ENERGY REQUIREMENTS FOR GARLIC JUICING

El-GAYAR, S.M.

doi:10.21608/mjae.2014.99657

ENERGY REQUIREMENTS FOR GARLIC JUICING

Document Type : Original Article

Author

S.M. El-GAYAR

Senior Researcher at the Ag. Eng. Res. Inst. (AEnRI), Giza, Egypt.

10.21608/mjae.2014.99657

Abstract

This study was carried out during 2013 season at El- Dakahlia Agricultural experiments administration, Agric. Res. center, in Mansoura city, El- Dakahlia Governorate. A pressing cell device was designed and constructed to provide a data base for garlic josser designers and identify the effect of some factors on the required energy for garlic juicing. For each one of Baladi and Sidth-40 cultivars, an experiment was established and design statistically as a factorial design in three replicates. The tested treatments were piston weight (0.12, 0.17 and 0.22 kN), piston plate surface configuration (smooth and notched) and clove moisture content (61.91, 66.64 and 68.09 and 62.48, 67.59 and 68.95% (d.b.) for Baladi and Sidce-40 cultivars, respectively. The obtained results could be summarized as follows:
1-     0.22 kN piston weight of notched plate surface using Baladi and Sidce-40 clove moisture content levels of 61.91 and 62.48% achieve higher elasticity degree values of 0.3 and 0.26 respectively.
2-     0.22 kN piston weight of notched plate surface using Baladi and Sidce-40 clove moisture content levels of 68.09 and 68.95% achieve higher clove permeability coefficient and higher juice compressibility values of 37 and 52 mm/kPa and 53 and 58 N/min respectively.
3-     0.22 kN piston weight of notched plate surface using Baladi and Sidce-40 clove moisture content levels of 61.91 and 62.48% obtained lower specific energy juicing values of 25.08 and 20.57 kN.mm/g, respectively.
Finally, it is recommended to apply higher level of piston weight of notched plate surface using lower level of clove moisture content to achieve lower specific energy for garlic juicing.

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