| Yazarlar (1) |
Doç. Dr. Hüseyin Güran ÜNAL
Kastamonu Üniversitesi, Türkiye |
| Özet |
| Garlic production and consumption are rapidly increasing due to its recognized health benefits. Peeling garlic before consumption is one of the most important basic operations. The garlic cloves must have the thin, inedible layer of membranous skin peeled off. The peeled garlic cloves are also used to make value‐added and long shelf life products such as garlic sauce, garlic pickle, dehydrated garlic (cips‐granul‐powder), garlic extract, garlic tablet, and garlic oil. For this purpose, a pneumatic garlic peeling machine, which has two peeling units, has been developed and tested. Trials were carried out with 5, 7, and 9 bar peeling air pressure; 10, 15, and 20 s peeling time; and 0.2, 0.4, 0.6, 0.8, and 1.0 s loading time. The peeled garlic percentage was between 49.2% and 99.8%, and the machine efficiency was between 32.8 and 100.6 kg/h. Since the amount of unpeeled garlic coming out of the machine will … |
| Anahtar Kelimeler |
| automation | garlic | long shelf life | peeling | resource efficiency | sustainable agriculture |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Processing and Preservation |
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2024 |
| Cilt No | 2024 |
| Doi Numarası | 10.1155/2024/2790839 |
| Makale Linki | http://dx.doi.org/10.1155/2024/2790839 |
| Atıf Sayıları |
