• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.893-901
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• 2015

This study investigated the effects of thawing conditions on physiological activities and quality of peeled garlic. Peeled frozen garlic was analyzed after thawing at low temperature ($4^{\circ}C$), room temperature ($20^{\circ}C$), tap water ($20^{\circ}C$), radio frequency of 27.12 MHz, and 2.45 GHz in a microwave. As a result, the time required to thaw garlic to $0^{\circ}C$ by various thawing methods was shortest at2.45 GHz in a microwave, followed by $20^{\circ}C$ tap water, radio frequency of 27.12 MHz, $20^{\circ}C$, and $4^{\circ}C$. Microwave thawing was faster than other methods, but it resulted in significant non-uniformity of heating. The hardness of peeled garlic significantly decreased upon freeze-thawing, whereas it showed improved hardness upon radio-frequency thawing. Total color difference in garlic increased upon freeze-thawing, and it was not improved by various thawing methods. Antioxidant activities were determined for DPPH radical scavenging ability, SOD-like activity, and reducing power. Total phenolic compounds and flavonoids in garlic extract were measured as $3.222{\pm}0.214{\mu}g$ GAE/g and $0.149{\pm}0.03{\mu}g$ QE/g, respectively. The content of total phenolic compounds was significantly reduced by 2.45 GHz microwave thawing ($1.90{\pm}0.02{\mu}g$ GAE/g); however, flavonoid contents were slightly reduced under freezing and thawing conditions. The DPPH radical scavenging ability of garlic extracts was not affected by thawing methods; however, SOD-like activity and reducing power were slightly reduced by freeze-thawing. These results indicate that physiological activities were not improved by radio-frequency thawing; however, thawing time and maintain hardness were reduced compared with conventional thawing methods.

• Journal of Biosystems Engineering
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• v.30 no.1 s.108
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• pp.25-31
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• 2005

There are more than three hundred garlic peeling facilities in Korea and most of them use pressurized air for skin peeling operation. One of the major problems of using air for the peeling operation is the occurrence of excessive bruises on the flesh of peeled garlic which causes easy microbial contamination and shortening of the shelf lift. To reduce the occurrence of bruises during the peeling operation, a new type of garlic peeling system was developed which use pressurized water. In this system, high pressure water jets were used to separate garlic bulbs and to peel the skin of garlic cloves. Six commercial systems of this type had been developed and installed at several locations in Korea. The design and performance of the latest system according to three pressure levels were described in this paper. Peeling efficiency of the system was as high as $64.7\%$ in one cycle of peeling operation by three chambers installed in series. Incorporation of a sorting system based on machine vision and re-circulation of unpeeled and partially-peeled garlic enhanced peeling efficiency by additional $30\%$, resulting in total peeling efficiency of the final products of approximately $95\%$. Peeling capacity of the system was over 400 kg per hour.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.486-491
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• 1990

To develop a new spice material garlic juice was prepared from peeled garlic and its composition, density and boiling point rise were investigated. Major components of the garlic juice were moisture(68.01%), crude protein(6.50%) and carbohydrate(25.39%). Yield of the juice from the peeled whole garlic was 49.50%(w/w). Density of the garlic juice with solid content of 32 to $65^{\circ}$ Brix was in the range of 1,107 to $1,243kg/m^3$. Boiling point rise of garlic juice increased exponentially with the increase of solid content. In the solid content range of 32 to $65^{\circ}$ Brix, the boiling point rise could be predicted with following experimental equation with average error of less than 7%. $$BPR=1.4105.\;P^{0.1338}.\;exp(0.0357.\;X_5-1.3925)$

• Agricultural and Biosystems Engineering
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• v.3 no.1
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• pp.1-9
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• 2002

Garlic is one of the major seasoning vegetables in Korea and consumed mostly in a form of peeled cloves. Conventional Korean standards for garlic grading consist of four classes according to the size of bulb and its shape. Sorting and grading of garlic are manually done but could be in the process of automated mechanization using machine vision system in the near future. The proportion of mass of cloves in a garlic bulb to the volume of the bulb (g/ml) was determined to find out the best way of representing both the quantity and quality of cloves in each bulb. Garlic bulb was assumed as an ellipsoid and its major and minor axis and its height were measured to calculate its volume. The mass proportions and density of a garlic bulb and cloves were measured for four domestic varieties of garlic to propose it as a standard for Korean garlic grading machine.

• Journal of Biosystems Engineering
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• v.18 no.4
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• pp.351-357
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• 1993

Recently, a garlic peeler with high performance is being demanded due to increase of consumption of peeled garlic. Although the air type out of various types of garlic peelers is recommended to remove effectively skin of garlic, it has an important problem of large energy consumption. This study was performed to analyze performance of an air-type garlic peeler for its optimum design. Performance indices to represent performance of garlic peeler include peeling ratio, energy efficiency and peeling performance. The factors such as aperture of nozzle, angle and position of air injection, charge rate of garlic, peeling time and so on must be considered to design optimally an air-type garlic peeler.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.02a
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• pp.316-323
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• 2001

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.12a
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• pp.321-326
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• 1999

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.278-282
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• 1998

Peeled garlic, soybean sprouts, cut onion and cut green pepper were treated by dipping in solutions of different antibrowning agents, and then stored at $10^{\circ}C$. Surface color and polyphenol oxidase activity of produce were measured through the storage. Tested antibrowning agents include ascorbic acid, citric acid and allyl isothiocyanate. The commodities showed different responses to the antibrowning agent solutions; 1% citric acid for peeled garlic, 1% ascorbic acid for soybean sprouts, 2% citric acid for cut onion, and 1% ascorbic acid for cut green pepper showed better retardation in browning than the other treatments for respective product. For peeled garlic, surface browning was concomitant with increase in polyphenol oxidase activity during storage. On the other hand, there was no positive correlation between surface browning and polyphenol oxidase activity for the other stored products.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1321-1326
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• 1998

Extraction and storage conditions of oleoresin were studied from root portion of peeled garlic, an waste of garlic industry. Extraction with ethanol and methanol showed an high solid yields of $27{\sim}37%$ at the temperature range of $30{\sim}50^{\circ}C$. Two hours of extraction were found to be economic because of no significant increase in furthur extraction. Storage of the oleoresin under anaerobic condition such as vaccum or nitrogen resulted in a less changes in pH, total acidity, color and thiosulfinate content, than those changes under aerobic condition. Most of the thiosulfinate was decreased for all conditions after 14 days of storage at $25^{\circ}C$. Glucose and sucrose were increased and most of organic acids were decreased during storage under nitrogen condition. Addition of ascorbic acid and cysteine into oleoresin retained the garlic flavor, effectively.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.380-390
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• 2001

Utilization practice of garlic and seasonings in industry foodservice was surveyed by questionnaire. Statistical data analysis was performed with SAS package program in order to have frequencies, means, t-test, ANOVA and Duncan's multiple range test. The results of this study can be summarized as follows; The mean value of Food Processing Index(FPI) score for purchased vegetable and seasonings is 3.5 which indicates the prepreparation is between partially preprepared and completely preprepared. The garlic was mainly purchased from brokers(51.0%), on a daily basis(58.8%) and peeled-form(74.5%). The average purchased amount is 6.66㎏ at a time. The unit price of the garlic makes significant differences(p＜0.05) by the scale and location of foodservice establishments. As for the storage method and Period, in room temperature, no storage(2.1%) and for one day(2.1%) and in refrigeration, for one day(39.6%) and fer three days(18.7%).