Zhenjiang Gao, Yanhong Liu & Hongwei Xiao. (2017) Pulsed vacuum drying of rhizoma dioscoreae slices. LWT 80, pages 237-249.
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Fatih Mehmet Yılmaz, Sultan Yüksekkaya, Hasan Vardin & Mehmet Karaaslan. (2017) The effects of drying conditions on moisture transfer and quality of pomegranate fruit leather (pestil). Journal of the Saudi Society of Agricultural Sciences 16:1, pages 33-40.
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Marie Céleste Karam, Jeremy Petit, David Zimmer, Elie Baudelaire Djantou & Joël Scher. (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering 188, pages 32-49.
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Apisada Ket-on, Natkritta Pongmongkol, Anongnat Somwangthanaroj, Theeranun Janjarasskul & Kanitha Tananuwong. (2016) Properties and storage stability of whey protein edible film with spice powders. Journal of Food Science and Technology 53:7, pages 2933-2942.
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Anna Michalska & Grzegorz Łysiak. (2015) Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products. International Journal of Molecular Sciences 16:8, pages 18642-18663.
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Ratiya Thuwapanichayanan, Somkiat Prachayawarakorn & Somchart Soponronnarit. (2014) Heat and moisture transport behaviour and quality of chopped garlic undergoing different drying methods. Journal of Food Engineering 136, pages 34-41.
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G. C. Rodríguez-Jimenes, D. E. Páramo-Calderón, H. A. Wall-Martínez, V. J. Robles-Olvera, G. Valerio-Alfaro & M. A. García-Alvarado. (2014) Effect of Process Variables on Spray-Dried Garlic Juice Quality Evaluated by Multivariate Statistic. Food and Bioprocess Technology 7:8, pages 2434-2442.
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Felipe Richter Reis. 2014. Vacuum Drying for Extending Food Shelf-Life. Vacuum Drying for Extending Food Shelf-Life 39 72 .
H. Jiang, M. Zhang & B. Adhikari. 2013. Handbook of Food Powders. Handbook of Food Powders 532 552 .
H.-W. XIAO, X.-D. YAO, H. LIN, W.-X. YANG, J.-S. MENG & Z.-J. GAO. (2012) EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES. Journal of Food Process Engineering 35:3, pages 370-390.
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LOUISE EMY KUROZAWA, PATRÍCIA MOREIRA AZOUBEL, FERNANDA ELIZABETH XIDIEH MURR & KIL JIN PARK. (2011) DRYING KINETIC OF FRESH AND OSMOTICALLY DEHYDRATED MUSHROOM ( AGARICUS BLAZEI ) . Journal of Food Process Engineering 35:2, pages 295-313.
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Eric Block. 2009. Garlic and Other Alliums: The Lore and the Science. Garlic and Other Alliums: The Lore and the Science 331 394 .

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