DEVELOPMENT AND EVALUATION OF A GARLIC''Allium sativum

Badr, M. M.

doi:10.21608/mjae.2017.96838

DEVELOPMENT AND EVALUATION OF A GARLIC''Allium sativum" PEELING PROTOTYPE

Document Type : Original Article

Author

M. M. Badr

Lecturer of Ag. Products Porocess Eng. Dept., Fac. of Ag. Eng., Al-Azhar Univ., Cairo, Egypt.

10.21608/mjae.2017.96838

Abstract

The aim of the present study is to develop and evaluate garlic peeling prototype by centrifugation and friction to be used in home and small processing units as restaurants and hotels. Experiments were carried out with two varieties of garlic cloves, three numbers of fins (one fin, two fins and three fins) and three rotating disk speed (1600, 1800 and 2000 r.p.m). Results showed that the highest values of productivity were 4.00 and 1.47 kg/h for red garlic "RG" and white "WG" garlic respectively at disk speed of 1600 r.p.m and number of fins of 1 fin, the lowest values of cloves damage percentage were 2.26 % and 6.92 % for "RG" and "WG" garlic respectively for disk speed of 1600 r.p.m and fins number of 3fin and the lowest values of unpeeled cloves percentage were 5.29 % and 19.20 % for "RG" and "WG" garlic respectively for disk speed of 2000 r.p.m and fins number of 1fin. Comparing peeling efficiency for the same operational conditions clear that the peeling efficiency for "RG" garlic was 85.1 % compared to 57.6 % for "WG" garlic. The dimensional analysis was reasonably accepted for predicting the peeling efficiency with coefficient of determination 0.978 that helps in producing large scale peeling machines of garlic cloves.

Main Subjects

Processing Engineering of Agricultural Products

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