• Journal of Biosystems Engineering
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• 제30권1호
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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.

• 한국식품조리과학회지
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• 제23권6호
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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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• 제26권3호
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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.

• 한국식품과학회지
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• 제26권6호
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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.

• 한국응용과학기술학회지
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• 제32권3호
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• pp.377-385
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• 2015

가식성 코팅물질의 하나인 carboxymethyl cellulose(CMC)을 주원료로 하여 CMC 혼합 코팅용액(Carboxymethyl cellulose + sodium benzoate + citric acid + lecithin)을 제조한 후 저장 기간에 따른 박피 마늘의 품질변화를 분석하였다. 각 농도에 따른 CMC 코팅 처리구의 경우 사용된 CMC의 농도가 높을수록 중량변화가 적게 나타났다. 저장기간에 따른 박피마늘의 색도 및 갈변화 현상은 CMC혼합 코팅처리구의 경우 L값의 변화는 대조구와는 큰 차이가 나타나지 않았으나 b값의 변화는 저장기간이 길어질수록 대조구와는 뚜렷한 차이를 나타내었고, 이러한 결과는 대조구가 저장기간 1주 이후부터는 급격한 갈변화 현상을 통해 상품적 가치를 손실되고 있는 결과와 일치하는 것을 알 수 있었다. 혼합 코팅용액에 의해 처리된 박피 마늘의 경도는 저장기간 4주까지 초기 박피마늘의 경도 측정값에 비해 최대 26.4 %, 최소11.7 %의 감소치를 보였으며, 저장기간에 따른 박피마늘의 부패율은 혼합 코팅용액으로 처리한 박피 마늘의 경우 큰 변화 없이 4주까지 20%내외의 부패율을 나타냈다.

• Journal of Biosystems Engineering
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• 제29권3호
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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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• 제24권4호
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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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• 제19권3호
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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.

• 한국식품영양과학회지
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• 제41권7호
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• pp.994-1001
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• 2012

시중에 유통되고 있는 전처리 가공된 마늘의 저장 중 품질 특성 변화를 알아보고자 깐 마늘과 다진 마늘을 구입하여 냉장($2^{\circ}C$), 냉동($-18^{\circ}C$) 온도에서 30일간 저장하면서 품질 특성을 조사하였다. 또한 다진 마늘은 상온($20^{\circ}C$)에서 3일간 품질 특성 조사를 실시하였다. 깐 마늘과 다진 마늘의 색도는 저장기간이 경과할수록 L값은 감소하고 a, b값은 증가하여 갈변화가 진전됨을 나타내었다. 깐 마늘의 중량감모율은 저장기간에 따라 유의하게 증가하였으며, 냉동저장구의 증가율이 냉장저장구에 비해 높았다. 부패율과 맹아율은 냉동저장구에서는 거의 발생하지 않았으며 냉장저장구는 유의하게 증가하였다. 깐 마늘의 경도는 냉동에 의해 급속히 감소하였으나, 냉장 및 냉동온도에서 저장기간에 따른 차이는 없었다. 냉동저장 한 깐 마늘과 다진 마늘의 드립로스 또한 저장기간 경과에 따른 유의한 변화를 보이지 않았다. 냉장저장 한 깐 마늘과 다진 마늘의 총 세균수는 저장기간에 따른 유의한 변화를 보이지 않았으며, 냉동저장의 경우에는 감소하는 경향을 보였다. 반면 상온저장 한 다진 마늘의 총 세균수는 서서히 증가하는 경향을 보였다. 마늘의 풍미 성분 지표인 pyruvic acid는 다진 마늘의 저장 전 함량이 깐 마늘보다 높았다. 저장기간 동안 깐 마늘의 pyruvic acid는 증가하였으며 다진 마늘은 감소하는 것으로 나타났으며, 냉장저장이 냉동저장보다 변화폭이 더욱 크게 나타났다. 위의 실험결과 전처리 가공 형태 및 저장온도가 저장기간 동안 마늘의 품질 특성 변화에 영향을 미치는 것을 알 수 있었고, 마늘의 품질유지를 위해 적절한 저장온도 설정 및 관리가 필요한 것으로 사료되었다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1998년도 동계 학술대회 논문집
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• pp.444-449
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• 1998