Comparative study of garlic powder processing by heated air and dehumidifier heat pump drier
2004
Rungkan Boonnattakorn(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology) | Singhanat Phoungchandang(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology) | Borwonsuk Leenanoon(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology) | Sarote Khajarern(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology) | Jowaman Khajarern(Khon Kaen University, Khon Kaen (Thailand). Faculty of Technology. Dept. of Food Technology)
Desorption isotherms for garlic slice with 2 mm. thickness, conventional drying in heated air, have been measured and fitted by the Modified Oswin equation. The conventional heated air and dehumidifier heat pump drying curves for slice garlic were determined and fitted by the Lewis model, Henderson and Perry model and Modified Page model. The Modified Page model was found most effective, probably due to the addition of n constant in the model which related to the relative humidity of heated air and influenced the drying rate. The drying constant, K in Modified Page model, was fitted to drying temperatures by the Arrhenius equation. Dehumidifier heat pump drier provided short drying time, retained higher active ingredient both Allicin and total thiosulfinate content. The color of drier garlic were closed to fresh garlic because of less total color difference (delta E*) than the conventional heated air drier.
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Эту запись предоставил Kasetsart University