Black garlic: Effects of the processing on the kinetics of browning and moisture transfer and on antioxidant properties
| Autor: | Maria Aparecida Mauro, Liliane de Souza Pires, Natália Soares Janzantti, Katieli Martins Todisco |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Work (thermodynamics) Antioxidant Chemistry General Chemical Engineering medicine.medical_treatment Kinetics Humidity 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences 0404 agricultural biotechnology 010608 biotechnology Mass transfer medicine Browning Relative humidity Food science Water content Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 43 |
| ISSN: | 1745-4549 0145-8892 |
| DOI: | 10.1111/jfpp.14133 |
| Popis: | This work aimed to investigate the effects of temperature and relative humidity on the moisture transfer kinetics and browning during black garlic processing. The final product quality was also evaluated based on the total phenolic compounds (TPC) content and antioxidant activity (AA). Garlic bulbs were stored in a temperature and humidity controlled room in NaCl and KCl saturated solutions at 65, 72.5, and 80°C for several days. The diffusion equation that considered external resistance was able to represent the mass transfer kinetics well. The browning kinetics was modeled according to a zero‐order reaction. Black garlic of a suitable color (L*≅10) was obtained in short time periods of 5 days at 80°C, 8 days at 72.5°C and 15 days at 65°C with the water content nearly 42% (NaCl) and 45.5% (KCl), also permitted some formation of TCP compounds and an increasing in AA. PRACTICAL APPLICATIONS: Despite a number of works concerning the production of black garlic, literature remains somewhat empirical and, because of this, there is a lack of mathematical models describing this process. Black garlic processing is in general carried out under a controlled high‐temperature and relative humidity for a long time period. This is, therefore, an energy intensive process. However, as demonstrated in this study, if the operation variables are properly chosen, it is possible to reduce the processing time and, thus, the energy expenditure. Therefore, the present results are useful for the process design and manufacturing of black garlic. |
| Databáze: | OpenAIRE |
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