บทคัดย่องานวิจัย

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Effects of temperatures on browning and phenolic substances in preparatory drying of raw garlic bulb.

Katahira, M.; Motomura, Y.; Bekki, E.;

Nippon Shokuhin Kogyo Gakkaishi = Journal of the Japanese Society for Food Science and Technology Year: 1998 Vol: 45 Issue: 1 Pages: 10-15 Ref: 16 ref.

1998

บทคัดย่อ

Effects of temperatures on browning and phenolic substances in preparatory drying of raw garlic bulb.

Drying immediately after harvest is required to increase the quality of garlic bulbs during long-term storage. Heated air drying is an effective method, but the bulb browns if the air temperature is too high. Experiments were conducted to investigate the relationship between temperature and production of phenolic compounds relating to browning of the bulb. When the air temperature increased from 40 to 80 deg C, the rate of drying increased exponentially, but visible browning of the bulb was detected at more than or equal to 50 deg . Absorbance of the water-soluble fraction of garlic bulbs at 420 nm wavelength after drying at 50 deg was extremely high. The highest contents of phenolic substances in the water-soluble fraction of garlic bulbs were observed at more than or equal to 50 deg . Seven phenolic compounds were tentatively identified by gas chromatography, 4 of which decreased at temperatures of >60 deg .