Tag Archives: garlic

1259–1266 A. Aboltins and J. Palabinskis
Studies of vegetable drying process in infrared film dryer
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Studies of vegetable drying process in infrared film dryer

A. Aboltins and J. Palabinskis*

Latvia University of Agriculture, Institute of Agricultural Machinery, Cakstes blvd.5, Jelgava, LV – 3001, Latvia
*Correspondence: janis.palabinskis@llu.lv

Abstract:

The research work analyzes the two fresh vegetable (carrot and garlic slices) drying process in the infrared film dryer. The energy of infrared radiation penetrates through the material and is  converted into heat, and the temperature gradient within the product is reduced in a short period of time. Infrared drying takes place at low temperatures (up to 35 °C) and it helps keep the  maximum product quality and natural color. The vegetable drying rate significantly differs  depending on the location of the products in relation to the infrared film and product location at the air inlet and outlet. With dried products in 3 parallel shelves the most rapid removal of moisture occurs in the lower shelf (close to the air inlet and film) and the top shelf (close to the air outlet and film). This difference compared to the middle shelf reaches 10–15%. Using the experimental data and multivariate analysis it has been found that the product moisture removal depends on its placement (at the heating film and air inlet, outlet) and the drying time.

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821-824 R. Vokk, E. Tedersoo, T. Lõugas, K. Valgma and J. Rosend
Comparative study on anti-oxidant activity of garlic grown in different regions
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Comparative study on anti-oxidant activity of garlic grown in different regions

R. Vokk*, E. Tedersoo, T. Lõugas, K. Valgma and J. Rosend

Department of Food Processing, Tallinn University of Technology, Ehitajate tee ⁵, Tallinn, EE¹⁹0⁸⁶, Estonia; *Correspondence: raivo.vokk@ttu.ee

Abstract:

Currently reliance on natural products such as garlic and other vegetables is gaining popularity to combat various physiological threats including oxidative stress, cardiovascular complexities, cancer insurgence, and immune dysfunction. Garlic (Allium sativum L.) holds a unique position in history, belongs as a natural ingredient to different cuisines and was recognized for its therapeutic potential. Extensive research work has been carried out on the health promoting properties of garlic, often referred to its sulfur containing metabolites i.e. allicin and its derivatives. The aim of the present study was to compare garlic originated from different parts of the world (Chinese, Spanish, Lithuanian etc) on the basis of their anti-oxidant activity to evaluate their potential for different applications. As a result distinctive differences have been found in anti-oxidant activity of different garlic varieties. Garlic grown in Estonia possessed the highest antioxidant activity among the raw varieties. Black garlic has remarkable higher anti-oxidant content in comparison with other garlic samples.

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