Humidity Control Technology In Black Garlic Processing

Black garlic is made from garlic as raw material and processed through long-time high temperature and high humidity conditions.It eliminates the original spicy taste and garlic odor of garlic.It has soft texture,rich aroma,sweet and sour taste,and medicinal and health care.value.During the processing of black garlic,the humidity of the drying oven is the core element,which has a certain influence on the quality of black garlic.In this experiment,the humidity control of the black garlic processing was carried out under the three temperature conditions of 70?,80?and 90?.Through the change rule of water activity during the processing of black garlic,the variation law of equilibrium humidity was inferred,and the humidity control model under different temperatures was established and verified.At the same time,the reducing sugar and browning degree in the process of black garlic were determined.The effect of humidity control on the quality of black garlic is obtained.The main conclusions are as follows:1.The change rule of water activity of black garlic in the black garlic processing.According to the change rule of water activity,the change rule of equilibrium relative humidity is calculated,and the humidity control model at different temperatures is established according to the humidification amount and verified:(1)By fitting the variation of water activity in the processing process of black garlic at70?,the humidity control of the black garlic processing is carried out,and the number of days per kilogram of material per cubic meter of volume per unit of humidification is determined by the number of days(x).(y)is the independent variable and the formula for the humidification model is:y=-0.0022x~2+0.0638x-0.0487(R~2=0.9181)and verified.(2)By fitting the change rule of water activity in the processing of black garlic at 80?,the humidity control of the black garlic processing is carried out,and the required amount of moisture per kilogram per cubic meter of material is determined by the number of days(x).As an independent variable,the formula for the humidification model is:y=-0.006x~2+0.1275x-0.0869(R~2=0.9401)and verified.(3)By fitting the variation of water activity in the processing process of black garlic at90?,the humidity control of the black garlic processing is carried out,and the required amount of moisture per kilogram per cubic meter of material is determined by the number of days(x).As an independent variable,the formula for the humidification model is:y=-0.0089x~2+0.1386x-0.0456(R~2=0.9133)and verified.3.The effect on the quality of black garlic under humidity control conditions:It is known from the sensory score that the quality of black garlic processed according to the humidification model at different temperatures: 80 ? is the best quality,followed by 70 ?,90 ?...