African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 973

Full Length Research Paper

Modeling pre-treatments effect on drying kinetics of garlic (Allium sativum L.) slices in a convective hot air dryer

Abano, E. E.1,4*, Ma H.1,2,3, Qu W.1 and Teye E.4
  1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. 2Jiangsu Provincial Research Center of Bio-process and Separation Engineering of Agric-products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. 3School of Food and Biological Engineering, Henan University of Science and Technology, 48 Xiyuan Road, Luoyang 471003, China. 4Agricultural Engineering Department, University of Cape Coast, Cape Coast, Ghana.  
Email: [email protected]

  •  Accepted: 25 May 2011
  •  Published: 31 July 2011



The study investigated the effect of different pretreatments such as citric-acid (CA), potassium-metabisulphite (KMS), and ethylenediamine-tetraacetic acid (EDTA) on the drying kinetics, allicin and colour of garlic slices in a convective hot-air dryer at temperatures of 45, 50 and 55°C. The allicin content of the fresh garlic slices compared with the dried slices increased non-linearly with increase in temperature from 8.6 to 23.5, 13.3 to 22.4, 11.9 to 23.4 and 12.3 to 24.1 µg/ml for the control, CA, KMS, and EDTA samples, respectively. The drying characteristics were evaluated against Page et al. (1949) mathematical models on the basis of the coefficient of determination (R2), reduced chi-square  , and root mean square error (RMSE). The drying characteristics of garlic slices of the control were best described by the Midilli et al. (2002) model whilst the CA, KMS, and EDTA pretreated samples were best described by the Henderson and Pabis (2006) model within the confines of the experiments. The colour of the fresh and dried garlic slices were measured in Hunter parameters. The KMS pretreated samples showed greatest brightness (85.95) and least redness (1.36) in colour at 50°C and 45, respectively compared with the fresh, whereas the EDTA pretreated samples were yellower (17.43) at 45°C.


Key words: Garlic slices, drying models, pre-treatments, allicin content, colour.