Journal of Food, Agriculture and Environment

Vol 9, Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of blanching on vacuum and shade drying of garlic (Allium sativum L.)


Djamel Fahloul 1*, Elarbi Ounissi 1, Samir Mezdour 2

Recieved Date: 2010-09-18, Accepted Date: 2011-01-20


The aim of this work was to study the effect of vapor blanching (3 min), temperature (55, 65, 75°C) and pressure (20, 40, 60 cm Hg) on the quality of garlic (Allium sativum) during vacuum and shade drying. Quality criteria was rehydration capacity and vitamin C. Moisture diffusivity coefficient and activation energy were calculated using Fick’s second law. Results showed that temperature is the most important variable. However, pressure has a less important effect during drying. Rehydration capacity increased with temperature increase and pressure decrease. Vitamin C was preserved with temperature and pressure decrease. Blanching decreased vitamin C and increased rehydration capacity. Shade drying showed interesting results with drying time around 3 days and a good preservation of product quality. Moisture diffusivity varied between 4.56 x 10-9 and 17.32 x 10-9 m/s for unblanched samples and between 5.48 x 10-9 and 18.33 x 10-9 m2/s for blanched ones. Moisture diffusivity increased with temperature and blanching. Activation energy of unblanched garlic varied from 28.15 to 47.13 KJ/mol and from 28.94 to 49.63 KJ/mol for blanched garlic.


Garlic, blanching, vacuum drying, shade drying, moisture diffusivity, vitamin C, rehydration capacity

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 177-181

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