Volume : III, Issue : X, October - 2014

Drying Of Garlic (Allium Sativum L.) to Minimize Pht Loss–A Review

Papu Singh, Sweta Singh, B. R. Singh, Mishra D. K.

Abstract :

Drying is a critical step in the processing of dehydrated products because of the high energy requirement of the process (due to low thermal efficiency of dryers. Increased consumer awareness of food quality as well as the desire to produce a high quality have emphasized the necessity of optimization. Various methods are employed for drying of garlic which have their merits and demerits. Sun drying is suitable for water content reduced from shelf life of products % (db), wind (velocities km/h) for 120 days with over turning once/twice a day and heaping or covering during night and not suitable for large commercial scale. It is a uncontrolled method, non–uniform drying methods. Convection drying is employed for heat and mass transfer coefficient and to study the moistures transport during microwave–convective drying of garlic cloves. It a mechanical process but not feasible operating cost and initial cost. Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration. Drying is a process of simultaneous heat and mass transfer. Mathematical modelling help to of drying process help in understanding the physics of drying. At this moisture level, the chances of insects and molds infestation are minimized and thus the commonly can keep well in storage. To obtain the dehydrated product of high quality, the drying process should be such that it allows effective retention of colour appearance, flavour, taste and nutritive value, comparable to fresh vegetables. The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Papu Singh, Sweta Singh, B.R. Singh, Mishra D.K. Drying Of Garlic (Allium Sativum L.) to Minimize Pht Loss‾A Review International Journal of Scientific Research, Vol : 3, Issue : 10 October 2014

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