• Journal of Biosystems Engineering
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• v.30 no.1 s.108
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• pp.17-24
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• 2005

An efficient microbial control system was introduced into a garlic peeling system using pressurized water in order to improve the quality and the shelf-life of peeled garlic. High microbial density of the spoiled peeled garlic and the water used for peeling and washing indicated that an efficient microbial control system is necessary far the peeling system. Though Pseudomonas spp. and Penicillium spp. were closely related to the spoilage of peeled garlic, the spoilage of peeled garlic was thought to be caused mainly by nonspecific increase in microbial density. The shelf-life of the garlic peeled by pressurized water was longer than that of the garlic peeled by pressurized air, and the degree of damage had great effect on the shelf-life of peeled garlic. Ozonated water was effective in decreasing the microbial contamination and in increasing the shelf-life of peeled garlic. Based on the findings of the study, following improvements were made to the garlic peeling system using pressurized water; 1) the water circulation system was modified in order to completely separate the water for washing from the water for garlic peeling, 2) filtration and cooling equipments were introduced into the circulation system of the water for peeling, and 3) an ozone generator which could continuously supply ozonated water (dissolved ozone concentration of 0.4 ppm) was attached to the circulation system of the water for washing.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.940-946
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• 2007

In this study, raw whole garlic and peeled garlic were pickled in brine, to test for changes in flavor compounds by aging period. Changes in pH, acidity and hardness were measured, and a sensory evaluation performed. The pH of the peeled garlic Jangachi in brine decreased as the aging period increased. The acidity increased as pH decreased, and the hardness tended to decrease as the aging time increased. For the peeled garlic Jangachi in brine, 3,3-thiobis-l-propene, allyl methyl trisulfide, diallyl trisulfide, and dimethyl trisulfide increased as aging proceeded, but allyl methyl disulfide and diallyl disulfide tended to decrease. In the sensory evaluation, hardness decreased as the aging time increased. Therefore, the above flavor compounds are considered to be major components of the characterized flavor of pickled garlic. When the overall quality was compared between the whole garlic Jangachi and peeled garlic Jangachi in brine after 60 days, the peeled garlic Jangachi was deemed superior.

• Journal of Biosystems Engineering
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• v.26 no.3
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• pp.271-278
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• 2001

Many workers in the garlic peeling factory are separating the sound peeled garlics from the unpeeled and defective ones in a manual way. In order to reduce the seasonal labor requirement and operating cost, the mechanized garlic sorting system such as the vision-based garlic sorter should be developed. This study was conducted as one of basic studies on developing quality evaluation technique for peeled garlics, especially to developed the system for acquiring the whole surface images of garlics with a CCD camera. The following results were obtained from this study. 1. The belt-type garlic rotation system was devised to apply for the vision-based garlic sorter and was tested to decide the criteria of design and optimum conveying speed. 2. To evaluate the performance of the developed garlic rotation system, feeding rate and rotating rate were measured under the conditions of four experimental factors such as the inclined angle of rotating belt, the inclined angle of feeding belt, the height of plate arrays on feeding belt and the conveying speed of belts. And the capacity of the system according to mixture ratios of peeled garlics and unpeeled garlics was analyzed as a feasibility test. 3. For the inclined angle of rotating belt 20°and height of plate array on feeding belt 22㎜, the maximum rotating rate for garlic samples including unpeeled ones was 81.1% at the conveying speed of 4.2 garlic/sec. And under these condition, the maximum feeding rate was 85% at the inclined angle of feeding belt 6.5°. 4. The capacity of the developed garlic rotation system was almost constant regardless of mixture ratio of peeled garlics and unpeeled garlics and its range was 2.95∼3.92 garlic/sec. At the conveying speed of 4.2 garlic/sec, the capacity of the garlic rotation system was calculated ad 58∼64 kg/hr. 5. To improve performance of the garlic rotation system, it is recommended to develop a device to slide garlics into feeding belt.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.713-717
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• 1994

Effects of packing materials on the gas compositions in package of fresh peeled garlic (Allium sativum L.) were investigated. The fresh peeled garlics packed in $20,\;40,\;60\;{\mu}m$ LDPE and $30\;{\mu}m$ HDPE pouches were stored at $20^{\circ}C$, 76% RH. The variables including respiration characteristics, gas compositions, general appearance, and film permeabilities to $O_2$, $CO_2$ and $H_2O$ vapor were measured. A model was evaluated for the prediction of $O_2$ and $CO_2$ equilibrium concentrations inside packages and for the optimization of packaging parameters. Experimental and simulated gas composition results were found to be in good agreement. The $30\;{\mu}m$ HDPE pouch with 4% $O_2$ and 7.5%$CO_2$ equilibrium concentrations conferred the best appearance of peeled garlic, giving 6 days of storage life. As a result, MA seemed to have a beneficial effect on appearance of fresh peeled garlic, possibly due to reduced microbial activity.

• Journal of the Korean Applied Science and Technology
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• v.32 no.3
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• pp.377-385
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• 2015

This study was conducted to increase the shelf life of peeled-garlic by edible coating material such as carboxymethyl cellulose(CMC) with sodium benzoate, citric acid and lecithin. Peeled-garlic were stored in a storage chamber at $25^{\circ}C$ and were taken at regular intervals for analysis. The changes in weight loss, colour change, browning, decaying loss and texture of the coated samples with storage time were investigated in comparison with the uncoated samples to determine the delay in the deterioration time of the samples. The coatings contributed to a lower reduction in weight loss. The coatings decreased the browning and decaying loss loses in comparison to the uncoated peeled-garlic. It was possible to extend the storage period with lower weight loss until 32 days by coating peeled-garlic surfaces with emulsions containing CMC. It was found that the emulsion prepared using the mixture of lecithin, CMC, citric acid, sodium benzoate and water was suitable for the coating of peeled-garlic.

• Journal of Biosystems Engineering
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• v.29 no.3
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• pp.225-232
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• 2004

A new type of garlic peeling chamber has been developed which separates and peels garlic cloves using high-Pressure water Jets. The cylindrically-shaped chamber was fabricated with stainless steel plate and has a number of drilled holes, which function as solid-stream spray nozzles, on its interior wall. The chamber was divided into upper and lower section so that water can be applied at different pressures from each section. Three chambers of similar design were tested to evaluate their performances according to various pressure levels. The strongest correlation was observed between the pressure difference(lower-upper) and the proportion of unseparated and completely-peeled garlic cloves. Hanji-type garlic required higher or pressure difference to separate cloves from garlic bulbs than nanji-type garlic. On the other hand, protective leaves(skin) from the cloves were peeled more easily in case of hanji-type garlic. As a result of three consecutive peeling operations, the proportion of completely-peeled garlic cloves changed in the order of 80.1, 82.6, 84.1% in case of hanji-type, and 19.6, 29.1, 40.2% in case of nanji-type garlic.

• Journal of Biosystems Engineering
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• v.24 no.4
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• pp.325-334
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• 1999

The aim of this study was to present a groundwork for development of a sorting system of peeled garlics using machine vision. Images of various garlic samples such as sound, partially defective, discolored, rotten and un-peeled were obtained with a B/W machine vision system. Sorting factors which were based on normalized histogram and statistical analysis(STEPDISC Method) had good separability for various garlic samples. Bayes discriminant function and neural network sorting algorithms were developed with the sample images and were experimented on various garlic samples. It was showed that garlic samples could be classified by sorting algorithm with average sorting accuracies of 88.4% by Bayes discriminant function and 93.2% by neural network.

• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.185-193
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• 1994

Both the wet and dry types of garlic peeling machines are being presently used in domestic garlic processing factory, but the dry type is more popular than the wet type because of higher peeling efficiency. The peeling efficiency of these machines is estimated 50 to 80%, depending on the difference in garlic varieties, physical properties and moisture content of garlic samples. If the peeling time is increased in order to improve the peeling efficiency, the damage on the surface of peeled garlic and the consumption of electric power are also increased. This study was carried out to solve these problems in garlic peeling operation and to obtain the optimun design factor for the friction type separator. The results are summarized as follows : 1. The average friction coefficients of peeled and unpeeled garlic samples were 0.91 and 0.51. respectively, for the acrylic plate, and 0.96 and 0.51, respectively, for the stainless plate. 2. For the inclined acrylic pipe with the pipe length 90 cm, the inclined angle $39^{\circ}$ and the pipe diameter 45-55 mm, the falling time of peeled garlic samples was 0.2 sec, faster than unpeeled garlic samples. 3. For the inclined stainless pipe with the pipe length 90 cm, the inclined angle $34^{\circ}$, $39^{\circ}$ and the pipe diameter pipe 35 mm, the falling time of peeled garlic samples was 0.7 sec, slower than that with the pipe diameter 47mm. 4. The stainless pipe with the pipe length 80~90 cm, the inclined angle $39^{\circ}{\sim}40^{\circ}$ and the pipe diameter 40~50 mm was the most suitable as the material of friction pipe. 5. Experimental garlic peeling machine is composed of garlic sample feeding device, friction stainless pipe and hopper. The peeling efficiency was 81 to 96%, and the separating capacity, 600 gr/min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.994-1001
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• 2012

Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at $-18^{\circ}C$ or $2^{\circ}C$ for 30 days and at $20^{\circ}C$ for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at $2^{\circ}C$ significantly increased while those of peeled garlic were maintained during storage at $-18^{\circ}C$. Weight loss of peeled garlic during storage was greater at $-18^{\circ}C$ than at $2^{\circ}C$. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at $2^{\circ}C$ but were reduced at $-18^{\circ}C$. Total aerobic bacterial count of chopped garlic stored at $20^{\circ}C$ slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 ${\mu}mol/g$ and 190.52 ${\mu}mol/g$, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1998.12a
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• pp.444-449
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• 1998