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Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies

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Abstract

Garlic slices were dehydrated by convective drying (CD) and by a combined method consisting of convective pre-drying followed by vacuum-microwave finishing drying (CPD-VMFD). Drying of garlic using VMFD led to samples with high values of lightness and slightly lower values of the coordinates a* and b*. The treatment CPD-VMFD significantly decreased the drying time from 630 min for CD to 49 min and contributed to an important energy saving compared with CD (54.4–86.3 %). The total drying time was shorter when vacuum microwaves were introduced earlier and microwave power was higher. The highest temperature (114 °C) was found for samples pre-dried to a moisture content of 60 % and then dried at 360 W while showing the lowest energy consumption (98 ± 1 kJ g−1). In general, the total antioxidant capacity increased after drying of garlic slices; however, the content of total phenolic compounds showed the opposite trend, and thus other compounds, such as allicin, should be involved in the antioxidant capacity of dried garlic. Garlic slices were CP dried until 30 % of moisture content followed by VMFD at 240 or 360 W showed the best results in terms of energy consumption and antioxidant capacity.

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Abbreviations

a, n :

Function parameter (in kilograms per kilogram db)

CD:

Convective drying

CPD:

Convective pre-drying

db:

Dry basis

Ec :

Energy consumption in convective method (in kilojoules)

E VM :

Energy consumption in vacuum microwave drying (in kilojoules)

E′:

Specific energy consumption (in kilojoules per gram)

Es :

Energy savings (in percent)

exp:

Experimental data

fw:

Fresh weight

k, g :

Drying constants (in minutes)

m :

Mass (in grams)

M :

Moisture content (in kilograms per kilogram db)

M 0 :

Initial moisture content (in kilograms per kilogram db)

M e :

Moisture content at equilibrium (in kilograms per kilogram db)

MR:

Dimensionless moisture ratio

\( \overline{\mathrm{MR}} \) :

Mean dimensionless moisture ratio

N :

Power consumption (in kilowatts)

η m :

Efficiency of magnetrons

pre:

Predicted data

R 2 :

Coefficient of determination

RMSE:

Root mean square error

rpm:

Revolutions per minute

t :

Time (in minutes)

VM:

Vacuum microwave

VMFD:

Vacuum microwave finishing drying

wb:

Wet basis

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Acknowledgments

This work was supported by the Polish Ministry of Science and Higher Education under grant No. N312 031 32/2036. A.C.S. was funded by a grant of the Becas Faro Fellowship Programme from the Spanish Ministry of Education.

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Authors and Affiliations

  1. Agro-Food Technology Department, Food Quality and Safety Group, Miguel Hernández University, Carretera de Beniel, 03312, Orihuela, Alicante, Spain

    Ángel Calín-Sánchez & Ángel A. Carbonell-Barrachina

  2. Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630, Wrocław, Poland

    Adam Figiel & Marian Szarycz

  3. Department of Fruit and Vegetable Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630, Wrocław, Poland

    Aneta Wojdyło

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  1. Ángel Calín-Sánchez
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Correspondence to Ángel Calín-Sánchez.

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Calín-Sánchez, Á., Figiel, A., Wojdyło, A. et al. Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies. Food Bioprocess Technol 7, 398–408 (2014). https://doi.org/10.1007/s11947-013-1062-3

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