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KMID : 0903519950380040334
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 4 p.334 ~ p.339
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Quality Changes and freshness Prologation of Garlic by Predrying Treatments
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김동철/Kim, Dong Chul
김병삼/정문철/이세은/남궁배/Kim, Byeong Sam/Jeong, Mun Cheol/Lee, Se Eun/Nahmgung, Bae
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Abstract
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In order to prolong freshness of garlic, the effect of different predrying treatments on quality characteristics during predrying and storage was investigated. As a result of being applied continuous predrying methods dried for 24 hours a day and discontinuous methods dried for 9 hours and 1e1t for 15 hrs a day at 30, 40, 50℃ respectively, it was appropriate the discontinuous predrying method at 40℃ for 7 days and the continuous method at 30℃ for 6 days of which predrying period was taken less time and the loss of pyruvate and thiosulfinate content were low. The predried garlic was stored at -3.5℃ for 6 months to examine the effect of predrying on quality during storage. Predried garlic had less rotting ratio than control but was not different in sprouting ratio.
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