Studies on Drying Characteristics and Qualitative Evaluation of Garlic Under Different Drying Conditions

Abstract

Garlic is a semi~pe~ishable vegetable spice and nearl~ 30°ro of thc crop is \~·astcd due _to. resp1rat10n and microbiological spoilage during storage. 1 hrough garhc IS produced abundantly and consumed as such. liulc efforts have so far been made to produce dehydrated garlic and garlic powdt:r. The present study was undertaken to drying characteristics and quality of garlic under different drying conditions. The proper drying techniques arc the most important aspect of fruits and vegetables preservation. The use of solar dr\Cr helps not only to reduce losses and improves the qualil} of product but ;lso helps in conserving the convectional energ) sources. A greenhouse t}pe solar dryer was used to conduct the experiments and develop the dehydrated garlic slices so as to enhance the availability of garlic slices during off season. In the present study, fresh garlic slices were pretreated in two ways (i) KMS treated samples (ii) NaCI treated samples (ratio of water I :4 w/w) and untreated garlic slices were also dried as control samples. The slices were dried at different thicknesses of3.0 mm. 4.5 mm. and 6.0 mm under greenhouse type solar df}er and in open sun. Physico-chemical analysis i. e. moisture content. moisture ratio, drying rate. ascorbic acid, acidity, total sugar. reducing sugar. colour. and pungency were e\'aluated during the experiment. Experiments \\Cre also conducted to study the effect of drying conditions on sensor) qualit) and rehydration characteristics. It was found that total drying time decreased m drying air temperature at 51.63°C under greenhouse type solar df}•er condition. Major drying took place in falling rate period. The average drying ralc increased with increase in temperature and decrease with time and thickness. Chemically treated samples dried under greenhouse type solar dryer took lesser time than untreated samples. It was obser\'ed that total moisture loss increased with increase in drying temperature. The rehydration ratio for dch)drated garlic increased under greenhouse t) pe solar dryer as compared to open sun drying The product quality was found to be more acceptable m case of 3.0 mm thickne!.is, KMS treated samples dried under greenhouse type solar df}cr Key K'Ords: Colour. garlic, greenhouse type solar df}·er, open sun. dehydration ratio. organoleptic score, treatments