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KMID : 0378019780210040121
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New Medical Journal
1978 Volume.21 No. 4 p.121 ~ p.125
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Studies on Air Drying Process for Garlics
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Abstract
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Garlics were cutted various size and shape and dried on heat air drier and smashed it and stocked after wrapped with polyethylene bags. The change of composition and quality were identified as follows. 1. Six and seven hours drying the garlics which was cutted 2 mm thickness, under the temperature at 60°C, the moisture content in garlic was obtained 8-9%. 2. The yield of dried garlics Eusung and Urlung Do varieties were 35-36% and the yield of Eusung variety was prodominated 1-2% than Urlung Do variety. 3. There were no browning reaction occurred while drying garlics, causing by many kinds of enzymes and oxygen. 4. It could preserved one year, dried garlics with wrapped polyethylene without lost its quality. 5. More than 35% of garlics could prevent its loss while drying garlics which storaged with polyethylene bag, compare with hang drying method. 6. No different taste found in the Kimchi which were made by fresh garlics.
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KEYWORD
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FullTexts / Linksout information
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Listed journal information
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