Kantham krathiam phong doichai khruangtham haeng baepthat.
1984
Chiamchit Kutiam
The drying of garlic was investigated in a purpose-designed tray dryer, using recirculated hot air as the drying medium, in order to find the optimum conditions for further applications. Garlic cloves were either sliced and pretreated for 20 min. in sodium metabisulfite solution, or pretreated and then ground prior to drying at a constant temperature of 45, 55, 70 or 80C for 360 min. The sample was weighed periodically and the dried product was finely ground and kept in a tightly capped bottle. The drying rate, during the drying stage, decreased proportionately with the moisture content. Furthermore, comparison of the two types of wet garlic samples studied, thin sliced and finely ground, after drying under the same conditions, showed that the sliced garlic was the more preferable for practical purpose due to its ease of preparation. It was concluded, finally, from the physical appearance of the dried product, that the optimum drying temperature was 55C, yielding a dried product which was white in colour and remarkably rich in garlic flavor.
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