Journal of Food Science and Technology

, Volume 51, Issue 11, pp 3083–3093 | Cite as

Development and performance evaluation of a garlic peeler

  • M. Manjunatha
  • D. V. K. Samuel
  • Rahul K. Anurag
  • Nilesh Gaikwad
Original Article

Abstract

Garlic peeling is a tedious, key, costly and time consuming unit operation in garlic processing. A power operated garlic peeler having a cylinder-concave mechanism was developed with an intention to reduce cost and time. Physical properties of garlic relevant for peeler development were identified and measured. The average length, width, thickness, geometric mean diameter, sphericity, weight of garlic segment and weight of 1,000 garlic segment were measured as 26.3 mm, 10.4 mm, 8.7 mm, 13.3 mm, 0.5, 1.8 g and 1,813 g, respectively. An experimental garlic peeler having cylinder covered with 10 mm thick rubber was fabricated and evaluated for its performance with crop-machine parameters viz., cylinder speed (29, 36 and 42 rpm), cylinder-concave clearance (8, 10 and 12 mm), moisture content (23.1, 27.7, 33.4 and 40.5 % wet basis) and concave mechanisms. Crop-machine parameters were optimized based peeling efficiency and they found to be cylinder speed of 36 rpm, cylinder-concave clearance of 10 mm, mild steel square (8 × 8 screen). Prototype garlic peeler was evaluated with the optimized crop-machine parameters. The peeling efficiency, yield of peeled garlic and unpeeled garlic, damage and peel separation were 86.6, 86.2, 4.7, 9.15 and 96 %, respectively with a machine throughput capacity of 27 kg/h and the energy requirement of 1.15 kw-h. Operation cost of the peeler was determined on the basis of fixed and variable cost and found to be INR 22.9/h. The developed garlic peeler saved INR 16.11/kg (94.99 %) and 1.63 (97 %) man hours in comparison to the hand peeling of garlic.

Keywords

Garlic peeler Peeling efficiency Crop-machine parameters Physical properties 

References

  1. Anonymous (2001) Garlic cultivation in India. Technical bulletin No.7, National Horticultural Research and Development Foundation (NHRDF), Nasik, IndiaGoogle Scholar
  2. Haciseferogullari H, Ozcan M, Demir F, Calisir S (2005) Some nutritional and technological properties of garlic. J Food Eng 68:463–469CrossRefGoogle Scholar
  3. Madamba PS, Driscoll RH, Buckle KA (1993) Moisture content determination of garlic by convection oven method. ASEAN Food J 8(2):81–83Google Scholar
  4. Mohsenin NN (1986) Physical properties of plant and animal material, 2nd edn. Gordon and Breach Pub, New YorkGoogle Scholar
  5. Mudgal VO (2005) Annual workshop report of All India Co-ordinated Research Project (AICRP) on post harvest technology. Maharana Pratap University of Agriculture and Technology, Udaipur, Rajastan pp 23–30Google Scholar
  6. Park WP, Cho SH, Lee DS (1998) Effect of minimal processing operations on the quality of garlic, green onion, soybean sprouts and watercress. J Sci Food Agric 77(2):282–286CrossRefGoogle Scholar
  7. Sahay KM, Singh KK (1998) Unit operations of agricultural processing. Vikas Pub. House Pvt. Ltd, New DelhiGoogle Scholar
  8. Sharma SK, Madhyan BL (1988) Development and evaluation of green pea peeler. J Agric Eng 25(3):63–68Google Scholar
  9. Sharma GP, Prasad S (2001) Drying of garlic (Allium sativum L.) cloves by microwave-hot air combination. J Food Eng 50:99–105CrossRefGoogle Scholar
  10. Singh KK, Goswami TK (1996) Physical properties of cumin seed. J Agric Eng Res 64:93–98CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • M. Manjunatha
    • 1
  • D. V. K. Samuel
    • 2
  • Rahul K. Anurag
    • 1
  • Nilesh Gaikwad
    • 1
  1. 1.Division of Agricultural Structures and Environmental ControlCentral Institute of Post Harvest Engineering and TechnologyLudhianaIndia
  2. 2.Division of Agricultural Engineering, IARINew DelhiIndia

Personalised recommendations