Evaluation of pulsed vacuum drying efficiency and quality of garlic sprout based on infrared radiation heating and electronic panel conduction heating

In view of the problems of short storage periods, high cost, and high energy consumption in low-temperature storage and controlled atmospheric storage of garlic sprouts, pulsed vacuum drying (PVD) technology was applied in this study for improving the commodity value and reducing the storage cost of garlic sprouts. The drying characteristics and quality attributes of garlic sprouts at different temperatures (65, 70, and 75 degrees C) and pulsing ratios (2:4, 3:4, 4:4, 3:2, and 3:6) based on the different heating techniques of infrared radiation (FIR-PVD) and electronic panel conduction (EPC-PVD) were investigated. The results showed that EPC-PVD shortened drying time by 11.45-24.94% compared with FIR-PVD, while FIR-PVD achieved better quality in terms of color and allicin retention as compared with EPC-PVD. Prolonging the vacuum duration and reducing the atmospheric pressure duration were helpful in the formation of porous structures, thus obtaining a faster drying rate and better product quality. The Weibull model could precisely describe the drying kinetics of garlic sprouts. FIR-PVD at 75 degrees C and 3:4 was recommended as the most suitable drying condition due to the highest comprehensive score (0.7856) considering drying time and product quality. The findings provide a new idea for low carbon high-quality storage of garlic sprouts.