• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2685-2690
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• 2011

The principal objective of this study was to evaluate the quality characteristics of black garlic Chungpomook prepared with different 5 levels(0, 5, 10, 15, and 20%) of black garlic extract. We noted that the luminance and Hunter's L value decreased, whereas the a and b values increased. With regard to the mechanical properties of the black garlic Chungpomook samples, the more the score of hardness, adhesiveness and gumminess were significantly decreased. But fractuality, (springness and chewiness increased. In color, taste and overall quality, the score of black garlic Chungpomook with 15%(BG3) black garlic extract was significantly increased than those of the all.

• Journal of Biosystems Engineering
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• v.26 no.3
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• pp.271-278
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• 2001

Many workers in the garlic peeling factory are separating the sound peeled garlics from the unpeeled and defective ones in a manual way. In order to reduce the seasonal labor requirement and operating cost, the mechanized garlic sorting system such as the vision-based garlic sorter should be developed. This study was conducted as one of basic studies on developing quality evaluation technique for peeled garlics, especially to developed the system for acquiring the whole surface images of garlics with a CCD camera. The following results were obtained from this study. 1. The belt-type garlic rotation system was devised to apply for the vision-based garlic sorter and was tested to decide the criteria of design and optimum conveying speed. 2. To evaluate the performance of the developed garlic rotation system, feeding rate and rotating rate were measured under the conditions of four experimental factors such as the inclined angle of rotating belt, the inclined angle of feeding belt, the height of plate arrays on feeding belt and the conveying speed of belts. And the capacity of the system according to mixture ratios of peeled garlics and unpeeled garlics was analyzed as a feasibility test. 3. For the inclined angle of rotating belt 20°and height of plate array on feeding belt 22㎜, the maximum rotating rate for garlic samples including unpeeled ones was 81.1% at the conveying speed of 4.2 garlic/sec. And under these condition, the maximum feeding rate was 85% at the inclined angle of feeding belt 6.5°. 4. The capacity of the developed garlic rotation system was almost constant regardless of mixture ratio of peeled garlics and unpeeled garlics and its range was 2.95∼3.92 garlic/sec. At the conveying speed of 4.2 garlic/sec, the capacity of the garlic rotation system was calculated ad 58∼64 kg/hr. 5. To improve performance of the garlic rotation system, it is recommended to develop a device to slide garlics into feeding belt.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.31-35
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• 2008

This survey was conducted to investigate the functional quality characteristics of garlic based on different soil conditions (Pyungan, Maji, Anmi, Yuga, and Songjung soils). The Pyungan, Maji, and Anmi soils from the Danyang area showed high levels of pH, organic matter, available $P_2O_5$, and inorganic components. For the functional compositions of the garlic harvested from the different soil conditions, the Pyungan garlic contained the highest amounts of alliin and total fructan, with 9.2 and 193.3 mg/g, respectively. The Pyungan garlic also showed the highest amounts of total polyphenol and flavonoids, with 146.5 and 123.5 mg/100 g, respectively. Among the garlics from the different soils, the IC50 values by the DPPH assay ranged from 0.28 to 0.32 g/mL, and the $IC_{50}$ of the Pyungan garlic was 0.28 g/mL. The correlation coefficients between the functional quality of the garlic and the different soil compositions were analyzed. The quality of the garlic was positively affected by the pH and organic matter content (p < 0.01) of the soil. Since the Danyang garlic harvested from the Danyang soil had better functional qualities, these results suggest that the production of garlic in a suitable area for the ecotype is most effective.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.278-282
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• 1998

An attempt was made in this study to investigate the possibility of processing fresh garlic into an fresh garlic paste. The characteristics of fresh garlic paste and processing properties were investigated and the effect of salt, maltodextrin, acid and heat on product quality during storage were studied. After the processed fresh garlic paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of colve were 93% of total and 5.95, respectively. Addition of 10% salt, 10% maltodextrin, 01.% dl-malic acid, and heat on fresh garlic paste maintain color of fresh garlic could be preserved for 6 months at 5$^{\circ}C$. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of fresh garlic paste which was make of 10% salt, 10% maltodextrin, 0.1% dl-malic acid, and heat on fresh garlic paste hardly occurred at 5$^{\circ}C$ but occurred considerable level at 3$0^{\circ}C$ during storage for 6 months.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.71-77
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• 2009

The principal objective of this study was to develop processed food with the effect of aged garlic by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded aged garlic at varied levels of 0, 1, 3, 5, and 7%. The pH of dough decreased significantly with the addition of aged garlic. The spread factor of control samples also evidenced significantly higher values than the other samples. The results of a hardness assessment demonstrated that the addition of aged garlic exerted a significant effect on cookie hardness. The sensory evaluation showed that the properties of color, garlic aroma, and garlic taste of cookies tended to increase with increased levels of addition of aged garlic. The cookies with 1% and 3% added aged garlic had similar or significantly higher acceptance scores than the control cookies, for all properties except color.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.981-986
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• 2009

The quality characteristics and antioxidative activity of garlic pickles prepared with persimmon vinegar with or without Maesil (Japanese apricot) juice were investigated. Heat treated garlic cloves ($110^{\circ}C$, 5 min and then rapidly cooling) were salted with NaCl and $CaCl_2$, and then soaked in pickling solution, and stored at $20^{\circ}C$. The pH of the garlic pickles initially ranged from 2.36~3.24, after which the pH slightly increased to 3.22~4.13 during storage, while the acidity was decreased to 1~1.97. Throughout the entire storage periods, the acidity of the garlic pickle containing persimmon vinegar and Maesil was the highest (1.97%). The hardness of the control sample (non heated garlic) decreased during storage, whereas the hardness of all the heat treated groups did not change after 21 days of storage. Moreover, the chewiness of the persimmon vinegar+Maesil group was the highest among the groups. The Hunter color L value of garlic pickles decreased during storage, while the b value (yellowness) increased for all groups except the two persimmon groups. The $IC_{50}$ of the DPPH radical scavanging activity of garlic pickles at 5 day of storage was 85.98~97.81 mg/mL. However, the antioxidative activity of garlic pickles gradually increased with longer storage times. The persimmon vinegar+Maesil group showed the highest antioxidative activity. Results from the sensory evaluation showed that scores of flavor, taste and over-all preference were higher for the persimmon vinegar+Maesil group than the other groups (p<0.05).

• Journal of Biosystems Engineering
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• v.26 no.6
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• pp.495-502
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• 2001

Upright positioning of garlic cloves has been considered as an essential process for mechanical planting because positioning affects the quality and yield of garlic production. Due to the geometrical uniqueness and irregularity of garlic cloves in shape, the planting operation has been conducted by manual. Manual planting requires intensive labors and high production cost. The overall Boal of this research was to develop a garlic clove planter which maintains a garlic clone upright. Specific objective was investigating planting condition and physical properties of garlic clove. The results were summarized as fellows : Based on the survey results, a garlic clove planter should have a planting capacity of at least 140 cloves in a pyung (3.3m$^2$) with the row spacing of 140mm and hill spacing of 120mm for a productive cultivation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.195-200
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• 2009

This study was performed to investigate the quality characteristics and antioxidant activity of garlic yanggaeng added with several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium and calcium powder). The pH and lightness of calcium-added garlic yanggaeng decreased compared with control. Lightness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was similar with that of control. As for texture profile analysis, hardness of garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder was increased compared to control. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities of the garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder were significantly higher than those of control. The pungent and taste of garlic were reduced in garlic yanggaeng added with calcium lactate, calcium carbonate and calcium powder. Consumer test showed that the score of overall acceptance was higher in the garlic yanggaeng added with calcium lactate and calcium carbonate, compared to those of other calcium sources. Based on these results, it was suggested that garlic paste added with calcium carbonate or calcium lactate may be useful materials to improve quality of garlic yanggaeng.

• Korean Journal of Agricultural Science
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• v.46 no.2
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• pp.341-350
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• 2019

Garlic is one of the most popular seasoning bulb vegetables in Korea and is the most commonly used food ingredient. However, the cultivation areas are decreasing every year as the price drops due to imported garlic, and labor is insufficient to produce garlic by conventional methods. Cultivation requires various tasks until garlic is harvested. Seeding is one of the important and laborious tasks; thus, mechanization is necessary. When seeding garlic, the sprout should face upwards; otherwise, it may rot or produce poor quality garlic. This study investigated the extent of growth of northern- and southern-type garlic in eight different positions. The results show when the roots were not planted properly, the stems were weak, and the garlic bulbs were small. A simple garlic planter was manufactured with a crank-press mechanism to plant garlic in an upright position. Using this machine, a three-fold experiment was carried out with 100 strips of garlic. The test results showed that 99.4% of the planted garlic strips were positioned upright or close to being upright, and 0.6% failed to take root. An image processing algorithm was developed to locate the root part of the garlic, and the result showed a success rate of 81%. A future study will develop an automatic garlic upright planting system with a viewing system.

• Agricultural and Biosystems Engineering
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• v.3 no.1
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• pp.1-9
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• 2002

Garlic is one of the major seasoning vegetables in Korea and consumed mostly in a form of peeled cloves. Conventional Korean standards for garlic grading consist of four classes according to the size of bulb and its shape. Sorting and grading of garlic are manually done but could be in the process of automated mechanization using machine vision system in the near future. The proportion of mass of cloves in a garlic bulb to the volume of the bulb (g/ml) was determined to find out the best way of representing both the quantity and quality of cloves in each bulb. Garlic bulb was assumed as an ellipsoid and its major and minor axis and its height were measured to calculate its volume. The mass proportions and density of a garlic bulb and cloves were measured for four domestic varieties of garlic to propose it as a standard for Korean garlic grading machine.