• Journal of Biosystems Engineering
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• 제24권1호
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• pp.1-8
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• 1999

In this study, the physical properties of live garlic at the harvesting season were measured and analyzed as a fundamental study for developing a garlic harvester. A universal testing machine and a machine vision system were used to obtain mechanical and morphological properties of live garlic, respectively. The moisture content of live garlic at the harvesting season was 50% higher than that of dried garlic. The root of live garlic elongated greatly with respect to the applied tensile force. The relationship between the projected area and the weight of a bulb of live garlic was linear. Such a feature would be applied to develop an effective garlic harvester or garlic quality grader. Other useful physical properties of live garlic at the harvesting season were represented in the study.

• 한국환경과학회지
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• 제29권5호
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• pp.469-477
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• 2020

This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content of K was high after 10 days aging in Yukjok garlic and after 15 days in the elephant garlic. The Fe, Na, K, and Mg content was high in Yukjok black garlic after 15 days, and Na, K, Ca, and Mg were high in the elephant black garlic aged for 15 days. The crude fat content was high in both Yukjok black garlic and elephant black garlic after 15 days. Vitamin C content was highest in both types of garlic after aging for 15 days. An analysis of four kinds of organic acids showed that citric acid was the only organic acid to appear in raw garlic of Yukjok garlic and elephant garlic. Black Yukjok garlic and elephant black garlic had a greater total amino acid content than the raw garlic of either type. However, among the tested amino acids, 13 kinds of amino acids were at their highest after five days of ripening in Yukjok black garlic, while 15 kinds of amino acids were abundant in elephant garlic after the same period. Eight kinds of amino acids were high after aging for 15 days. Through this study, it was confirmed that, in the process of making black garlic, changes in the main components of the garlic occur through different routes, and these changes vary depending on the garlic species. Therefore, this study provided basic data for the processing of Seosan's Yukjok black garlic and elephant black garlic.

• 한국식품저장유통학회지
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• 제18권6호
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• pp.898-906
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• 2011

생마늘과 흑마늘의 중간 특성과 성상을 지니는 홍마늘을 개발하고 그 품질특성을 규명하고자 홍마늘의 제조공정을 온도 변화에 따라 4단계로 나누고 각 제조 단계에서 얻은 홍마늘의 이화학적 특성을 생마늘 및 흑마늘과 비교 분석하였다. 홍마늘의 외부색과 내부색은 숙성기간이 경과됨에 따라 생마늘에 비해 L값은 유의적으로 감소하였다. 조직감은 생마늘에서 가장 높았고, 흑마늘이 가장 낮은 반면 홍마늘은 숙성단계가 진행됨에 따라 점차 단단해지는 경향이었다. 숙성 단계가 진행됨에 따라 홍마늘의 수분 함량은 급격히 감소하였으며, 조지방 함량은 생마늘과 유사한 범위를 나타내었고 조단백 함량은 점차 증가하였다. 홍마늘의 pH는 생마늘과 차이가 적었으나 숙성기간에 따라 갈색물질의 생성이 진행되면서 $6.78{\pm}0.02$에서 $6.02{\pm}0.02$로 산성화되었다. 산도는 pH의 변화와는 상반되는 경향으로 흑마늘이 가장 높았고 홍마늘에서는 숙성과정을 거치면서 점차 증가하였다. 환원당 함량은 숙성 과정을 거치면서 유의적으로 증가하였는데 홍마늘은 생마늘에 약 1.3배 흑마늘은 2.5배 정도 더 높은 함량이었다. 마늘 중의 유기산은 총 6종이 검출되었는데 홍마늘과 흑마늘로 숙성되면서 검출되는 유기산의 종류는 감소하였으나 총량은 오히려 증가하였다. 유리아미노산의 총 함량은 생마늘에 비해 홍마늘에서 월등히 증가하였으나 흑마늘에서는 오히려 큰 폭으로 감소하였다. 숙성단계를 거치면서 홍마늘의 SAC 함량은 점차 증가하여 step 4에서는 $18.05{\pm}0.53$ mg/100 g으로 생마늘($14.11{\pm}0.30$ mg/100 g)에 비해 유의적으로 높았다.

• Journal of Biosystems Engineering
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• 제32권2호
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• pp.84-90
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• 2007

This study was conducted to design and manufacture a final prototype of garlic separator and to evaluate its performance. The performance of garlic separation was compared with manual separation. The final prototype for garlic separation consists of bucked-elevator device for automatic feed of garlic, rotating cone typed device, blower, and power transmission device. The optimal condition of outlet clearance was 19 mm and in this clearance, the proportions of fragment garlic separated in the large quality of Namdo garlic and all quality of Uiseong garlic were above 95% and above 85%, respectively. All proportion of damaged garlic was below 5% for all variety and quality. The garlic separation capacities of this developed machine were 310 kg/h for Namdo garlic and 293.6 kg/h for Uiseong garlic in the large quality. Capacities of final prototype compared with human being were $12.9{\sim}19.6$ times for Namdo and $24.2{\sim}31.7$ times Uiseong garlic, respectively.

• 농업과학연구
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• 제46권2호
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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.

• 한국응용과학기술학회지
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• 제24권3호
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• pp.301-308
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• 2007

From the experiment result on pharmacetical characteristics and analysis of Garlic extract, some conclusions were obtained as follows. From the results on extract experiment of Garlic, extraction ratio was about 6.0%, and after dried with dry oven from Garlic extract, it obtained about 50%-Garlic extract of solid state. From results on antimicrobial experiment of Garlic extract, number of staphylococcus and fungus in microbe decreased more and more according to time passage. This phenomenon showed that Garlic extract keeps antimicrobial effect. From results on antioxidation experiment of Garlic extract, DPPH scavenging activity of free radical showed that Garlic extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Garlic extract appears higher than Vitamin-C and BHA. From results on instrument analysis, inorganic components of K, Na, Ca, Si, Mg, Zn etcs from Garlic extract were detected with ICP/OES and the fatty and aromatic components of trimethyl sulfide, diallyl disulfide, diallyl trisulfide, 2-mercaptobenzothiazole etcs from Garlic extract were detected with GC/MS.

• Journal of Biosystems Engineering
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• 제26권6호
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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.

• 한국식품조리과학회지
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• 제32권2호
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• Journal of Biosystems Engineering
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• 제30권2호
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• pp.75-80
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• 2005

Mechanical characteristics of flower stalks (scapes) of garlic such as shear forces, cutting forces, and modulus of elasticities were investigated as a preliminary research to develop a mechanical harvester of garlic bulbils. The average shear forces of garlic scapes was 0.642 N and the maximum and minimum shear forces were 1.42 and 0.25 N, respectively. The shear forces generally increased as the diameter of garlic scapes increased. There was no correlation between the modulus of elasticity and the diameter of garlic scapes and the average modulus of elasticity of garlic scapes was around $2.40\times10^7\;N/m^2$ There was also no correlation between the cutting force and the diameter of garlic scapes. As the downward speed of blade increased, the cutting force of garlic scapes decreased and reversed to increase. The cutting forces of the lower part garlic scapes were lower than those of the upper part. The range of cutting forces of the lower and the upper part of garlic scapes were 3.88-4.04 N and 4.29-4.93 N, respectively.

• Applied Biological Chemistry
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• 제40권5호
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• pp.451-454
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• 1997

An attempt was made in this study to analyze volatile flavor components of fresh and odorless garlic (Allium sativum L.), Essential oils in fresh garlic and odorless garlic were isolated by a simultaneous steam distillation and extraction(SDE) method using n-pentane/diethy ether as solvent. A total of 21 and 22 components were identified by GC/MS from the essential oils of fresh garlic and odorless garlic, respectively. Diallyl trisulfide, diallyl disulfide and methyl allyl disulfide were found to be major volatile flavor components in fresh garlic and odorless garlic. By the preparation of ordorless garlic, 77.5% of diallyl trisulfide, 15.0% of diallyl disulfde, 72% of methyl allyl disulfide, and 78.4% of allyl thiol components in fresh garlic were lost. Eleven compounds including 2-vinyl-4H-1,3-dithiin, eugenol and 2-methoxy-4-vinyl-phenol were identified in odorless garlic, but not m fresh garlic.