Determination of the optimal conditions for the drying of White garlic population of Hamedan for producing slice or powder
2004
Bayat, Fariba
Garlic slices (1.5, 2 and 3 mm) were soaked in 0 and 0.5% sodium metabisulphit solution for 20 minutes prior to drying at 50, 60 and 70 degree C. The effect of these parameters on drying rate and pyruvic acid, color and the changes of them during 6 months preservation were investigated. Drying rate increased with increasing drying temperature and reducing thickness, but was not affected by sulphite treatment. Drying curves showed that garlic drying occures at falling rate priod. Pyruvate loss and the browning of color increased with the increasing of drying temperature and decreasing thickness. Sulphiting reduced pyruvic acid content and inhibited browning. Drying of garlic at 50 and 60 degree C with 2 mm slices were the suitable conditions and 3 mm slices were suitable only for temperatures higher than 60 degree C. Two conditions i.e. Unsulphited, 2 mm garlic slices at 60 degree C and sulphited, 2 mm garlic slices at 50 degree C were compared with the three commercial garlic powders, results showed that these two treatments had got more favourite quality because of the more pyruvic acid content and less color. Preservation of these two specimens during 6 months showed that the changes between color and pyruvic acid of them werenot significant.
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