Effect of drying methods on physical properties of garlic slices (Allium sativum L.)

Abstract

A study on the Effect of Drying Methods on Physical Properties of Garlic slices (Allium sativum L.) was conducted at the Post Harvest Technology Laboratory, Department of Horticulture, Rajasthan College of Agriculture and Department of Processing and Food Engineering, College of Technology and Agriculture Engineering, MPUAT, Udaipur, Rajasthan in the month of August to february during 2024-2025. The study consisted of different drying methods with various clove sizes. The drying methods varied significantly dehydration ratio, rehydration ratio and recovery (%) were found best in case of solar drying among different types of drying methods (solar, tray and heat pump drying). As most of the physiochemical characteristics like, acidity, total sugar, ascorbic acid, total phenol, total protein and reducing sugar were found best in case of whole cloves + heat pump drying (S3D3).