Showing results for Sonication
Selorm Akaba
Dr.Selorm Akaba
(Original Title: Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics)
Author(s): Raphael N. Alolga, Richard Osae, Gloria Essilfie, Firibu Kwasi Saalia, Selorm Akaba, Fadzai Chikari
Published on: May 31, 2021
Research themes: #Innovation
Keywords: #Sonication
Abstract: This study explores three methods to enhance the quality of Ghanaian garlic before drying: basic ultrasound [sonication (US)], ultrasound with a soaking solution [osmosonication (US + OD)], and vacuum with ultrasound and soaking [vacuum-assisted osmosonication (V + US + OD)]. We looked at how these methods affect garlic’s antioxidants, phenolic and flavonoid content, enzyme activity, rehydration, drying time, energy use, and chemical makeup. The vacuum with ultrasound and soaking method was the best, improving most quality measures, shortening drying time, and saving energy. This method also preserved the garlic’s chemical integrity and had the highest allicin content. Overall, the results ranked the methods as V + US + OD > US + OD > US.…View details

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