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Novel (Cr,V)-ZrSiO4 jewel green pigments with near-infrared reflection performance were prepared at a low temperature of 900 °C. Effects of Cr/Si mole ratio on phase composition, microstructure, Vis–NIR reflection performance, optical properties and thermal stability were studied. The results show that with the increase of Cr/Si mole ratio from 0 to 0.4, the color of the pigment changes from blue to jewel green and then to dark green. When the Cr/Si mole ratio is 0.2, the (Cr,V)-ZrSiO4 jewel green pigment shows the best comprehensive properties, which has rendering performance (L* = 56.69, a* = −18.52, b* = −9.28), thermal stability, and near-infrared reflection performance. The properties especially excellent near-infrared reflection performance make it promising functional pigment in heat insulation. Resumen: Se prepararon nuevos pigmentos verde joya (Cr,V)-ZrSiO4 con rendimiento por reflejo en el infrarrojo cercano a una temperatura baja de 900 ̊C. Se estudiaron los efectos de la relación molar Cr/Si sobre la composición de fase, la microestructura, el rendimiento de reflexión Vis-NIR, las propiedades ópticas y la estabilidad térmica. Los resultados muestran que con el aumento de la relación molar Cr/Si de 0 a 0,4, el color del pigmento cambia de azul a verde joya y luego a verde oscuro. Cuando la relación molar Cr/Si es 0.2, el pigmento verde joya (Cr,V)-ZrSiO4 muestra las mejores propiedades integrales, que tiene rendimiento de renderizado (L* = 56.69, a* = -18.52, b* = -9.28), estabilidad térmica y rendimiento de reflexión en el infrarrojo cercano. Las propiedades especialmente excelente rendimiento de reflexión en el infrarrojo cercano lo convierten en un pigmento funcional prometedor en el aislamiento térmico.

This work aimed to determine the effect of freeze drying (FD), hot air drying (HD), vacuum drying (VD), and infrared hot air drying (IRD) on the quality of two key kinds of garlic varieties (white and purple garlic). The quality including colors, bioactive compounds, and antioxidant capacities of dried garlic slices were investigated. The highest whiteness of dried white and purple garlic was found in FD treatments with its values at 87.04 and 81.89, respectively. The higher active substances contents and antioxidant capacities was found in dried purple garlic slices compared to the white ones under the same drying methods. The allicin contents in FD and IRD treated purple garlic were 2.60 and 2.67 mg/g and the total phenolic in these two samples were 5.93 and 4.33 mg/g. Meanwhile, the highest DPPH, ABTS and FRAP (6.64, 2.85 and 5.70 mmol TE/g. DW) was found in the IRD treated purple samples. Principal component analysis revealed the higher allicin contents, total phenolic contents, and antioxidant capacities in purple garlic slices compared to the white one in different drying methods. These results suggested that dried purple garlic under IRD treatment is more suitable for drying industrials than white garlic.

The aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP) were investigated. The results indicated that less than 5.0% BGP addition did not affect the sensory properties of rye flour noodles. However, considering color, cooking quality, microstructure and textural properties, noodles fortified 2.0% or 3.0% were the most acceptable products among all prepared noodle samples. Therefore, black garlic can be used as a rich source of varieties of active compounds, i.e. natural antioxidants and dietary fiber, to reinforce new functional noodle products.